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.
Why You'll Love This Dish
- Quick and easy- make these miso roasted Brussels sprouts in 30 minutes!
- Equal parts savory and sweet, these Brussels sprouts are packed with flavor!
- Versatile side dish- pairs well with many main dishes
- Good for meal prep- can be made in advance and stored in the fridge
- Perfect holiday dish- add these miso glazed Brussels sprouts to your Thanksgiving menu!
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.
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.
- The miso glaze can burn easily in the oven so keep an eye on the Brussels sprouts once you coat them with the glaze. Toss them once or twice if they're getting dark too quickly.
- I like to initially roast the Brussels sprouts on an unlined sheet pan to get them nice and crispy. Then I toss them with the miso glaze and return them to the oven. Because the miso glaze tends to darken/burn quickly, for easier clean up, you can line your sheet pan with parchment paper.
- You can garnish the miso roasted Brussels sprouts with optional garnishes like sesame seeds or sliced scallions.
You can store cooked Brussels sprouts in an airtight container in the refrigerator up to 4 days. You can reheat them in the microwave, oven or air fryer.
No, you do not need to boil your Brussel sprouts before roasting them. They cook in just 20-25 minutes in the oven. Boiling can reduce the content of water soluble vitamins in vegetables. Overcooking Brussels sprouts by boiling can also intensify their bitter flavor while roasting will bring out their natural nutty sweetness.
The key to crispy Brussels is to cook them at high heat. You want to roast them at 400°F minimum (I cook them at 425°F in this recipe). I also like to roast them first with just oil, salt, and pepper to get them nice and crispy. Then I toss the Brussels sprouts with a glaze and return them to the oven for a few minutes to caramelize them.
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Miso Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- 1 ½ tablespoons avocado oil or olive oil. divided use
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 2 tablespoons white or yellow miso paste
- 1 ½ tablespoons maple syrup
- 1 tablespoon rice wine vinegar
- 1 teaspoon low sodium soy sauce or tamari (if gluten free)
- ½ teaspoon Sriracha or chili flakes (optional)
- Preheat the oven to 425°F.
- Cut the brown stems off the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
- Toss the Brussels sprouts with ½ tablespoon oil, salt and pepper. Arrange them on a sheet pan in a single layer. Roast in the oven for 15 minutes until the sprouts are browned and tender. Remove from oven.
- While the sprouts are roasting, make the miso glaze, mix 1 tablespoon oil, miso paste, maple syrup, vinegar, soy sauce, and Sriracha together in a large bowl. Reserve about a tablespoon of the glaze to toss with the sprouts at the end. Pour the remaining glaze onto the Brussels on the sheet pan and toss to combine well.
- Return the Brussels sprouts to the oven and cook another 5-10 minutes until caramelized. Stir them once or twice during cooking and watch them to make sure they don't burn.
- Remove the sheet pan from the oven and transfer the sprouts to a serving bowl. Toss with the reserved miso glaze. Serve warm.