Description
This Miso Roasted Brussels Sprouts recipe is quick and easy to make, and tossed with an absolutely delicious savory miso vinaigrette.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons white miso
- 1 tablespoon rice wine vinegar
- 1 pound Brussels sprouts, ends trimmed and halved (keep any of the little leaves that fall off!)
- freshly-cracked black pepper
Instructions
- Heat oven to 400°F. Prepare a large baking sheet with cooking spray; set aside.
- In a small bowl, whisk together olive oil, miso and vinegar until smooth.
- In a larger bowl, add the Brussels sprouts, along with the miso mixture. Toss until the Brussels are evenly coated.
- Spread the Brussels sprouts out in an even layer on the prepared baking sheet, then sprinkle them generously with freshly-cracked black pepper.
- Cook for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges. (The loose leaves will be extra crispy — my favorite!)
- Remove from the oven and serve immediately. Season with extra salt* and black pepper if needed.
Notes
*I find that the miso adds enough salt to these, but feel free to add more if you’d like!
**I also sometimes love tossing these with 1/2 teaspoon of sesame oil after they come out of the oven. You might give that a try if you love sesame!