Brussels sprouts are definitely a polarizing food- people either love ‘em or hate ‘em. Personally, they weren’t my favorite vegetable growing up. This is probably because my mom never cooked them at home so my only experience was at restaurants where they were usually boiled to death and served with absolutely no seasoning. But, in recent years, the humble Brussels sprout has definitely had a huge growth in popularity. You can find them on any restaurant menu from casual to gourmet. Shaved, deep-fried, roasted, braised and of course everyone’s favorite- cooked with bacon. There’s something about the salty, smoky flavor of bacon that pairs really well with the slight bitterness of the sprouts.
Whether you’re a fan of Brussels sprouts or not, you can’t argue with the fact that these little morsels are nutritional powerhouses. They are packed with fiber and a wide variety of vitamins like Vitamin A and several B vitamins. They are an especially rich source of Vitamin C and Vitamin K- one cup provides 125% and 195% of your daily recommended amounts respectively. They also contain several important minerals like potassium, manganese, iron and calcium. Brussels sprouts, like other cruciferous vegetables, are also packed with several powerful antioxidants that have disease-fighting properties including protection from certain types of cancer.
I wanted to do something different with Brussels sprouts and pair them with an ingredient that would provide the savory, salty bite of bacon but without the fat. What I found was that miso paste worked perfectly. Miso paste is a Japanese fermented soybean paste that can be found in Asian markets or specialty grocery stores like Whole Foods. It comes in several different varieties including white, yellow and red.
My Miso Roasted Brussels Sprouts are the perfect side dish for your Thanksgiving table. These tasty little cabbages are coated with a salty sweet glaze and roasted in the oven until caramelized and tender. A final drizzle of sauce on the warm sprouts just before serving amplifies their flavor. It’s an umami flavor bomb!
Miso Roasted Brussels Sprouts
Makes 4 servings
1 pound Brussels sprouts
1 ½ tablespoons olive oil
2 ½ tablespoons white (shiro) miso paste
1 tablespoon maple syrup
1 tablespoon cider vinegar
1 teaspoon low sodium tamari or soy sauce
½ teaspoon Sriracha or other hot sauce (optional)
Preheat the oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
Mix the oil, miso paste, maple syrup, vinegar, tamari and Sriracha together in a large bowl. Remove about 1 tablespoon of the sauce and save it to toss with the Brussels sprouts later. Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to a baking sheet sprayed with olive oil cooking spray and spread them out in a single layer.
Roast Brussels sprouts in the oven until caramelized and tender, 20-25 minutes. Stir them once or twice during cooking. Remove the tray from the oven and drizzle the reserved sauce on top. Toss to combine. Serve warm.