Fall is here and that means it’s brussels sprout season! I love these miniature cabbages roasted. They get so tender and their little leaves crisp up in the oven, so they’re full of textures. They’re a perfect side dish for the upcoming holidays. Honey gives the bitter vegetable a little bit of sweetness and the miso adds some savory, umami flavor. Pre-baking the brussels sprouts plain lets them crisp up before they’re tossed in the honey miso glazed and finished up in the oven. This sauce combination would also be delicious on top of salmon, chicken, or other vegetables.
Ingredients
Honey – adds a little sweetness! It could probably be substituted with agave, but the flavor is definitely different.
Miso – I used white miso. There really isn’t any substitute for miso.
Brussels sprouts – Full of fiber, vitamin K and vitamin C. Eat them!
Honey Miso Brussels Sprouts
Ingredients
- 1 tbsp honey
- 1 tbsp white miso
- 1 tbsp olive oil + extra
- 2 pounds brussels sprouts
Instructions
- Trim and chop brussels sprouts into halves.
- Toss with olive oil and lay flat on a baking sheet. Bake at 400F for 35 minutes, stirring on the baking sheet throughout the cook time.
- While baking, mix the sauce together. Add miso, honey, and oil, stirring until combined. If the sauce is difficult coming together, add a little bit of hot water to help dissolve the miso and honey.
- After 35 minutes, pour sauce over brussels sprouts, stir, and bake for an additional 5 minutes at 400F.
- Serve and enjoy!
Try another variation! Honey Balsamic Roasted Brussels Sprouts