Miso-Roasted Brussels Sprouts
A hint of miso paste and sesame oil gives these roasted brussels sprouts irresistible flavor. Serve as the perfect accompaniment to any fall meal or as a holiday side dish. Vegan and gluten-free.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dishes
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 lb brussels sprouts
- 1–2 tablespoon olive oil
- 2 tablespoon white or yellow miso paste*
- 1 teaspoon white wine or rice wine
- 1/2 teaspoon sriracha
- 1 teaspoon maple syrup
- 2 teaspoon toasted sesame oil
- kosher salt to taste
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 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.
Find it online: https://theplantbasedwok.com/miso-roasted-brussels-sprouts/