Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper, or use two sheet pans if your pan is crowded.

On the sheet pan, toss the broccoli, carrots, and mushrooms with 1 tablespoon neutral oil and black pepper. Spread into an even layer and roast for 12 minutes.

Meanwhile, whisk together the miso, soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and remaining 1 tablespoon neutral oil until smooth. If the miso is stiff, whisk in 1 teaspoon warm water.

Pat the shrimp dry, then toss them in a bowl with about half of the miso-ginger sauce. Reserve the remaining sauce for the pan.

Remove the sheet pan from the oven. Stir the roasted vegetables, add the snap peas, and spread everything back out. Nestle the sauced shrimp among the vegetables, then drizzle the reserved sauce over the vegetables and shrimp.

Return the sheet pan to the oven and roast for 6 to 8 minutes, until the shrimp are opaque and the vegetables are crisp-tender.

For a lightly caramelized finish, switch the oven to broil and broil the sheet pan for 1 to 2 minutes, watching closely so the miso glaze does not scorch.

Spoon rice, soba, or shredded cabbage into bowls. Top with the sheet pan shrimp and vegetables, then finish with scallions, sesame seeds, and a squeeze of lime or lemon. Add a few drops of rice vinegar if you want a brighter, tangier bowl.