Miso roasted brussels sprouts are crispy, salty, sweet, and a little spicy. They’ll be your new favorite way to eat roasted brussels sprouts!
Brussels sprouts are the main vegetable in my diet from October through March, which also happens to be when they are in season. Of course you can buy them year round, but this is when they’re at their peak and tasting the best.
You can buy brussels sprouts on or off the stalk, pre-washed and trimmed, and even halved and shaved. As brussels sprouts have grown in popularity, so have the numerous ways that you can buy them.
If you’re new to brussels sprouts you can read my tips for how to select, store, and prep them in my blog post for this parmesan chicken and brussels sprouts. You should probably go ahead and make it too!
Today’s new recipe for roasted brussels sprouts uses an ingredient that is fairly new to me, miso. For this recipe I decided to use it as a glaze/dressing for the brussels sprouts when they come out of the oven.
The dressing was a perfect compliment to the brussels sprouts. It was salty, sweet, spicy, and a little tangy. It’s basically an umami flavor explosion! To finish off the miso roasted brussels sprouts I tossed in toasted pecans for crunch. Needless to say, I’ll be eating my sprouts this way until March.
What Is Miso?
To put it simply, miso is a paste that is made by fermenting soybeans, salt, and a mold called koji together. Miso is a traditional Japanese ingredient that’s been used since the eighth century if not earlier.
The flavor of miso is salty and funky because of the fermentation. If you buy white miso, which is what is used in this brussels sprouts recipe, it’s also a little sweet and has less of a funky flavor.
Ingredients For Miso Roasted Brussels Sprouts
- brussels sprouts
- white miso
- cider vinegar
- maple syrup
How To Make Miso Roasted Brussels Sprouts
Place your halved or quartered (depending on the size) brussels sprouts on a rimmed baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper, and toss together with your hands until they’re coated.
Roast the brussels sprouts for 12 minutes then remove them from the oven. Shake the pan or use a spatula to toss the brussels sprouts, then put them back in the oven to roast for another 10-15 minutes. You want them to have crispy, browned, outer leaves and to be tender.
While the brussels sprouts roast, combine the miso, vinegar, maple syrup, and sriracha in a small bowl. Whisk everything together until the miso breaks down and dissolves. You may see some little specks of it, like you can see in my photos, but there shouldn’t be any big chunks. You should need any additional salt in the dressing since the miso is plenty salty.
Once the brussels sprouts come out of the oven put them in a serving bowl and drizzle on the miso dressing and toasted pecans. You’ll want to serve the side dish right away so that the brussels sprouts stay crispy.
Frequently Asked Questions
Miso can keep in the refrigerator for up to a year. At this point it won’t necessarily go bad, but the quality and consistency of the flavor may decrease.
The brussels sprouts won’t be crispy the next day, but the flavor is still good. While this recipe is best eaten the day it’s made, I continued to enjoy the leftovers 2-3 days later.
Generally no. The soy is often combined with other grains like barley or wheat. You can find miso that uses gluten free grains such as rice, millet, and buckwheat. Just be sure to check the label and ingredients.
More Roasted Brussels Sprouts Recipes
- Balsamic Maple Roasted Brussels Sprouts with Bacon
- Chili Honey Lime Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Apples and Maple Mustard Dressing
- Roasted Brussels Sprouts with Pears, Bacon and Cranberries
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds brussels sprouts, trimmed and halved
- Kosher salt and black pepper to taste
- 2 tablespoons white miso
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons maple syrup
- 1 teaspoon sriracha
- 2 tablespoons chopped toasted pecans
- Preheat oven to 425° F. Place the halved brussels sprouts on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and use your hands to toss them until coated. Spread them out into a single layer and roast in the oven for 12 minutes.
- Remove the brussels sprouts from the oven and give them a toss. Roast another 10-15 minutes or until the outsides are brown and crispy and they're tender.
- While the brussels sprouts roast, combine the miso, apple cider vinegar, maple syrup, and sriracha in a small bowl. Whisk together until the miso is dissolved and the dressing is smooth.
- Once the brussels sprouts have finished roasting, put them into a serving bowl and drizzle some or all of the dressing over the top. Sprinkle with the toasted pecans and toss everything together. Serve immediately.