Can roasted vegetables actually taste addictive? With a miso glaze, yes. This recipe coats Brussels sprouts in a sweet-salty miso mixture before roasting them until the edges turn crisp and caramelized, turning a side dish into the thing everyone fights over. Miso does similar work in our Miso Caramel Roasted Sweet Potatoes and Miso Tahini Roasted Broccoli.
Ingredients
- 1.5 lbs Brussels sprouts, halved
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 clove garlic, grated
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 scallion, thinly sliced
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment.
- Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread cut-side down on the sheet.
- Roast for 18-20 minutes, until browned and crisp at the edges.
- While sprouts roast, whisk miso, rice vinegar, maple syrup, garlic, and sesame oil into a smooth glaze.
- Remove sprouts from oven, toss with the miso glaze, and return to the oven for 3-5 more minutes.
- Garnish with sesame seeds and scallion before serving.
Nutrition Facts (per serving)
| Calories | 160 |
| Total fat | 9g |
| Total carbohydrates | 17g |
| Dietary fiber | 5g |
| Protein | 6g |
| Sodium | 420mg |
Why This Is Good for Your Gut
Miso is fermented with Aspergillus oryzae and often Lactobacillus and yeast cultures, contributing enzymes and organic acids that support digestion. Brussels sprouts add glucosinolates that convert to sulforaphane, a compound linked to healthier gut lining function, plus fiber that feeds short-chain fatty acid producing bacteria. For another fermented glaze on roasted vegetables, try our Kombucha Glazed Roasted Carrots.
Vegetables that fight back against your fork, in the best way.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
