With a mix of fragrant roasted garlic, salty miso, and sweet maple syrup- these Roasted Miso Glazed Brussel Sprouts are crispy AND flavorful. If you are looking for a way to spruce up your veggies and create a crowd-pleasing dish with just 8 ingredients, then you are going to love these garlic-roasted brussel sprouts!
*Recipe originally shared January 2019 and updated August 2021*
I'll be honest, growing up I really didn't like brussel sprouts. Unfortunately, this is because I had a lot of very sad, mushy, and flavorless steamed 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- and WOW was my life was forever changed.
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! These miso paste sprouts are inspired by those fried brussel sprouts, yet are a bit healthier thanks to roasting the brussel sprouts.
What does miso paste taste like?
When it comes to miso paste, I've most often heard it labeled as "umami" or the 5th taste (after salt, sweet, sour, bitter). 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.
It's great in savory dishes, and I've used it in tons of recipes including my Vegan Cauliflower Alfredo and Vegan Miso Mushroom Spinach Pasta!
Ingredients:
Ingredient Notes:
- Miso paste: I used Miso Master yellow miso paste which is my favorite brand and also gluten-free. If you are looking for a soy-free option, you can use chickpea miso paste.
- Avocado oil: This is my favorite oil to roast vegetables with because of it's high smoke point- meaning it won't burn at higher temperatures. Other oils with a high smoke point also work, but I would avoid using olive oil for this recipe.
How to make miso brussel sprouts
One thing I learned quickly when cooking with miso is it burns REALLY easily! Because of this, I learned the trick to add the miso sauce halfway through cooking. This way, you get all the umami flavor without it burning to a crisp.
Make the miso glaze
First, make the miso glaze by mixing together miso paste, maple syrup, oil, and minced garlic.
Roast the brussel sprouts
Next, chop the brussel sprouts into halves or quarters depending on the size. Then, add to a baking tray ( I used my favorite Nordic Ware Aluminum Baker's Quarter Sheet) and top with the avocado oil, salt, and chili flakes. Mix together and bake for 20 minutes before removing from the oven.
Then, pour the miso glaze onto the tray and stir until the brussel sprouts are evenly coated in the sauce.
Bake until crispy
Add the miso-glazed brussel sprouts back to the oven and bake for another 10 minutes or until the brussel sprouts are crispy on the edges and cooked through.
FAQ & Tips:
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.
Any type of miso paste will work in this recipe, however, each has a slightly different flavor. I used white miso in this recipe, which has the shortest fermentation time and has a more mild flavor. The darker the miso, the bolder and more astringent the taste.
These vegan roasted brussel sprouts make an amazing side dish alongside my favorite Vegan Mashed Potatoes and a good protein.
They also are a great addition to pasta and grain bowls- you can add them to my Vegan Tahini Pasta or add them to my favorite Veggie Quinoa Bowls.
Leftover miso brussel sprouts can be stored in a closed container in the fridge for 3-4 days. However, please keep in mind they will lose their crispiness if not eaten shortly after making and are truly best enjoyed the day of! This recipe does not freeze well as leftovers.
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!
-TSG
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Miso Glazed Brussels Sprouts
Ingredients
Miso Garlic Paste
- 3 cloves garlic minced
- 1 tablespoon miso paste I prefer white but any works
- 1 tablespoon maple syrup
- 1 teaspoon avocado oil
Brussels Ingredients
- 1 lb brussel sprouts cut into halves or quarters (about 4 cups)
- 1.5 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon chili flakes
Toppings
- ½ tablespoon sesame seeds
Instructions
- Preheat your oven to 400F. Then, cut the brussels sprouts into quarters and mince your garlic.
- After chopping the brussel sprouts, make the miso glaze. Whisk the miso paste, maple syrup, avocado oil, and minced garlic in a small bowl until thick. Then, set aside.
- Add the chopped brussels sprouts to a baking tray and toss with the avocado oil, salt, & chili flakes. Roast in the oven for 20 minutes until the brussels sprouts are browned and beginning to crisp.
- Remove the brussels sprouts from the oven, add the miso glaze, and stir.. Then, add the baking tray back to the oven and cook an additional 5-10 minutes. Watch closely to make sure they do not burn.
- Remove the brussels sprouts from the oven and immediately top with the sesame seeds. Then, serve and enjoy warm!
Notes
- This makes enough servings for 4 people to enjoy as a side. The recipe can easily be doubled, though you may need another pan. It's important not to overcrowd the pan when roasting or the vegetables will not get crispy.
- 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.
Jenn says
I cannot believe how easy and just how delicious these are! Crazy delicious! These are going in the dinner rotation.
Megan says
So happy you loved them! 🙂
Cindy says
I really like brussel sprouts and I am always looking for new ways to make them. This recipe has great flavors but I am looking to eliminate the oil for health reasons. Do you think it would still work?
Megan says
You can sub the oil in the miso sauce 1:1 for rice wine vinegar, however, if you omit it from cooking the brussel sprouts before adding the sauce, they won't get crispy. I haven't tried it without oil so if you do let me know!