Miso Roasted Brussels Sprouts

My Miso Roasted Brussels Sprouts are coated with a delicious sweet and savory glaze and roasted in the oven until caramelized and tender. It's the perfect side dish for the holidays or any night of the week. Easy to make in just 30 minutes, this may just become your new favorite way to cook Brussels sprouts! 

Brussels sprouts are definitely a polarizing food- people either love ‘em or hate ‘em. Personally, they weren’t my favorite vegetable growing up, probably because my mom never cooked them at home. My only experience eating them was at restaurants where they were usually boiled to death, mushy, and bitter!

But, in recent years, the humble Brussels sprout has definitely had a huge growth in popularity! And for good reason- they're so versatile and taste great (if you know how to cook them). You can find them on restaurant menus shaved, deep-fried, roasted, braised, and of course everyone’s favorite- cooked with bacon!

Now I'm excited to bring you these delicious Miso Roasted Brussels Sprouts.  Coated with a sweet and savory glaze made with maple syrup and miso paste, these sprouts are packed with umami flavor!

I love roasting vegetables in the oven. Roasting veggies brings out their natural sweetness and heightens their flavor.

I like to roast the Brussels sprouts first with just oil, salt, and pepper to get them nice and crispy. Then I toss them with a delicious miso sauce and put them back in the oven until they're caramelized. Finally, I drizzle some extra sauce on the warm sprouts when they come out of the oven to amplify their flavor even more. 

These Brussels sprouts are the perfect side dish for easy weeknight dinners. And the best part is that they only take 30 minutes to make! They're also great for meal prep- make a batch of them on the weekend and pack them in your lunch all throughout the week.

These miso Brussels sprouts are also perfect for the holidays and make a great addition to your Thanksgiving menu.

Jump to:

• Why You'll Love This Dish
• Doctor's Tips
• Ingredients
• How To Make Miso Roasted Brussels Sprouts Step-By-Step
• Chef's Tips
• Recipe FAQs
• More Holiday Recipes
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• Reviews

Doctor's Tips

Whether you’re a fan of Brussels sprouts or not, you can’t argue with the fact that these tiny cabbages are nutritional superstars!  They are packed with fiber and a wide variety of vitamins and minerals, particularly Vitamin C and Vitamin K. 

Brussels sprouts, like other cruciferous vegetables, are also packed with several powerful antioxidants. These antioxidants have disease-fighting properties.

Brussels sprouts contain a sulfur-containing phytochemical called glucosinolate. This is what gives them their distinctive odor and bitter flavor.

Overcooking Brussels sprouts, especially by boiling, will actually intensify their bitter flavor. However, cooking them properly, for example, by roasting them, will bring out their natural, nutty sweetness.

For my miso roasted Brussels sprouts, I coat the Brussels sprouts in a delicious sweet and savory miso glaze. Miso paste is a Japanese fermented soybean paste. You can find it at Asian markets, grocery stores or buy it online. It comes in several different varieties including white, yellow and red. 

Miso is rich in probiotics. Probiotics are the healthy bacteria that help support your gut microbiome and are important for digestive health. Miso paste has a rich taste that adds a nice pop of flavor to recipes.

Ingredients

Recipe notes and substitutions:

• Brussels sprouts- use fresh Brussels sprouts in this recipe, not frozen. Frozen sprouts won't crisp up as well.
• Oil- I like to use avocado or light olive oil
• Miso paste- I use white miso paste in this dish but you can use any type including yellow or red. Miso has a deeply rich, savory flavor that adds tons of flavor to dishes. It's the epitome of umami, the fifth basic taste (in addition to sweet, salty, sour and bitter).
• Maple syrup- the sweetness balances out the savory miso paste; you can also use honey or agave
• Rice wine vinegar- any type will do like apple cider vinegar or white wine vinegar
• Soy sauce- I use reduced sodium soy sauce to control the amount of sodium in the dish
• Sriracha- optional if you like some heat; you can substitute chili flakes

How To Make Miso Roasted Brussels Sprouts Step-By-Step

Scroll down to the recipe card for full recipe instructions

• Step 1- Wash and remove the outer leaves from the Brussels sprouts and cut off the stems. Cut the sprouts in half. Mix them in a large bowl with olive oil, salt, and pepper.
• Step 2- Arrange the sprouts on a baking sheet in a single layer. Roast them in the oven at 425°F for 15 minutes until browned and tender.
• Step 3- Meanwhile, make the miso glaze by mixing the oil, miso paste, maple syrup, vinegar, soy sauce, and Sriracha together in a small bowl. Reserve about a tablespoon of the glaze to toss with the sprouts at the end.
• Step 4- Pour the remaining glaze onto the Brussels sprouts on the baking tray and toss to combine well. Return them to the oven and cook another 5-10 minutes until caramelized. Remove the sheet pan from the oven and transfer the sprouts to a serving bowl. Toss with the reserved miso mixture.

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