Roasted Miso Brussels Sprouts Recipe


Brussels sprouts get such a bad rap. Yes, if you’ve only eaten them boiled beyond the point of humiliation, they’re pretty gross. For this recipe, roast the cruciferous bad boys, let them roll around in the vegan miso glaze and you end up with highly addictive carmelized Brussels sprouts veggie crack. It took me two attempts to film this recipe because the first time, I lost my mind and ate the whole tray before I had a chance to finish filming….oops!

Need more veg-friendly ideas for your Thanksgiving spread? This recipe is part of a delicious collaboration featuring recipes for Pumpkin Gnocchi by BuonaPappa, Tofu Wrapped in Grilled Eggplant by EatNowCryLater, Mini Salted Caramel Cheesecakes from SimplyBakings and Apple Cider Cream Pie from Haniela’s. Check out the full playlist here. The recipes are not all vegan, but I was super happy that my omnivore friends went Turkey-free for this holiday. Please show their videos some love and encourage them to share more plant-based recipes!


Roasted Miso Brussels Sprouts Recipe
Prep time
Cook time
Total time
Brussels Sprouts may become your new favorite vegetable after trying them roasted to perfection with this highly addictive miso glaze.
Serves: 4-6 servings
  • 1 pound Brussels sprouts
  • 3T white miso
  • 2T mirin
  • 1T rice vinegar
  • 2T ginger syrup (or use the sweetener of your choice + 1tsp fresh grated ginger)
  • 2T sesame oil
  • 1 generous pinch sea salt
  1. Preheat oven to 400F degrees.
  2. Wash the Brussels sprouts and remove any tired looking outer leaves.
  3. Trim off the stem,then cut the sprouts in half lengthwise.
  4. Spread onto a lined baking sheet and drizzle with sesame oil.
  5. Add a generous pinch of sea salt. Toss to coat.
  6. Spread in an even layer and bake for 5 minutes, or until the color turns one shade brighter green. The miso sauce will make the sprouts caramelize fairly quickly, so you want to give them a little head start on cooking.
  7. Mix miso, mirin, rice vinegar, and ginger syrup in a small bowl.
  8. Remove sprouts from the oven and toss with miso glaze.
  9. Spread in an even layer on the baking sheet.
  10. Return to the oven and bake for 15-20 minutes, stirring every 5 minutes.
  11. The sprouts are done when they are fork tender and well caramelized.

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  1. These sound fantastic. I was planning to make roasted brussels sprouts tonight and your recipe will make them so much better!

    • Aloha Andrea! I love this time of year when I can find the sprouts still on the stalk in stores 🙂 Let me know how you like the recipe

  2. Can’t wait to make your brussel sprouts. I bought the ones at Trader Joes on the stem and they are so good. I did roast them with a little oil, and Penzy’s Fox Point. Bob even liked them. <3

  3. I love brussel sprouts and used to make them with butter and fresh dill but,
    now I like this recipe– with some brown rice it is a complete meal and even is great for lunch the next day

  4. This is such a great twist on Brussels! I always like to get them crispy and salty. I think that’s just to make them edible. But using Miso is so unique. Besides, I’ve been trying to find more ways to use it! Thank you!

  5. I eat Brussel sprouts several times a week and I’m excited to give this recipe a try!

  6. What did you line the tray with? I used parchment paper and ended up w/soggy bs instead of caramelized (too much liquid). I took off the parchment and put them back in to bake for another 10 minutes and that time the bs caramelized. VERY tasty. I ordered the ginger syrup for next time. Used maple syrup and fresh ginger this time.

    • Hi Rose- Whew, I’m glad you were able to save the soggy sprouts! I used Silpat but foil would work too. I’m adding those notes to the recipe now, thank you!

  7. I just made these as a test run because I plan to bring them to Christmas. They are amazing and so easy. I think I am going to try this glaze on carrots too. Thank you for the great inspiration.

    • Aloha dj! I bet the glaze will be awesome on carrots.Miso puts the Mmmmm in everything 🙂 Please take a pic and tag me in it if they make it onto your Christmas table. Merry Christmas!

  8. Nice recipe but away too salty. Cut miso glaze in half portion will be much better for taste and health.

    • Sorry if you found the recipe to be too salty. I use a mellow white miso that has very low sodium. It is always a good tip to taste the miso before adding to a recipe and make necessary adjustments based on your preferences.

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