Need some non-boring veggie side dish ideas for your holiday dinner spread (or just your next weeknight meal)? Look no farther than these sweet, savory, and crispy Honey Miso Roasted Brussels Sprouts!
Like most people who grew up in the 80’s and 90’s, I used to think brussels sprouts were gross, because I’d only had them boiled (and mostly as part of a school lunch – ew). Mushy, flavorless, and a little bitter? No thanks.
Then, in my mid 20’s, I had my first roasted brussels sprout and everything changed. If you haven’t gotten on board the roasted brussels sprouts train yet – do it. You won’t be sorry.
There are a couple keys to making brussels sprouts that actually taste good.
First: start with fresh, not frozen sprouts. The frozen ones just end up mushy/too wet, in my experience.
Second: cut off the hard end/base of the sprout.
Third: cut the sprouts in half, or if they are large, go for quarters – you want to maximize the crispy outer sprout to inner sprout ratio.
Fourth: Add a yummy glaze. This can be as simple as olive oil, salt, and pepper… or you can get creative like with this honey miso glaze. More on that in a minute.
Fifth: Roast, don’t boil!
Once the brussels sprouts have been glazed, place them on a greased sheet pan in a single layer.
Then roast away!
I suggest roasting 20 to 25 minutes at 450 degrees F, but keep an eye on them to see how they are looking. The outsides and any stray leaves should be crisp and caramelized, but not super burned.
And that’s that! A crispy and delicious side dish or salad topper (brussels sprouts are great for making a winter-y variation of my grain salad bowls) that’s ready for you to enjoy.
Now, let’s talk about this miso honey glaze!
Here’s what you need:
The specifics are in the recipe card at the end of this post, but basically all you need to do is combine the olive oil, honey, miso paste, and red pepper flakes in a microwave-safe bowl, then microwave for about 30 seconds, or until the honey is soft enough to mix easily with the other ingredients.
Add the mixture over the sliced brussels sprouts and toss to coat.
And that’s it! They are ready to roast. The lemon juice is to drizzle on the sprouts just after they come out of the oven – it’s optional but a nice addition.
The best thing about this honey miso glaze, though, is that it’s versatile! Matt and I also used it to marinate some salmon and it ended up being delicious. He added a drizzle of oil and soy sauce to the mix to bulk it up a bit, but that was all. I bet it would be really good on chicken, too.
I hope you enjoy this easy roasted brussels sprouts recipe – let me know what you end up eating it with by commenting on this post or by tagging me @fANNEtasticfood on social media.
Here’s the full recipe!
These honey miso roasted brussels sprouts are the perfect balance of sweet, salty, and savory with a kick of spice. Great side dish for holiday dinners or a weeknight meal! Tip: try using any leftover honey miso sauce as a marinade for salmon or chicken! Just add a splash of oil and soy sauce to amp it up.Honey Miso Roasted Brussels Sprouts
Ingredients:
Instructions:
Notes:
Check out my Best Healthy Thanksgiving Recipes post – there are lots of ideas in there that work well for December holiday meals, too, like my Lemon Garlic String Beans or Garlic Herb Roasted Veggies.
