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!
Servings: 4
Calories: 149kcal
Equipment
Ingredients
- 1 pound Brussels sprouts
- 2 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)
Instructions
- 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 1 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.
Nutrition
Serving: 0g | Calories: 149kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 550mg | Potassium: 482mg | Fiber: 5g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 97mg | Calcium: 62mg | Iron: 2mg