Good old roasted Brussels sprouts with olive oil, salt and pepper are dreamy just the way they are. But sometimes you’re in the mood for something a little extra-special that’s still quick, easy, and good for ya. Maybe you’re a preternaturally organized person looking for Thanksgiving side dishes in September. Maybe you’re having company this weekend. Or maybe it’s just Monday, and sometimes a Monday needs a little boost from ingredients you probably already have in your kitchen. (Especially if you recently made my ramen recipe, ahem.) Well. Enter miso roasted Brussels sprouts, which combine touches of umami, sweetness and saltiness to take your average sprout to the next level.
These little guys would be great alongside a piece of salmon (which you could roast at the same time, in fact), as an addition to a grain bowl or a poke bowl, or hey, on your Thanksgiving table. Just not yet.
Have a great Monday. See you soon.
Easy Miso Roasted Brussels Sprouts
All it takes to transform plain roasted Brussels sprouts into something extra-special is a few tablespoons of miso magic.
- 2 pounds Brussels sprouts
- 2 tablespoons white miso paste
- 1 tablespoon vegetable oil
- 2 teaspoons tamari
- 1 tablespoon very hot water
- 2 teaspoons toasted sesame oil (with or without hot chili)
- 2 teaspoons maple syrup
- Freshly ground black pepper