Roasted Miso Brussels Sprouts

These Roasted Miso Brussels Sprouts are crispy on the outside tender on the inside, deliciously salty-sweet and easy to make.

I love Brussels sprouts and most of the time I just roast them with a little olive oil, garlic, salt and pepper. When I want something a little more exciting I roast them with a sweet, salty miso glaze.  The miso gives it a rich umami flavor. The maple syrup and rice vinegar create a delicious caramelized coating .  I like dark red miso, it’s fermented longer than white miso and has a much stronger flavor.  If you prefer a slightly milder, more mellow umami flavor, choose white miso paste instead.

The miso glaze is high in protein making this a nutritious side dish all season long.

Thanksgiving is the time to make exciting side dishes.  These Miso Roasted Brussels Sprouts will be a huge hit with their savory flavor.  I always make lots of creative healthy vegetable dishes to go along with the traditional main stays.  I want them to steal the show, especially with all the relatives who don’t often realize how fabulous vegetables can be.

Since Brussels sprouts come in different sizes you have to adjust your cooking time depending on the size. Small Brussels sprouts tend to be the sweetest but are not always available.  In this recipe I roast the Brussels sprouts with a little oil to start the cooking process.  If they are large roast for 10 minutes, if small 5 minutes.

Once they are cooked remove them from the oven and toss with the sauce.  Return them to the oven to caramelize the sauce. What is important here is not to let them roast too long once you add the sauce or else they will burn, 2-3 minutes is enough.

Miso is a fermented soy based food.  I generally don’t eat soy products unless they are fermented. The reason is soybeans have certain toxic anti-nutrients that are extremely hard to digest and fermenting breaks them down.   I always buy organic and non-GMO.  Miso Master is a good brand.  Make sure it is gluten free, some varieties are made with chick peas.  While not technically paleo, you can include it on a paleo diet in moderation.

I can’t wait so see which vegetable dishes get eaten first this Thanksgiving.  It’s a little game I play!

Roasted Miso Brussels Sprouts

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Brussels sprouts with a sweet, salty miso glaze and a rich umami flavor.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Vegetable
• Cuisine: Seasonal, Healthy, Paleo, Vegan, Gluten Free

Ingredients

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• 1 pound Brussels sprouts (about 5 cups)
• 2 tablespoons olive oil
• Celtic sea salt and pepper
• 2 tablespoon rice vinegar
• 2 tablespoons red or white miso paste
• 1 tablespoon maple syrup
• ½ teaspoon sriracha chile sauce (optional)
• 1 teaspoon water
• 1 clove garlic, minced
• pinch of Celtic sea salt.
• 2 teaspoons toasted sesame seeds, for garnish (optional)

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Instructions

1. Preheat oven to 400°F.
2. Line a rimmed baking sheet with parchment paper, or brush with oil.
3. Cut off the ends of the Brussels sprouts, remove outer leaves if yellow or brown and cut in half lengthwise. If they’re large cut into quarters.
4. Put into a bowl and toss with 2 tablespoon of the olive oil, salt and pepper.
5. Spread Brussels sprouts on the baking sheet in a single layer cut side down.
6. Roast, for 10-15 minutes, removing from the oven every 5 minutes to toss and check the sprouts. You want them crispy and deep golden brown but not burnt.
7. While they’re cooking, in a small bowl whisk together the rice vinegar, miso paste, maple syrup. sriracha sauce (if using), water, garlic and salt.  Taste adding more salt or miso for saltiness, vinegar for acidity, or maple syrup for sweetness. The flavor should be well balanced.
8. Once the Brussel sprouts are done, remove from oven and immediately add HALF the miso glaze  Toss to coat.
9. Return to the oven for 2-3 minutes, to heat the sauce but don’t let it burn.
10. Transfer to bowl, drizzle with remaining sauce and sprinkle with toasted sesame seeds.
11. Serve warm.

Notes

Don’t crowd the pan. Crowding doesn’t allow them to brown properly. It creates steam, which can make them soggy.

Enjoy the recipe and make lots of vegetables on Thanksgiving and every other day.  They are so very good for you.