20-Minute Miso Roasted Brussels Sprouts – Divine Perfection

Oh my gosh, let me tell you about the first time I made miso roasted Brussels sprouts – it was a total game-changer! I’d always liked Brussels sprouts, but when my friend Jamie casually mentioned tossing them with miso paste before roasting, I had to try it immediately. That magical combination of savory, umami-rich miso with just a hint of sweetness creates the most addictive flavor. And the best part? It’s ridiculously easy – just whisk together a few simple ingredients, toss with your sprouts, and let the oven do its magic. Trust me, even folks who swear they hate Brussels sprouts will be sneaking seconds of these caramelized little delights.

Why You’ll Love These Miso Roasted Brussels Sprouts

I can’t even count how many times this recipe has saved my weeknight dinners! Here’s why it’s become my go-to:

• That irresistible combo of savory miso and sweet honey creates flavor fireworks in every bite
• Seriously easy – just 10 minutes of prep and your oven does the rest
• Works for everything from fancy dinners to “I need a snack right now” moments
• Packed with gut-friendly fiber and vitamins (but we won’t tell if you eat them just for the taste!)

The best part? Even my veggie-skeptic nephew asks for seconds when I make these. That’s when you know it’s good.

Ingredients for Miso Roasted Brussels Sprouts

Here’s what you’ll need to make these flavor-packed sprouts (measurements are crucial – miso can be bold!):

• 1 lb Brussels sprouts, trimmed and halved (small ones can stay whole)
• 2 tbsp white miso paste (that smooth, pale yellow kind)
• 1 tbsp olive oil (the good stuff you cook with)
• 1 tbsp honey or maple syrup (I usually do half-and-half when I can’t decide)
• 1 tbsp rice vinegar (that mild tang makes all the difference)
• 1 clove garlic, finely minced (none of that chunky stuff here)
• 1 tsp sesame oil (a little goes a long way!)
• 1 tbsp sesame seeds (for that perfect finishing crunch)
• Pinch of salt and pepper (trust your taste buds here)

Pro tip: Use a microplane for the garlic – it practically melts into the glaze!

How to Make Miso Roasted Brussels Sprouts

Step 1: Preheat and Prep

First things first – crank that oven to 400°F (200°C). While it’s heating up, grab your Brussels sprouts and give them a quick trim. Slice off those tough ends and cut them in half lengthwise – unless they’re tiny little guys, those can stay whole. This step is crucial for even cooking and getting those perfect caramelized edges we all love.

Step 2: Make the Miso Glaze

Now for the magic! In a big mixing bowl (I use my favorite scratched-up one), whisk together the miso, olive oil, honey, rice vinegar, that microplaned garlic, and sesame oil until it’s smooth as silk. It’ll look like a thick, glistening paste – that’s exactly what you want. If it seems too thick, a tiny splash of water will loosen it right up.

Step 3: Roast to Perfection

Toss those prepped sprouts in the glaze until they’re completely coated – I use my hands to really massage it in there. Spread them out on a baking sheet in a single layer (crowding is the enemy of crispiness!). Roast for 20-25 minutes, but here’s the secret: give them a good stir halfway through. You’ll know they’re done when the edges are delightfully charred and the centers are fork-tender. A final sprinkle of sesame seeds when they come out of the oven makes them look as good as they taste!

Tips for the Best Miso Roasted Brussels Sprouts

After making these dozens of times (okay, maybe hundreds), here are my foolproof tricks:

• Parchment paper is your friend – no more scrubbing sticky pans (been there!)
• Taste your glaze before tossing – miso varies in saltiness, so adjust honey as needed
• Don’t skimp on the massage – really work that glaze into every nook and cranny
• Space those sprouts out! Overcrowding = steamed, not crispy sprouts

My biggest lesson? The darker the char, the better the flavor – don’t be afraid of those crispy edges!

Variations for Miso Roasted Brussels Sprouts

Oh, the fun part – let’s play with flavors! Here are my favorite ways to mix it up:

• Spice lovers: Add a pinch of chili flakes or sriracha to the glaze for heat
• Deeper flavor: Swap white miso for red (just use less – it’s stronger!)
• Crunch factor: Toss in chopped nuts with 5 minutes left to roast
• Citrus twist: Zest an orange or lime right into the glaze

The beauty? You can make it different every time – that’s half the fun!

Serving Suggestions for Miso Roasted Brussels Sprouts

Honestly, I’ve served these sprouts with everything from weeknight dinners to fancy holiday meals! For a complete Asian-inspired spread, pair them with miso-glazed salmon or crispy tofu. They’re also incredible alongside roast chicken or piled on grain bowls. Don’t forget the finishing touches – a sprinkle of extra sesame seeds or some chopped scallions makes them pop. My favorite? Tossing hot sprouts with a squeeze of fresh lime right before serving – that bright acidity cuts through the richness perfectly!

Storing and Reheating Miso Roasted Brussels Sprouts

Here’s my foolproof method for keeping leftovers (if you’re lucky enough to have any!): Let them cool completely, then tuck them into an airtight container in the fridge for up to 4 days. When reheating, skip the microwave – it makes them soggy. Instead, spread them on a baking sheet and pop them in a 350°F oven for about 10 minutes. That brings back that perfect crispy texture we all love. Pro tip: If they seem dry, a tiny drizzle of fresh glaze wakes them right up!

Miso Roasted Brussels Sprouts Nutrition

One serving (about ¼ of the recipe) packs roughly 120 calories with 4g of fiber and 4g of protein – not bad for something this delicious! Keep in mind these are estimates – actual values may vary slightly depending on your exact ingredients and portion sizes. The miso and sesame seeds add a nice boost of minerals too!

FAQs About Miso Roasted Brussels Sprouts

Can I use red miso instead of white? Absolutely! Red miso will give you a deeper, more intense flavor – just use about 1.5 tbsp instead of 2 since it’s stronger. I love using it when I want that extra umami punch, especially in fall and winter dishes.

How do I prevent the sprouts from burning? Two tricks: don’t skip that halfway stir, and if they’re browning too fast, tent with foil for the last 5-10 minutes. Also, make sure your oven isn’t running hot – an oven thermometer is a game-changer!

Can I make these ahead? You bet! Prep the sprouts and make the glaze separately up to 2 days in advance. Store them in the fridge, then toss and roast when ready. The texture’s best fresh from the oven though.

No rice vinegar – what can I substitute? White wine vinegar or even lemon juice works in a pinch. The acidity balances the sweetness, so don’t skip it entirely. I’ve used apple cider vinegar too – just adds a slightly fruitier note.

Why are my sprouts soggy? Probably overcrowded the pan – they need space to crisp up! Also, make sure your oven’s fully preheated before roasting. And pat those sprouts dry after washing – extra moisture is the enemy of crispiness.

For more delicious recipes and inspiration, check out our Pinterest page!

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