Miso-Roasted Carrot and Sweet Potato Mash
Creamy roasted root vegetables blended with savory miso and honey for a deeply flavorful side dish. This japanese-inspired vegetarian (gluten-free) ready in about 35 minutes pairs olive oil, white miso paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 8 oz), peeled and chopped into 1-inch pieces carrots
- 1 medium (about 8 oz), peeled and chopped into 1-inch pieces sweet potato
- 2 tbsp olive oil
- 1 tbsp white miso paste
- 1 tsp honey
- 1/4 cup vegetable broth
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. Toss carrots and sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet; roast for 20 minutes until tender when pierced with a fork.
- Step 2: While vegetables roast, whisk miso paste, honey, 1/4 cup vegetable broth, 1/4 tsp ground ginger, and a pinch of salt in a small bowl until smooth.
- Step 3: Transfer roasted vegetables to a food processor, add miso mixture, and pulse until completely smooth. Add extra broth if too thick, then season with additional salt to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Roasted Carrot and Sweet Potato Mash take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Roasted Carrot and Sweet Potato Mash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Miso-Roasted Carrot and Sweet Potato Mash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Roasted Carrot and Sweet Potato Mash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Roasted Carrot and Sweet Potato Mash gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
