Miso-Roasted Brussels Sprouts

Crispy and starchy, roasted brussels sprouts make for an effortlessly tasty vegetable side. A hint of miso paste and sesame oil gives these irresistible flavor. Vegan and gluten-free.

I feel like a love of brussels sprouts signifies some sort of coming-of-age: the moment when, after a revelatory first bite of roasted or fried brussels sprouts as adults, we realize we’ve been wrong about these tiny cabbages all along. And now we don’t merely like them, we’re obsessed.

Anyways, here’s my new favorite way to prepare brussels sprouts: miso-roasted with a dash of wine, sesame oil, and a kick of sriracha. I’ve been saving this post for now, just in time for Thanksgiving season! Don’t skimp on the olive oil, salt, or the oven time for this— you want crackly, crispy caramelized edges (bordering on charred, if you’re like me), a tender and starchy interior, and lip-smacking flavor.

Ingredients to make miso-roasted brussels sprouts

• brussels sprouts – one pound of brussels sprouts makes about a baking sheet full
• olive oil— don’t skimp on this! essential for this crispy, crackly caramelized edges
• miso paste— yellow or white miso paste works well for this recipe, adding a smoky kick of umami without being too overpowering
• white wine or rice wine— for flavor
• sriracha— for heat
• maple syrup— a bit of sweetener rounds out the flavors and aids in the caramelization
• toasted sesame oil— drizzle this on at the very end, after the sprouts have been removed from the oven
• kosher salt— to taste. Maldon flake salt or Himalayan pink salt also works well
• toasted sesame seeds— for garnish.

How to Make Miso Roasted Brussels Sprouts

Preheat oven to 425F and line a baking sheet with parchment paper. Rinse and pat brussels sprouts dry, then trim ends and cut each in half lengthwise.

In a large bowl, whisk together olive oil, miso paste, wine, and sriracha. Add brussels sprouts and toss in this mixture to coat, then transfer to a baking pan and arrange pieces in one single layer, cut-side down. Don’t overcrowd as the sprouts will steam and become soggy; use two sheet pans if needed.

Roast until edges are crispy and caramelized, about 20-25 minutes. Wipe down the remaining sauce in the bowl with a spatula and add roasted sprouts back in, along with the sesame oil and maple syrup. Toss to coat, add salt to taste, toss again, transfer to a serving bowl, sprinkle on sesame seeds, and enjoy immediately.

More Vegetable Sides to try!

• Mini Hasselback Roasted Potatoes
• Loaded Sweet Potato Fries
• Oven-Roasted Harissa Corn on the Cob
• Spanish Rice Stuffed Tomatoes

If you made these brussels sprouts let me know how you liked them by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes and stories.

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