With a mix of fragrant roasted garlic, salty miso, and sweet maple syrup- these Roasted Miso Glazed Brussels Sprouts are crispy AND flavorful. If you are looking for a way to spruce up your veggies and create a crowd-pleasing dish in 30 minutes or less, then you are going to love these roasted caramelized brussels sprouts!
Growing up, I thought brussels sprouts were pretty darn gross. I’m going to guess it has to do with the fact that everyone thought the only way to eat them was to boil or steam them. Unfortunately, I ate a lot of very sad, mushy, and ultimately flavorless brussels sprouts.
I still remember the first time I reluctantly tried fried brussels sprouts at a restaurant. I honestly only dared to try them because they were covered in parmesan cheese. OH MY GAWD. My life was forever changed. Goodbye boring & boiled green mush, hello fried & fabulous crispy greens!
What is Miso Paste?
While I still look fondly on that fried dish, I knew I wanted to create a healthier, yet still delicious, vegan roasted brussel sprouts recipe. Enter in: Miso Paste!
When it comes to miso paste, I’ve most often heard it labeled as “umami” or the 5th taste (after salt, sweet, sour, bitter).
What Does Miso paste taste like?
It has a really unique flavor that is honestly very hard to describe. I tend to describe it as salty, slightly nutty, and even a little sweet.
How is Miso Paste Made?
Miso is essentially made by combining soybeans, a grain such as rice/barley, and salt with water. Then you allow everything to ferment over a long period of time. I used white miso in this recipe, which has the shortest fermentation time and is milder. The darker the miso, the bolder and more astringent the taste.
How to cook with miso paste:
If you eat a standard American diet you likely haven’t had miso in many dishes other than miso soup. Neither had I until I watched Salt Fat Acid Heat on Netflix and knew I had to experiment more with miso. Since then I’ve not only made these miso brussels sprouts, but miso paste is even the secret ingredient in my Vegan Cauliflower Alfredo sauce!
One thing I learned quickly when cooking with miso is it burns REALLY easily! I tried to make this recipe by adding the miso glaze to the brussels sprouts before baking. Let’s just say, the results weren’t too pretty.
The Trick to Cooking Brussels Sprouts with Miso Paste:
I learned the trick is actually to whisk thick miso paste with other liquid oils and syrups to make a glaze and to add it AFTER cooking. My miso glaze for this recipe is relatively simple and includes white miso paste, avocado oil, and maple syrup.
Adding this glaze to the roasted brussels sprouts and garlic immediately AFTER baking gave an awesome flavor without any burnt miso. For baking, I used my favorite Nordic Ware Aluminum Baker’s Quarter Sheet.
I’ve also started to add 1 Tbsp (give or take) to my favorite soup recipes to give them a more complex flavor. While I’m relatively new to cooking with miso, I have fallen in love with the savory and salty taste it gives to all my dishes- especially these miso glazed sprouts!
These Vegan Miso Garlic Roasted Brussels Sprouts really are the perfect side dish. This recipe is easy, can be made in 30 minutes, and requires only 8 ingredients. I also love to top these roasted & maple glazed brussel sprouts with plenty of sesame seeds for a crunchy topping. Enjoy!
Looking for more vegetarian side dishes? Check out these SGTO Favorites!
- 4 cups quartered brussels sprouts
- 3 cloves garlic (minced)
- 1.5 Tbsp avocado oil
- salt and pepper to taste
- cooking spray (for the pan- can also use additional avocado oil)
- 1 Tbsp white miso paste
- 1 tsp maple syrup
- 1 tsp avocado oil
- 1 Tbsp sesame seeds
- Preheat your oven to 400F. Then, cut the brussels sprouts into quarters and mince your garlic.
- Spray a large baking tray with cooking spray or oil to coat. Next, add your brussels sprouts and minced garlic to the pan and toss with the avocado oil, salt, & pepper. Roast in the oven for 20 minutes until the brussels sprouts are browned and beginning to crisp.
- Remove the brussels sprouts from the oven and stir. Preheat the oven to 475 and add the brussels sprouts back to the oven. Cook an additional 5-8 minutes. Watch closely to make sure they do not burn.
- While the brussels sprouts are cooking, make your miso glaze. Whisk the miso paste, maple syrup, and avocado oil in a small bowl until a thick sauce is formed. Set aside.
- Remove the brussels sprouts from the oven and immediately drizzle the miso sauce on top while they are still hot. Use a spoon to evenly mix the thick sauce over the brussels until evenly coated.
- Top with sesame seeds and serve. Enjoy!
- This makes enough servings for 4 people to enjoy as a side. Recipe can easily be doubled, just make sure to use an extra pan to bake the brussels sprouts as you don't will get uneven cooking if the pan is overcrowded.
- Leftovers can be stored in a closed container in the fridge for 3-4 days, though they will lose their crispiness after the first day.
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 266mgCarbohydrates: 15gFiber: 5gSugar: 4gProtein: 5g
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