Miso Roasted Brussels Sprouts Recipe

Name: Miso Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 tablespoons white miso paste; 1 tablespoon rice wine vinegar; 1 lb. brussels sprouts, trimmed and sliced in half lengthwise; fresh cracked black pepper to taste

Cook Time: 20 minutes

Ingredients

2 tablespoons olive oil
2 tablespoons white miso paste
1 tablespoon rice wine vinegar
1 pound Brussels sprouts, trimmed and sliced in half lengthwise
Freshly cracked black pepper to taste

Directions

Preheat your oven to 400F (200C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, miso paste, and rice vinegar until fully combined.
Add the Brussels sprouts to the bowl and toss them well to coat evenly with the miso mixture.
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Sprinkle freshly cracked black pepper over the top.
Roast in the preheated oven for 10 minutes. After 10 minutes, shake the tray gently to redistribute the Brussels sprouts.
Continue roasting for an additional 10 minutes, or until the Brussels sprouts are tender and slightly caramelized.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	118
Total Fat	8g
Saturated Fat	1g
Cholesterol	0mg
Sodium	343mg
Total Carbohydrate	10g
Dietary Fiber	3g
Total Sugars	3g
Protein	4g
Vitamin C	70mg
Calcium	46mg
Iron	2mg
Potassium	379mg

Servings: 4

Note: The nutritional values are based on a 2,000-calorie diet and may vary depending on individual dietary needs.

FAQ about Miso Roasted Brussels Sprouts Recipe

Store leftover Miso Roasted Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop to preserve their texture and flavor.

It is not recommended to freeze roasted Brussels sprouts, as they may become mushy when thawed. For best results, enjoy them fresh or store leftovers in the fridge for a few days.

Yes, you can substitute white miso with other types of miso paste, such as yellow or red miso. However, note that red miso has a stronger, saltier flavor, so you might want to adjust the quantity.

To make Brussels sprouts crispier, try spreading them out in a single layer on the baking sheet to avoid overcrowding. You can also broil them for 1-2 minutes at the end of roasting to achieve a crispier texture.

Yes, you can prep the Brussels sprouts and coat them with the miso mixture ahead of time. Store them in the fridge for up to 24 hours before roasting. This will allow the flavors to meld together even more.

Miso Roasted Brussels Sprouts make a great side dish for a variety of meals, including beef, pork, chicken, or wild game. They also pair well with rice or quinoa for a plant-based meal.

Absolutely! You can add more or less black pepper to suit your taste. If you prefer a spicier kick, consider adding a pinch of chili flakes or a dash of hot sauce to the miso mixture.

If you don't have rice wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar. However, rice wine vinegar has a milder, sweeter flavor, so the substitution may slightly alter the taste.

Roast the Brussels sprouts for 10 minutes, then shake the tray and roast for another 10 minutes or until the sprouts are tender and caramelized. You can adjust the time based on the size of the sprouts and your desired level of crispiness.