Miso Roasted Brussels Sprouts
User Reviews
5
Miso Roasted Brussels Sprouts
Description
Miso Roasted Brussels Sprouts begin by trimming and halving fresh Brussels sprouts, then roasting them with avocado oil, salt, and pepper at high temperature to draw out moisture and create browned, tender leaves. Separately, a glaze is prepared by whisking white miso paste with maple syrup, rice wine vinegar, soy sauce, avocado oil, and optional sriracha for a hint of heat. The roasted sprouts are tossed with most of this glaze and roasted further, allowing the glaze to caramelize and intensify in flavor.
The final step is to toss the hot Brussels sprouts with the reserved glaze, ensuring a fresh burst of flavor and a sticky, shiny finish. The sprouts have a pleasing contrast of tender interiors and crisp caramelized edges, enhanced by the sweet-savory complexity of the miso-maple mixture. The optional spiciness of sriracha adds depth without overwhelming.
This dish serves well as a flavorful side for a range of meals or as a warm vegetable addition to vegetarian plates. It can be enjoyed immediately to best appreciate the caramelized coating and crisp texture.
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons avocado oil or olive oil, divided use
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 tablespoons White miso paste or yellow miso paste
- 1 ½ tablespoons maple syrup
- 1 tablespoon rice wine vinegar
- 1 teaspoon soy sauce low sodium or tamari (if gluten free
- ½ teaspoon sriracha optional, or chili flakes
Instructions
- Preheat the oven to 425°F.
- Cut the brown stems off the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
- Toss the Brussels sprouts with 1 tablespoon oil, salt, and pepper. Arrange them on a sheet pan in a single layer. Roast in the oven for 15 minutes until the sprouts are browned and tender. Remove from oven.
- While the sprouts are roasting, make the miso glaze. Mix 1 tablespoon oil, miso paste, maple syrup, vinegar, soy sauce, and Sriracha together in a large bowl. Reserve about a tablespoon of the glaze to toss with the sprouts at the end. Pour the remaining glaze onto the Brussels on the sheet pan and toss to combine well.
- Return the Brussels sprouts to the oven and cook another 5-10 minutes until caramelized. Stir them once or twice during cooking and watch them to make sure they don't burn.
- Remove the sheet pan from the oven and transfer the sprouts to a serving bowl. Toss with the reserved miso glaze. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 550mg | 23% |
| Potassium | 482mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 864IU | 17% |
| Vitamin C | 97mg | 108% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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