Honey Miso Brussels Sprouts

Posted on by Amanda Leave a comment

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
chopped
add sauce

Honey Miso Brussels Sprouts

Print Recipe
Sweet & savory roasted brussels sprouts that are tender and crispy.
Course Side Dish
Keyword brussels sprouts, honey, miso
Cook Time 40 minutes

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

Honey Balsamic Roasted Brussels Sprouts

Posted on by Amanda 1 Comment

Is it “brussel sprouts” or “brussels sprouts”? If you say it fast enough, they both sound the same. Regardless how you spell it, these cute mini cabbages are so tasty if prepared correctly. Don’t make the mistake of boiling them. Roast them instead! You’ll get a variety of textures from tender to crispy crunchy so you’ll just want to keep eating them.

Ingredients

Honey – The honey adds just enough sweetness to balance the slight bitterness from the sprouts. It also helps with caramelization at the end to leave you with the most flavorful bite. You could substitute this with agave as well or leave it out all together.

Balsamic vinegar – Now that you have the crunchy, tender, bitter, sweet, and salty together, the balsamic vinegar provides a little brightness and acid. You can also substitute with any other vinegar you prefer.

big bois
trim and quarter
chop chopped
olive oil
first roast
honey + balsamic
saucy
*drools*

Honey Balsamic Roasted Brussels Sprouts

Print Recipe
The perfect tender and crispy Brussels sprouts that are ready in a pinch.
Course Side Dish
Keyword brussels sprouts, vegetarian

Equipment

  • 1 cast iron skillet

Ingredients

  • 1/2 lb brussels sprouts
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 375F.
  • Rinse brussel sprouts, trim the dry end, and quarter. If you have smaller sprouts, you can just cut them in half. Put brussels directly in the skillet.
  • Add olive oil, salt and pepper to skillet. Mix sprouts so they are all coated in oil and seasonings.
  • Put skillet on top rack of oven and allow brussels to cook for 15 minutes.
  • While they are in the oven, mix together the honey and balsamic vinegar.
  • After 15 minutes, drizzle Brussels sprouts with honey balsamic mixture. Gently stir.
  • Return skillet to oven for another 5 minutes.
  • Remove from oven and enjoy!

Have these with some 10-Minute Soy Ginger Noodles or use them as a topping for Pumpkin Soup.

The oven’s going to be on so might as well make some Crispy Gooey Chocolate Chip Cookies or Banana Bread!