Miso Brussels Sprouts

The perfect balance of sweet and savory, these miso brussels sprouts are the best side dish! They are so delightfully crispy on the outside and tender on the inside. Even better, these garlicky miso brussels sprouts come together quickly and easily with only a handful of ingredients.

I’m obsessed with how these garlickly miso brussels sprouts taste. The savory and salty-sweet flavor pairs so well with the deep caramelized flavor of the crispy brussels sprouts. Once you give these sprouts a go, you’ll want to serve them up every day!

 

Why You’ll Love This Recipe

• It’s very easy to make! The oven does most of the work. You only need a handful of ingredients to make these miso brussels sprouts. You might already have everything on hand!
• It’s a fast side dish, thanks to the high oven temperature. These roasted miso brussels sprouts are done in around 30 minutes.
• They go with everything! Pair these brussels sprouts with my roasted half chicken, oven baked chicken cutlets, or pan-seared shrimp!

Ingredients You’ll Need

• brussels sprouts — try to get them in a similar size so they roast evenly. My brussels sprouts came in a pre-selected pack, so there were some tiny ones! For the tiny ones, I don’t cut them in half. I always wash them and pat dry them beforehand.
• oil — I use olive oil, but you can use any neutral oil, such as avocado oil.
• salt & pepper & onion powder — to season the brussels sprouts with.
• garlic — make sure you don’t mince the garlic too finely as you don’t want them to burn in the oven. I just roughly chopped them.
• miso paste — I use white miso paste, which is the sweetest and mildest of the miso pastes. That is my personal preference, but you’re welcome to use a different miso paste if you prefer. 
• rice vinegar — the sweet, acidic taste of rice vinegar helps cut through the richness of the miso.
• maple syrup — for added sweetness. You can also use honey if you don’t want to use maple syrup. I highly recommend you use real maple syrup and not pancake syrup.

How to Make Miso Brussels Sprouts

• Heat the oven to 450F.
• Clean, dry, and slice the brussels sprouts in half.
• Toss the brussels sprouts and roughly chopped garlic in the olive oil, onion powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.
• Place the brussels sprouts cut-side down onto a sheet pan.
• Roast for 18 minutes.

• As the brussels sprouts roasts in the oven, in a small bowl, combine the miso paste, rice vinegar, and maple syrup.
• After 18 minutes, pull the brussels sprouts out of the oven.

• Push all the brussels sprouts into the middle of the pan and pour the miso mixture on top. Toss to combine.
• Continue roasting for 5 more minutes or until the brussels sprouts are at your desired level of crispiness.

Recipe Tips and Notes

• Avoid any brussels sprouts with loose yellow leaves or dark brown spots. Make sure the leaves are tightly packed.
• Line the sheet pan if you want to have an easier time cleaning up. I like the browning I get some the sheet pan so I just roast it directly on the sheet pan.
• Make sure the brussels sprouts are fully dried before tossing them in olive oil. If they’re wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts and they’ll steam in the oven instead of crisp up.
• Make sure there’s enough space between the brussels sprouts on the sheet pan. If they’re packed too tightly together, they’ll steam instead of roast.

Make Ahead Tips

• Meal prep: once cooled, store the roasted brussels sprouts in an airtight container for up to 4 days in the fridge.
• Reheat them in the oven or air fryer to keep them crispy.

More Brussels Sprouts Recipes to Try

• Roasted Brussels Sprouts and Carrots
• Maple Balsamic Brussels Sprouts
• Roasted Brussels Sprouts with Bacon and Hot Honey
• Maple Mustard Brussels Sprouts

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