Brussels Sprouts, you either love them or hate them. If you love them, welcome, you are my kind of people. If you hate them, welcome, you NEED this recipe. These Roasted Miso Butter Brussels Sprouts are going to make you fall in love with Brussels! A quick and easy recipe that simply roasts these cruciferous veggies with flavorful miso and crunchy, nutty toppings and to balance it out and take it over the top, an optional pomegranate syrup.
Roasting Brussels sprouts is the key finding sprout bliss. When prepared by steaming or boiling, Brussels sprouts can sometimes be bitter and their texture can become soggy. These Roasted Miso Butter Brussels Sprouts focuses on building the natural nuttiness of this veggie and bringing out the delicious crispy, caramelization that occurs when you roast veggies at a high temp. Those crispy leaves are just perfection!
While simply roasting your veggies are great, those added flavors are what turn a veggie side from meh to wow. Miso is the added flavor boost you need! It brings a depth of flavor, with that rich, savory and salty umami sensation. It also happens to pair really well with veggies (of all kinds). And when miso is mixed with creamy butter (vegan of course) it hits all those flavor points. You’ll find yourself adding it to so many things. Let me know what new things you start adding your miso to, I’d love to know.
Here are some other great options for veggie sides you need to make…
-Roasted Cauliflower, Radish & Lentils
-Chinese Style Garlic Green Beans
-Carrot Salad with Sesame Miso Vinaigrette
Roasted Miso Butter Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- 3 tbsp vegan butter, melted
- 1 1/2 tbsp miso paste
- 1/4 cup panko breadcrumbs
- 1/4 cup hazelnuts, chopped
- 2 tsp pomegranate syrup optional
Instructions
- Prepare the Brussels sprouts by trimming the ends, peeling away the outer leaves to remove any of the dirt. Cut each sprout in half from top to bottom.*see notes
- Preheat the oven to 425° degrees and line a baking tray with parchment paper.
- Melt the vegan butter. Add the butter to the miso paste and whisk together until the miso paste starts to melt and combine with the butter.
- Pour half of the miso butter mixture over the cut Brussels sprouts and toss well to coat (hands work best for this to really coat the sprouts all over). Place the sprouts cut side down on the baking tray with room between each and roast for 20 minutes until they start to brown and caramelize.
- While the sprouts roast make the breadcrumbs by adding the remaining miso butter to a small pan over medium heat. Add the panko breadcrumbs and gently stir to combine. Cook for 5-7 minutes until the breadcrumbs get toasty and golden brown.
- Roughly chop the hazelnuts and set aside.
- Plate the Brussels sprouts, sprinkle with the breadcrumbs, hazelnuts and a drizzle of the optional pomegranate syrup.
