Miso Maple Brussels Sprouts


12 Serving

Cooking Time

30 Minutes

Total Time

50 Minutes

  • 5 cups brussel sprouts, trimmed and cut in half

  • 2 tbsp olive oil

  • Sea Salt and Pepper to taste

  • 2 tbsp rice vinegar

  • 2 tbsp white miso paste

  • 2 tbsp maple syrup

  • ½ tsp sriracha chile sauce (optional)

  • 1 clove garlic, minced

  • 2 teaspoons toasted sesame seeds, for garnish (optional)

  • ½ cup pomegranate seeds

  • Green onion, sliced thin for garnish

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    1. Preheat the oven to 400°F.
    2. Line a rimmed baking sheet with parchment paper, set aside.
    3. Spread Brussels sprouts on the baking sheet in a single layer cut side down. Drizzle with olive oil and sprinkle over some salt and pepper.
    4. Roast, for 10-15 minutes, removing from the oven every 5 minutes to toss and check the sprouts. You want them crispy and deep golden brown but not burnt.
    5. While they’re cooking, in a small bowl whisk together the rice vinegar, miso paste, maple syrup, sriracha sauce, garlic and salt.
    6. Once the Brussel sprouts are done, remove from the oven and immediately add HALF the miso glaze . Toss to coat.
    7. Return to the oven for 2-3 minutes, to heat the sauce but don’t let it burn.
    8. Transfer to a bowl, drizzle with remaining sauce, pomegranate seeds, sesame seeds and green onion.

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