Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and black pepper to taste
For the Miso Glaze:
2 tbsp white miso paste
1 tbsp Sriracha sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
1 garlic clove, minced
Garnish:
1 tbsp sesame seeds
1 green onion, thinly sliced
Directions:
Preheat oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden and crispy.
While the Brussels sprouts are roasting, whisk together miso paste, Sriracha, soy sauce, rice vinegar, honey, sesame oil, and minced garlic in a small bowl.
Once the Brussels sprouts are done, drizzle the miso glaze over them and toss to coat evenly.
Garnish with sesame seeds and sliced green onion. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 180 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Miso Sriracha Brussels Sprouts every time.
- Prep the Sprouts: Thoroughly wash 1 lb of Brussels sprouts. Trim the tough stem ends and slice each sprout in half lengthwise. For any very large sprouts, cut them into quarters to ensure even cooking.
- Season & Roast: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved sprouts with 2 tbsp olive oil, salt, and pepper. Arrange them in a single layer, cut-side down. This creates maximum caramelization. Roast for 20-25 minutes, flipping halfway through, until deeply golden and crispy on the edges.
- Make the Glaze: While the sprouts roast, prepare the glaze. In a small bowl, combine 2 tbsp white miso paste, 1 tbsp Sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp sesame oil, and 1 minced garlic clove. Whisk vigorously until the mixture is completely smooth.
- Glaze & Finish: As soon as the sprouts come out of the oven, immediately drizzle the glaze over them. Toss vigorously to coat every piece evenly while they are still hot. Transfer to a serving dish and garnish with 1 tbsp sesame seeds and sliced green onions.
Serving Suggestions
These flavorful sprouts are incredibly versatile. Serve them as a standout side dish with grilled salmon, teriyaki chicken, or a simple baked tofu. For a vegetarian meal, toss them into a grain bowl with quinoa or brown rice and some edamame. They also make a fantastic appetizer or party snack served warm with toothpicks.
How-to Summary
Trim and halve Brussels sprouts, toss with oil, and roast at 400°F until crispy. Whisk together miso, Sriracha, soy sauce, vinegar, honey, sesame oil, and garlic to create a glaze. Toss the hot roasted sprouts in the glaze, garnish with sesame seeds and green onion, and serve immediately.
Frequently Asked Questions
Can I use a different type of miso? Yes, but the flavor will change. White (shiro) miso is mild and sweet. Yellow miso is a good substitute. Avoid dark red (aka) miso as its strong, salty flavor can overpower the dish.
How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or a 375°F oven for 5-10 minutes to restore crispiness. Microwaving will make them soggy.
Can I make this recipe vegan? Absolutely. Simply replace the honey with an equal amount of maple syrup or agave nectar to make the glaze fully vegan.
My glaze is too thick. What should I do? Thin the glaze with 1/2 to 1 teaspoon of warm water or additional rice vinegar and whisk until it reaches a drizzle-able consistency.
Can I prepare any components ahead of time? You can make the glaze up to 3 days in advance and store it covered in the fridge. Trim and halve the sprouts a day ahead and keep them in a sealed container in the refrigerator.
Common Mistakes to Avoid
- Crowding the Pan: Overcrowding causes sprouts to steam instead of roast. Use two baking sheets if necessary to ensure a single layer.
- Skipping the Flip: Not flipping halfway through roasting results in uneven browning and crispiness.
- Adding Glaze Too Early: Applying the glaze before or during roasting will cause it to burn due to the sugar content. Always glaze after roasting.
- Using Old, Wilted Sprouts: Choose firm, bright green sprouts with tight leaves for the best texture and flavor.
Conclusion
This Miso Sriracha Brussels Sprouts recipe transforms a simple vegetable into a spectacular side dish with its perfect balance of umami, heat, and sweetness. The straightforward process of roasting and tossing with a vibrant glaze delivers restaurant-quality results in under 35 minutes. It’s a guaranteed way to make a Brussels sprouts believer out of anyone.
