Crispy roasted lemon miso brussels sprouts is a flavorful, vegan side dish, made with just a few ingredients. The unique flavor of miso paste is salty yet slightly sweet with a nutty taste that adds an umami kick. By tossing the tender yet crispy sprouts with a savory and sweet lemon miso glaze, this dish transforms a boring veggie into a mouth-watering side dish. This will be your new favorite way to enjoy these adorable tiny cabbages!
Table of Contents
Why We Love This Recipe
- The Deliciousness: The combination of savory miso, zesty lemon, caramelized onions and crispy Brussels sprouts creates a truly delicious texture and flavor.
- It’s Healthy: Brussels sprouts are high in fiber, vitamins, and minerals. It’s truly one of our favorite cruciferous vegetables.
- Easy to Make: This recipe is simple and straightforward, requiring only a handful of ingredients and minimal prep time.
- Impressive Presentation: These miso roasted Brussels sprouts look visually appealing and can add a touch of elegance to your plate.
- Crowd Pleaser: Even people who are skeptical of Brussels sprouts are likely to enjoy them when they’re prepared this way!
What is miso paste?
Miso paste is a traditional Japanese seasoning made from fermented soybeans, along with other grains like rice or barley, salt, and a special mold called koji. The mixture is allowed to ferment for varying periods of time, which can range from a few weeks to a few years, resulting in a thick paste that has a salty, savory, and slightly sweet flavor.
Miso paste can vary in color and flavor depending on the type of grain used, the fermentation time, and the region where it was made. Generally, lighter-colored or white miso is milder and sweeter, while darker-colored or red miso is saltier and more pungent. Miso paste is a versatile ingredient that can be used in a variety of dishes, such as soups, marinades, dressings, and sauces. It’s especially known for its umami flavor, which adds depth and complexity to a dish.
Success Tips for Achieving Crispy Brussels Sprouts
Roasting Brussels sprouts can be tricky, but with a few tips and tricks, you can achieve a perfectly crispy edge. Here are a few tips for success:
- Cut the Brussels Sprouts Evenly: Cut the Brussels sprouts into similarly sized pieces, so they will cook evenly.
- Preheat the Baking Sheet: It’s important to preheat the sheet pan in a 435 – 450° oven. If the pan is not preheated, the sprouts will be overcooked before they reach the desired level of crispiness.
- Dry the Brussels sprouts: Pat the Brussels sprouts dry with a clean tea towel or paper towel to remove excess moisture. Excess moisture can cause the Brussels sprouts to steam rather than roast, which will result in a softer texture.
- Use Enough Oil: Toss the Brussels sprouts with enough oil to coat them evenly, about 1-2 tablespoons of oil per pound of sprouts. The oil will help to crisp up the sprouts along with adding flavor.
- Don’t Overcrowd the Pan: Make sure the sprouts are spaced out evenly on a single layer, with a little space between each piece. As with excess moisture, overcrowding the pan can cause the sprouts to steam rather than roast. to crispy perfection.
See recipe card for exact measurements.
- Brussels Sprouts: The star of this recipe! They are trimmed and halved before roasting to ensure even cooking and a crispy texture.
- White miso paste: Miso paste is used in this recipe to add a savory, umami flavor that complements the sweetness of the honey and the acidity of the lemon juice and rice vinegar.
- Dijon mustard: Adds a tangy, subtle spice to the dish. It also helps to emulsify the dressing and give it a creamy texture.
- Fresh lemon juice: Lemon juice is used to add a bright, acidity that balances out the sweetness of the honey and the saltiness of the miso paste.
- Rice vinegar: Rice vinegar is another source of acidity that helps to balance out the other flavors. You can use other vinegars such as apple cider vinegar or white wine vinegar.
- Honey: Adds a yummy sweetness that works well in this dish. To keep this dish keto use a low carb sweetener such as Swerve.
- Toasted sesame oil: An optional ingredient that adds a nutty, rich Asian inspired flavor.
- Soy sauce or tamari: Adds a salty, savory flavor. Some soy sauces may not be vegan so stick with Tamari if that is a factor for you.
- Avocado oil or Olive Oil: Helps the spouts crisp up while staying tender in the inside.
- Kosher salt and ground black pepper: Add to taste.
