My Miso Roasted Brussels Sprouts are coated with a salty sweet glaze and roasted in the oven until caramelized and tender. They're the perfect addition to your holiday table!
Brussels sprouts are definitely a polarizing food- people either love ‘em or hate ‘em. Personally, they weren’t my favorite vegetable growing up. This is probably because my mom never cooked them at home. My only experience was at restaurants where they were usually boiled to death and served with absolutely no seasoning. But, in recent years, the humble Brussels sprout has definitely had a huge growth in popularity. You can find them on any restaurant menu from casual to gourmet. Shaved, deep-fried, roasted, braised and of course everyone’s favorite- cooked with bacon. There’s something about the salty, smoky flavor of bacon that pairs really well with the slight bitterness of the sprouts.
Brussels Sprouts are Nutritional Superstars
Whether you’re a fan of Brussels sprouts or not, you can’t argue with the fact that these little morsels are nutritional superstars. They are packed with fiber and a wide variety of vitamins like Vitamin A and several B vitamins. Plus, Brussels sprouts are an especially rich source of Vitamin C and Vitamin K. One cup provides 125% and 195% of your daily recommended amounts respectively. In addition, they contain several important minerals like potassium, manganese, iron and calcium. Brussels sprouts, like other cruciferous vegetables, are also packed with several powerful antioxidants. They have disease-fighting properties including protection from certain types of cancer.
Miso Roasted Brussels Sprouts
I wanted to do something different with Brussels sprouts and pair them with a new ingredient. Something that would provide a savory, salty bite similar to bacon but without the fat. What I found was that miso paste worked perfectly. Miso paste is a Japanese fermented soybean paste. You can find it at Asian markets or specialty grocery stores like Whole Foods. It comes in several different varieties including white, yellow and red. I use it to add a ton of flavor to my dishes.
How to make Miso Roasted Brussels Sprouts
My Miso Roasted Brussels Sprouts are the perfect side dish for your Thanksgiving table. First, I toss the sprouts with a salty, sweet dressing made with miso paste, maple syrup, vinegar and soy sauce. You can add Sriracha if you like some heat. Then I roast them in the oven until caramelized and tender. And finally, I drizzle some extra sauce on the warm sprouts when they come out of the oven. This amplifies their flavor. It’s an umami bomb!
Looking for some more Thanksgiving recipe ideas? Try these dishes:
Healthy Sweet Potato Casserole
Mashed Potatoes with Caramelized Onions and Goat Cheese
Roasted Red Pepper Hummus Deviled Eggs
Roasted Butternut Squash Salad with Maple Dijon Vinaigrette
Miso Roasted Brussels Sprouts
My Miso Roasted Brussels Sprouts are coated with a salty sweet glaze and roasted in the oven until caramelized and tender.
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Servings: 4
Calories: 129kcal
Ingredients
- 1 pound Brussels sprouts
- 1 ½ tablespoons olive oil
- 2 ½ tablespoons white (shiro) miso paste
- 1 tablespoon maple syrup
- 1 tablespoon cider vinegar
- 1 teaspoon low sodium tamari or soy sauce
- ½ teaspoon Sriracha or other hot sauce (optional)
Instructions
- Preheat the oven to 400°F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
- Mix the oil, miso paste, maple syrup, vinegar, tamari and Sriracha together in a large bowl. Remove about 1 tablespoon of the sauce and save it to toss with the Brussels sprouts later. Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to a baking sheet sprayed with olive oil cooking spray and spread them out in a single layer.
- Roast Brussels sprouts in the oven until caramelized and tender, 20-25 minutes. Stir them once or twice during cooking. Remove the tray from the oven and drizzle the reserved sauce on top. Toss to combine. Serve warm.
Nutrition
Serving: 0g | Calories: 129kcal | Carbohydrates: 16.6g | Protein: 5.2g | Fat: 5.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 485mg | Potassium: 0mg | Fiber: 4.9g | Sugar: 6.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Vivi says
I love miso flavor so much! However, I can only make miso soup...It is my first time to know that we can use miso paste to make delicious brussels! Thanks for sharing. Can't wait to try out!
Farrah says
I haven't made anything with Brussels sprouts in a while but clearly that needs to change! <3!
Jacque Mirani says
Sonali,
Michelle is complete vegetarian so I am always looking for a new recipe. How would this be with a Brussel sprout stalk which I bake in oven. How sweet is this? Last time I used a sauce with cranberries baked with the stalk but she thought it ended up too sweet, so this came at the right time.
sonaliruder says
Hi Aunt Jacque! It's so great to hear from you. It's definitely not too sweet- it has a nice balance of being salty and a little bit sweet. I'm making it for Thanksgiving, I hope you guys love it if you try it out!
Anonymous says
Just found this recipe this morning - I am a huge Brussels sprouts fan and this recipe looks amazing - thanks!
Kelley @ Chef Savvy says
I love brussels sprouts and these look absolutely delicious. Love the addition of miso!!
sonaliruder says
Thanks so much! The miso adds a really great flavor!
janet @ the taste space says
Oh my, these look fabulous. Brussels sprouts are probably my favourite veggie so I am always on the look-out for the next best recipe. Thanks for sharing!
sonaliruder says
Thanks so much for stopping by! Being the Brussels sprouts lover that your are, I really hope you enjoy this recipe!