Sheet Pan Miso-Glazed Eggplant and Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender eggplant and sweet potatoes roasted until caramelized, coated in a savory-sweet miso glaze with a hint of sesame, finished with fresh cilantro and toasted seeds. This japanese-inspired sheet pan (vegetarian, gluten-free) ready in about 40 minutes pairs white miso paste, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 25 min Serves 4 Japanese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Step 2: In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 2 tbsp olive oil, and 1 tsp sesame oil until smooth.
  3. Step 3: Place 2 medium peeled and cubed eggplants (1-inch cubes) and 2 medium peeled and cubed sweet potatoes (1-inch cubes) in a large bowl. Pour the miso glaze mixture over the vegetables and toss until evenly coated.
  4. Step 4: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping with a spatula after 12 minutes, until golden and tender at the edges.
  5. Step 5: Remove from oven and sprinkle with 1/4 cup chopped cilantro and 1/2 tsp sesame seeds.

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Frequently asked questions

How long does Sheet Pan Miso-Glazed Eggplant and Sweet Potato take to make?

Total time is about 40 minutes (15 min prep + 25 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 Sheet Pan Miso-Glazed Eggplant and Sweet Potato?

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 white miso paste from drying out.

Can I substitute ingredients in Sheet Pan Miso-Glazed Eggplant and Sweet Potato?

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 Sheet Pan Miso-Glazed Eggplant and Sweet Potato 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 Sheet Pan Miso-Glazed Eggplant and Sweet Potato vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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