Sheet Pan Miso-Glazed Eggplant with Sweet Potato and Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, one-pan vegetarian dish with tender eggplant and sweet potato coated in a savory-sweet miso glaze, roasted until caramelized. This vegetarian recipe (gluten free), ready in about 50 minutes, pairs eggplant, sweet potato, broccoli 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 rice, quinoa, or a quick salad. 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: 20 min Cook: 30 min Serves 4 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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 together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, and 1/4 tsp red pepper flakes until smooth.
  3. Step 3: Place 1 large eggplant, cut into 1-inch cubes, and 2 medium sweet potatoes, peeled and cut into 1-inch cubes, on the prepared baking sheet. Drizzle with 2 tbsp olive oil and toss to coat evenly.
  4. Step 4: Add 1 cup broccoli florets to the baking sheet and toss with the vegetables.
  5. Step 5: Pour the miso glaze over the vegetables and toss gently until all pieces are evenly coated.
  6. Step 6: Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, stirring once halfway through, until the eggplant and sweet potatoes are tender and the edges are slightly caramelized.
  7. Step 7: Remove from oven and sprinkle with 1/4 cup chopped green onions and a pinch of salt. Serve warm.

Related recipes