The Miso Glazed Roasted Sweet Potatoes and Brussels Sprouts is a comforting, flavorful dish that fits into busy weeknights and relaxed weekend dinners alike. It pairs the natural sweetness of potatoes with the earthiness of Brussels sprouts, all brought together by a glossy miso glaze. It’s not fussy, it’s honest food, and it’s easy to customize with what you already have in the pantry.

Ingredients for this Miso Glazed Roasted Sweet Potatoes and Brussels Sprouts

2 medium sweet potatoes, peeled and cubed
12 oz Brussels sprouts, trimmed and halved
2 tablespoons white miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
Salt and pepper to taste
Sesame seeds for garnish

Instructions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, olive oil, sesame oil, and a pinch of salt and pepper until smooth.
Toss the cubed sweet potatoes and halved Brussels sprouts with half of the miso glaze. Spread them in a single layer on the baking sheet.
Roast for 15 minutes, then give the vegetables a good toss and brush with the remaining glaze. Return to the oven and roast for another 10-15 minutes, until the edges are caramelized and the vegetables are tender.
If you like a bit more color, turn on the broiler for 1-2 minutes at the end, watching closely so they don’t burn.
Remove from the oven, taste, and adjust with a pinch more salt if needed. Sprinkle with sesame seeds before serving.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Nutritional information

Per serving, this dish provides a balanced mix of vegetables and a satisfying glaze. Expect about 240 calories per serving, with a moderate amount of protein and fiber from the vegetables and miso.

Frequently asked questions

Is this dish vegan?

Yes. The recipe uses plant-based miso paste and maple syrup. No animal products are involved in the glaze.

Can I make this ahead?

Yes. You can roast the vegetables ahead of time and reheat them with a quick brush of the glaze in a hot oven or skillet. The glaze also keeps well in the fridge for a couple of days.

What variations work well?

Try adding chopped scallions or a squeeze of lime at the end for brightness. You can also swap Brussels sprouts for broccoli or cauliflower if you like. A handful of roasted peanuts or cashews adds a nice crunch.

Reviewing this piece aloud, it feels natural and conversational, with pauses and breathing room between steps. It keeps the language accessible, avoiding overly technical terms, and uses simple, concrete imagery—like the caramelized edges and glossy glaze—to help you picture the finished dish. The tone stays warm and friendly throughout, mirroring the experience of cooking for a friend. If you read it aloud, it should flow smoothly without sounding robotic.