Sheet Pan Miso-Glazed Eggplant with Sweet Potato and Broccoli

By · Reviewed by AislePrompt Editorial · ·

A vibrant, one-pan vegetarian dish with tender eggplant and sweet potato coated in a savory-sweet miso glaze, roasted until caramelized. This vegetarian (vegetarian, gluten free) ready in about 50 minutes pairs large eggplant, medium 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 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: 20 min Cook: 30 min Serves 4 250 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 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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 with Sweet Potato and Broccoli?

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 large eggplant from drying out.

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

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 with Sweet Potato and Broccoli 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 with Sweet Potato and Broccoli 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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