Easy Miso Roasted Brussels Sprouts
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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.
This recipe doesn’t produce super-crispy sprouts, but they will brown nicely if you don’t crowd the baking sheet. If your baking sheets are small, use two, otherwise the sprouts will steam rather than roasting.
Miso roasted Brussels sprouts are surprisingly flexible.
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.
- 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
- Preheat oven to 400° F with a rack in the center.
- Wash and dry the Brussels sprouts. Trim off and discard a little bit of the stem end from each sprout and slice each sprout in half lengthwise. Place halved sprouts in a large bowl.
- In a small bowl, whisk together the miso paste, oil, tamari and water. Pour this mixture over the sprouts and toss to coat evenly.
- Pour sprouts onto a baking sheet. Spread evenly to avoid crowding and turn each piece cut-side down. (If your baking sheet is smaller and the sprouts are crowded, use two pans so they actually roast instead of steaming.)
- Roast for about 15 minutes, until nicely browned on underside. Toss with a spatula and roast 5 minutes more.
- Wipe any remaining miso mixture out of the large mixing bowl and pour sprouts back into bowl. Drizzle sesame oil and maple syrup overtop and toss to coat evenly, then transfer to a serving bowl. Sprinkle with a little bit of freshly ground black pepper and some flaky salt if you like. Serve immediately.