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4.86 from 7 votes

Miso Roasted Brussels Sprouts

This Miso Roasted Brussels Sprouts recipe is quick and easy to make, and tossed with an absolutely delicious savory miso vinaigrette.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: 5 ingredient, dairy free, gluten free, vegan, vegetarian
Servings: 4 -6 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons white miso
  • 1 tablespoon rice wine vinegar
  • 1 pound Brussels sprouts ends trimmed and halved (keep any of the little leaves that fall off!)
  • freshly-cracked black pepper

Instructions

  • Heat oven to 400°F.  Prepare a large baking sheet with cooking spray; set aside.
  • In a small bowl, whisk together olive oil, miso and vinegar until smooth.
  • In a larger bowl, add the Brussels sprouts, along with the miso mixture.  Toss until the Brussels are evenly coated.
  • Spread the Brussels sprouts out in an even layer on the prepared baking sheet, then sprinkle them generously with freshly-cracked black pepper.
  • Cook for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges.  (The loose leaves will be extra crispy — my favorite!)
  • Remove from the oven and serve immediately.  Season with extra salt* and black pepper if needed.

Notes

*I find that the miso adds enough salt to these, but feel free to add more if you’d like!
**I also sometimes love tossing these with 1/2 teaspoon of sesame oil after they come out of the oven.  You might give that a try if you love sesame!