If you’re looking for a side dish that instantly turns humble veggies into pure gold, these Miso Roasted Brussels Sprouts will win you over at first bite. Sweet, salty, and deeply savory, each sprout caramelizes in the oven, transforming into little morsels of umami goodness. This recipe gives you crispy edges, a tender center, and the kind of flavor depth that makes everyone coming back for seconds—vegetable fans and skeptics alike!
Ingredients You’ll Need
You only need a handful of pantry staples and a few fresh veggies to create something unforgettable. Each ingredient was chosen to bring out the best in the sprouts, making every bite pop with flavor and texture.
- Brussels sprouts: Choose fresh sprouts, halved for maximum surface area and extra crispy edges.
- White miso paste: Adds a lovely, mellow saltiness and a rich, savory backbone to the glaze.
- Olive oil: Helps everything roast to golden perfection and carries the other flavors beautifully.
- Rice vinegar: Lifts the dish with a bit of acidity and balances the richness of the miso.
- Maple syrup: Brings natural sweetness that caramelizes as the sprouts roast, adding a gorgeous glaze.
- Soy sauce: Deepens the umami hit and brings just the right amount of extra salt.
- Garlic powder: Provides a gentle, all-over savoriness without overpowering the miso notes.
- Black pepper: Gives a mild kick and rounds out the flavor profile.
- Toasted sesame seeds (optional): Finish with these for a gentle crunch and a nutty finish.
How to Make Miso Roasted Brussels Sprouts
Step 1: Prep the Brussels Sprouts
Start by trimming the stem ends off your Brussels sprouts and discarding any outer leaves that look tired or damaged. Slice each sprout in half from top to bottom. This gives you more crispy surface area to soak up the addictive miso glaze. Trust me, this little extra step makes a huge difference down the line!
Step 2: Mix the Miso Marinade
Grab a large bowl, and whisk together the white miso paste, olive oil, rice vinegar, maple syrup, soy sauce, garlic powder, and black pepper. Whisk until ultra-smooth—all the flavors should meld into a lovely, caramel-colored sauce that smells irresistible. Taste a dot of the marinade if you want; the balance of salty, sweet, and tangy makes this the magic behind these Miso Roasted Brussels Sprouts.
Step 3: Toss and Coat
Add the halved Brussels sprouts to the bowl with the marinade. Use clean hands or a large spoon to gently toss the sprouts until each piece is glossy and evenly coated. Take a moment to make sure none of the sauce collects at the bottom—every sprout deserves its fair share!
Step 4: Arrange on the Baking Sheet
Line a rimmed baking sheet with parchment paper for easy cleanup. Spread the coated Brussels sprouts out onto the sheet, arranging them cut side down. This gives you extra browning power and helps each sprout to caramelize where it matters most.
Step 5: Roast to Crispy Perfection
Slide the tray into your preheated 400°F (200°C) oven. Roast for 25 to 30 minutes, flipping the sprouts halfway through for even color. You want deeply caramelized edges and a tender bite—it’s this contrast in color and texture that makes Miso Roasted Brussels Sprouts absolutely crave-worthy.
Step 6: Finishing Touches
Once roasted, take the sprouts out and immediately sprinkle them with toasted sesame seeds if you’re using them. This last step gives the dish a pop of texture and a gentle nutty aroma that ties all the flavors together. Serve your sprouts warm and prepare for high fives all around!
How to Serve Miso Roasted Brussels Sprouts
Garnishes
Toss a handful of toasted sesame seeds or finely sliced green onions on top before serving. For a little zest, try a sprinkle of lemon zest or a dash of togarashi chili flakes. These final touches can amp up the appeal and make your Brussels sprouts look as good as they taste.
Side Dishes
Pair these versatile Miso Roasted Brussels Sprouts with fluffy steamed rice, roasted salmon, or a noodle stir fry for a cozy weeknight meal. They also hold their own next to roasted tofu, miso soup, or a hearty grain bowl—making them a hit whether you’re serving meat-eaters or plant-based guests.
Creative Ways to Present
For a show-stopping platter, layer your sprouts on a bed of fresh arugula and drizzle with the pan juices. Spear them on cocktail skewers for easy appetizers, or toss leftovers with soba noodles and a little extra miso glaze for a delicious cold salad. The possibilities for these Miso Roasted Brussels Sprouts are endless!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool completely before transferring to an airtight container. They’ll keep beautifully in the fridge for up to four days without losing much of their signature crisp-tender bite or flavor intensity.
Freezing
While fresh is always best, you can freeze cooked Miso Roasted Brussels Sprouts if needed. Spread them in a single layer on a baking sheet until frozen solid, then pack into freezer bags or containers. They might soften a touch after reheating but will still pack a punch of sweet, savory flavor.
Reheating
For best results, reheat your sprouts in a hot oven or skillet—they’ll regain some of their crispy edges this way. The microwave also works in a pinch, but the oven revives that gorgeous roasted texture we all love in Miso Roasted Brussels Sprouts.
FAQs
Can I use a different type Side Dish
Absolutely! While white miso is mellow and slightly sweet, yellow or red miso both work well—just know that red miso will bring a bolder, deeper flavor and a touch more saltiness to your Miso Roasted Brussels Sprouts.
How do I avoid soggy Brussels sprouts?
Make sure the sprouts are thoroughly coated but not swimming in sauce, and always arrange them cut side down with a little space between each piece. Using a hot oven also helps them roast rather than steam, giving you the crispiest possible finish.
Can I make these ahead of time for meal prep?
Definitely! Roast a big batch and keep them in the fridge. They taste great cold tossed into salads or grain bowls, and reheat beautifully for quick weeknight dinners.
Are these Miso Roasted Brussels Sprouts gluten-free?
They can be! Just use certified gluten-free soy sauce (or tamari) and double-check your miso paste for any sneaky gluten ingredients. Everything else in the recipe is naturally gluten-free.
What if I don’t like maple syrup—can I substitute it?
Yes, you can swap in honey (if not vegan) or agave syrup. The key is to keep that hint of sweetness to balance the salty, umami-packed glaze in your Miso Roasted Brussels Sprouts.
Final Thoughts
I can’t wait for you to taste just how addictive these Miso Roasted Brussels Sprouts are. They’re so much more than just a side—they’re the kind of dish you build meals around and crave long after the last bite. Give them a try, share them with your favorite people, and prepare to fall in love with Brussels sprouts all over again!
Print
Miso Roasted Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-Inspired
- Diet: Vegan, Gluten-Free
Description
These Miso Roasted Brussels Sprouts are a flavorful and healthy side dish that pairs perfectly with any meal. The Brussels sprouts are coated in a savory-sweet miso glaze and roasted until crispy on the edges. A sprinkle of toasted sesame seeds adds a nutty finish to this Asian-inspired dish.
Ingredients
Brussels Sprouts:
- 1 pound Brussels sprouts (trimmed and halved)
Miso Glaze:
- 1 1/2 tablespoons white miso paste
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Garnish:
- toasted sesame seeds (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the miso glaze: In a large bowl, whisk together the miso paste, olive oil, rice vinegar, maple syrup, soy sauce, garlic powder, and black pepper until smooth.
- Coat Brussels sprouts: Add the halved Brussels sprouts to the bowl and toss to coat evenly with the miso glaze.
- Roast: Spread the Brussels sprouts cut side down on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until browned and crispy on the edges.
- Serve: Remove from the oven and sprinkle with toasted sesame seeds if desired. Serve warm.
Notes
- You can use red or yellow miso if white miso isn’t available.
- Adjust the sweetness or saltiness by adding more maple syrup or soy sauce.
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