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I’ll never forget the first time I tried miso roasted Brussels sprouts at my friend Naomi’s dinner party. There they were – these crispy little gems glistening with a glossy glaze, smelling like heaven. One bite and I was hooked! The sweet-salty umami punch from the miso totally transformed those humble sprouts into something magical. Now it’s my go-to side dish when I need something quick but impressive. Seriously, it’s easier than you think – just toss, roast, and glaze. Works for weeknight dinners but fancy enough for holidays too. Once you try this combo, you’ll never look at Brussels sprouts the same way again!
Why You’ll Love These Miso Roasted Brussels Sprouts
Listen, I know Brussels sprouts can be divisive, but this recipe turns haters into believers every single time. Here’s why it’s my absolute favorite:
- Seriously fast – From fridge to table in under 35 minutes (perfect when you’re hangry!)
- That umami magic – The miso-honey glaze creates this salty-sweet crust that’ll make you lick the baking sheet
- Sneaky healthy – Packed with fiber and vitamins, but tastes like your favorite takeout
- Works anywhere – Equally at home on a Tuesday dinner plate or holiday buffet
Trust me, this is the dish that’ll make people ask for your “secret recipe” – and you can wink knowing how stupid easy it is!
Ingredients for Miso Roasted Brussels Sprouts
Here’s what you’ll need to make these flavor bombs – I bet you have most of this already!
- 1 lb Brussels sprouts – Trim those tough ends and halve them lengthwise (quarter if they’re huge)
- 2 tbsp olive oil – The good stuff for that perfect crispy char
- 1 tbsp white miso paste – The star ingredient! More on this below
- 1 tbsp honey or maple syrup – Maple’s my vegan go-to, but honey caramelizes beautifully
- 1 tbsp rice vinegar – That tangy brightness cuts through the richness
- 1 garlic clove, minced – Fresh is best, but 1/4 tsp powder works in a pinch
- 1 tsp sesame oil – Just a drizzle for that nutty aroma
- 1/4 tsp black pepper – Freshly cracked if you’re feeling fancy
- 1 tbsp sesame seeds (optional) – For that pretty finishing touch
Ingredient Notes & Substitutions
Let me geek out about a few key players here. White miso (shiro miso) is milder than red – it’s my sweet spot for this recipe. Watch out for brands labeled “awase miso” or “red miso” – they’ll overpower everything with saltiness. For gluten-free folks, tamari can stand in for soy sauce if your miso contains wheat. And about that sesame oil – a little goes a long way! Skip it if allergies are a concern, but you’ll miss that signature Asian flavor.
How to Make Miso Roasted Brussels Sprouts
Okay, let’s get cooking! This isn’t one of those fussy recipes where timing has to be perfect – just follow these easy steps and you’ll nail it on your first try.
Step 1: Prep and Roast the Brussels Sprouts
First things first – crank that oven to 400°F (200°C) so it’s nice and hot when your sprouts go in. Grab your prettiest baking sheet (rimmed is best!) and don’t bother with parchment – we want those sprouts to get direct heat for maximum crispiness. Toss your trimmed and halved sprouts with olive oil until they’re all shiny and happy. Spread them cut-side down if you’re feeling fancy – that’s where you’ll get those gorgeous caramelized edges!
Step 2: Make the Miso Glaze
While those sprouts start roasting, let’s whip up the magic sauce. Pro tip: let your miso sit out for 10 minutes first – it blends way easier when it’s not fridge-cold. Just whisk together the miso, honey, vinegar, garlic, sesame oil, and pepper until it’s smooth as silk. No lumps allowed! If it’s too thick, a teaspoon of warm water loosens it right up.
Step 3: Glaze and Finish Roasting
After about 20 minutes, your sprouts should have some serious color going on. Pull them out and drizzle that glorious glaze all over, tossing gently so every nook gets coated. Back in the oven they go for just 5 more minutes – long enough for the glaze to caramelize but not burn. You’ll know they’re done when your kitchen smells like a fancy restaurant!
Tips for Perfect Miso Roasted Brussels Sprouts
After making this recipe approximately a zillion times (not exaggerating), here are my hard-earned tricks for Brussels sprouts that’ll make you look like a pro:
- Size matters – Cut your sprouts roughly the same size so they roast evenly (no burnt babies next to underdone giants!)
- Space them out – Give those sprouts room to breathe on the pan! Overcrowding = steamed sprouts = sad dinner
- Glaze check – Always taste your miso mix before tossing – add a splash more honey if too salty, vinegar if too sweet
- Hot pan trick – For extra crispiness, preheat your baking sheet in the oven for 5 minutes before adding sprouts
Oh, and that sticky glaze? It’s dishwasher cement. Skip the parchment but soak your pan immediately after serving – future you will thank present you!
Serving Suggestions for Miso Roasted Brussels Sprouts
These sprouts are the ultimate team player – they go with practically everything! I love pairing them with grilled salmon or tossing them into tofu Buddha bowls for a quick vegetarian meal. For a little extra flair, sprinkle on some toasted sesame seeds or a pinch of chili flakes. They’re also amazing alongside roasted chicken or even as a fancy pizza topping. Honestly, I’ve been known to eat them straight off the pan – no shame!
Storage & Reheating
Here’s the good news – these sprouts keep beautifully! Just pop any leftovers in an airtight container in the fridge for up to 3 days. Warning: they’ll lose some crispness, but here’s my trick – reheat in a toaster oven or air fryer at 375°F for 5 minutes instead of microwaving. That brings back the crunch better than any other method. If you’re feeling extra, a quick sprinkle of fresh sesame seeds makes them look like new!
Miso Roasted Brussels Sprouts FAQs
I get asked about this recipe ALL the time – here are my quick answers to the most common questions:
Can I use red miso instead of white?
Oh honey, no! Red miso’s way too intense – it’ll overpower everything with its salty punch. Stick with mild white miso (shiro miso) for that perfect balance. Trust me on this one – I learned the hard way!
How do I fix soggy Brussels sprouts?
Easy fix! Just pop them back in the oven for 5-10 minutes. And next time, make sure your pan isn’t crowded – those sprouts need personal space to crisp up properly.
Can I make these ahead?
Absolutely! Prep the sprouts and glaze separately, then combine and roast right before serving. The glaze keeps for 3 days in the fridge (just whisk it smooth again before using).
What if my glaze is too thick?
No worries! Just stir in a teaspoon of warm water at a time until it’s pourable. I’ve also used orange juice for extra flavor when I’m feeling fancy.
Nutritional Information
Just FYI – these numbers are estimates (because let’s be real, nobody measures exact honey drizzles!). Per serving: 120 calories, 7g fat (the good kind!), and 4g fiber to keep you full. Not bad for something that tastes this indulgent, right?
Did You Make This Recipe?
I’d love to hear how your miso roasted Brussels sprouts turned out! Leave a comment below or tag me on Instagram – seeing your kitchen creations always makes my day.
