Need some non-boring veggie side dish ideas for your holiday dinner spread (or your next weeknight meal)? Look no farther than these Miso & Honey Roasted Brussels Sprouts!
They’re sweet, savory, and crispy, and they’re super easy to throw together. Plus, they go well with lots of dishes!
Like most people who grew up in the 80’s and 90’s, I used to think brussels sprouts were gross. Mostly 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. They can be amazing – as long as they’re cooked right!
How to Make Brussels Sprouts Taste Good
There are a couple keys to making brussels sprouts that actually taste good.
First: cut off the hard end/base of the sprout. Nobody wants to eat that part!
Second: 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.
Third: 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.
Fourth: Roast, don’t boil! Please, I’m begging you, don’t boil your sprouts. They are SO much better roasted.
Miso & Honey Roasted Brussels Sprouts
To make these deliciously crispy veggies, you’ll need:
- olive oil
- miso paste
- red pepper flakes
- brussels sprouts
How to Roast Brussels Sprouts
The specifics are in the recipe card at the end of this post, but to make this recipe, start by combining 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.
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.
The lemon juice is to drizzle on the sprouts just after they come out of the oven – it’s optional but a nice addition.
And that’s that! A crispy and delicious side dish or salad topper that’s ready for you to enjoy. (By the way, brussels sprouts are great for making a winter-y variation of my grain salad bowls!)
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 honey roasted brussels sprouts recipe! The full recipe is at the bottom of this post. Let me know what you end up eating it with by commenting on this post or by tagging me @fANNEtasticfood on social media.
Want more holiday side dish ideas? Check these out:
- Sauteed String Beans with Garlic & Lemon
- Maple Cinnamon Roasted Veggies
- Cranberry Quinoa Salad
- Spiced Mashed Sweet Potatoes
- Garlic Herb Roasted Veggies
- Savory Cranberry Stuffed Acorn Squash
- Mushroom Quinoa Side Dish
- Butternut Squash Parmesan Biscuits
- Savory Sweet Potato Casserole
- Healthy Mashed Potatoes
- 2 lb brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon miso paste
- 1/2 teaspoon crushed red pepper flakes
- juice of 1/2 a lemon
- Preheat oven to 450 degrees.
- Trim the bottoms off the brussels sprouts and cut in half. Place in a large bowl.
- Combine the olive oil, honey, miso paste, and red pepper flakes in a microwave-safe bowl. Microwave for 30 seconds, just until the honey is softened enough to mix easily with the miso and oil. Whisk to combine.
- Add the honey mixture to the brussels sprouts and toss to coat. Arrange in a single layer on a sheet pan.
- Roast brussels sprouts for 20-25 minutes, until caramelized and tender. Squeeze lemon half over the sprouts and toss.
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.