- Red onion: Another aromatic that complements the other ingredients. It also adds a pop of color to the dish.
How to Make Lemon Miso Brussel Sprouts
Prep the Veggies
Cut off and discard the stem end of the sprout. Slice the sprouts in half lengthwise. Keep any outer leaves that fall off. These will crisp up nicely in the oven.
Dice the red onion.
Make the Lemon Miso Sauce
Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, honey and lemon juice. Whisk to combine. Set aside.
Roast the Brussels Sprouts
Preheat oven to 425F. Place a large sheet pan in oven to preheat.
In a large bowl, coat trimmed brussels and leaves with avocado oil and season with salt and pepper.
Carefully, remove hot baking sheet from oven and place the brussels sprouts cut side down. There should be a sizzle to get the sear started.
Roast for 15 – 20 minutes, untouched. Remove from oven and flip each sprout or give them a stir. Return to the oven and roast for an additional 5-10 minutes, until deep brown and tender.
Sauté the Onions
Heat avocado oil in a large skillet over medium heat. Once hot, add diced red onion. Stir frequently until brown, about 7-10 minutes.
Assemble the Dish
Reduce heat to low and add the lemon miso sauce to the caramelized onions. Stir to combine. Remove from heat once warm, about 2-3 minutes.
Transfer warm sprouts to a serving bowl and drizzle with the lemon miso mixture. Reserve some of the sauce for dipping. Garnish with sesame seeds, serve and enjoy!
What to Serve With Lemon Miso Brussels Sprouts
- Grilled or Roasted Salmon
- Braised Short Ribs
- Brown Rice or Quinoa
- Grilled Chicken or Tofu
- Korean Pork Ribs
- Classic Chopped Salad
How to Store Leftover Roasted Brussels Sprouts
Allow the Brussels sprouts to cool to room temperature. Transfer cooled sprouts to an airtight container. Store in the fridge for up to 4 days.
How to Reheat Leftover Roasted Brussels Sprouts
To reheat the leftover sprouts, place on a rimmed baking sheet. Preheat oven to 350°F. Allow to heat for 10-15 minutes or to your desired temperature. Alternatively, you can reheat in the microwave for 1-2 minutes.
Crispy Lemon miso Brussels sprouts are super flavorful and nutritious. They’re also the perfect side dish to complement a variety of main entrees. Using a combination of miso paste, Dijon mustard, lemon juice, and a few other ingredients, these roasted Brussels sprouts will satisfy any craving for a savory, umami-filled meal. We hope you enjoy this recipe and let us know how it turned out. Happy Eating!
Looking for More Veggie Side Dishes?
Crispy Lemon Miso Brussels Sprouts with Red Onions
- 1 lb. brussels sprouts, trimmed and halved
- 1/2 medium red onion
- 2 tbsp. white miso paste
- 1 tbsp. Dijon mustard
- 2 tbsp. lemon juice
- 2 tbsp. rice vinegar
- 2 tbsp honey
- 1 tsp. toasted sesame oil
- 1 Tbsp. soy sauce or tamari
- 2 tbsp avocado oil or olive oil
- kosher salt and ground black pepper, to taste
- Cut off and discard the stem end of the sprout. Slice the sprouts in half lengthwise. Keep any leaves that fall off. These will crisp up nicely in the oven.
- Dice the red onion.
- Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, honey and lemon juice. Whisk to combine. Set aside.
- Preheat oven to 425F. Place large baking sheet oven to preheat.
- In a bowl, coat trimmed brussels and leaves with avocado oil and season with salt and pepper.
- Carefully, remove hot baking sheet from oven and place the brussels sprouts cut side down. There should be a sizzle to get the sear started.
- Roast for 15 – 20 minutes, untouched. Remove from oven and flip each sprout or give them a stir. Return to the oven and roast for an additional 5-10 minutes, until deep brown and tender.
- Heat avocado oil in a large skillet over medium heat. Once hot, add diced red onion. Stir frequently until brown, about 10 minutes.
- Reduce heat to low and add the lemon miso sauce to the onions. Stir to combine. Remove from heat once warm, about 2-3 minutes.
- Transfer warm sprouts to a serving bowl and drizzle with the lemon miso mixture. Reserve some of the sauce for dipping. Garnish with sesame seeds, serve and enjoy!