No boring brussel sprouts over here! With a mix of fragrant roasted garlic, salty miso, and sweet maple syrup- these brussel 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 Vegan Miso Garlic Roasted Brussel Sprouts!
Ready for some crisp brussel sprouts: Jump to Recipe
From boring & boiled… to fried & fabulous
Growing up, I thought brussel 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 brussel sprouts was to boil or steam them. Lets just say I ate a lot of very sad, mushy, and ultimately flavorless brussel sprouts. HALLELUJAH to whoever decided that we should roast or pan fry brussels instead!
I still remember the first time I reluctantly tried fried brussel 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 brussels!
So What is Miso Paste Anyways?
While I loved those greasy fried cheesy brussels, I knew I needed to create a healthier, yet still delicious and vegan, 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, butter). 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. 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.
Okay…so how do I 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. 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 before baking and pan-frying. Let’s just say, the results weren’t too pretty.
I learned the trick is actually to whisk thick miso paste with other liquid oils and syrups to make a glaze. My miso glaze for this recipe is relatively simple and uses only white miso paste, avocado oil, and maple syrup. Adding this glaze to the roasted brussel sprouts and garlic immediately AFTER baking gave an awesome flavor without any burnt miso.
I’ve also started to add 1 Tbsp or so to my favorite soup recipes to give all my soup recipes a more complex flavor. You might even try adding it to the Creamy Vegan Sweet Dumpling Soup recipe I posted today too! 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.
Brussel Sprouts: The Perfect Side Dish
These Vegan Miso Garlic Roasted Brussel 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 brussel sprouts with plenty of sesame seeds for a crunchy topping. Better yet, serve these brussel sprouts alongside a refreshing Pomegranate Lemon Spritzer, some crispy baked tofu, and these creamy Vegan Caramelized Onion Mashed Potatoes for the ultimate feast. Now THAT is what I call a good dinner!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- Nordic Ware Aluminum Baker’s Quarter Sheet. Seriously the BEST baking trays! So easy to clean up and they can handle the high temps needed to cook these brussel sprouts without warping.
- Hiraki Organic White Miso Paste. This is the miso paste I use in this recipe. Any white miso paste works but I really do love this brand!