Roasted Brussels Sprouts With Honey and Miso

By Aaron Hutcherson

Updated Nov. 6, 2020

Roasted Brussels Sprouts With Honey and Miso
David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
45 minutes
Rating
4(2,878)
Comments
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Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons honey
  • 1tablespoon red miso paste
  • 1teaspoon kosher salt
  • 1pound brussels sprouts, trimmed and halved lengthwise
  • 1lime, halved
  • ¼cup chopped roasted almonds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

205 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 6 grams protein; 373 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.

  2. Step 2

    Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.

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Ratings

4 out of 5
2,878 user ratings
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Comments

Sarah

After reading comments, I decided to roast the sprouts with just olive oil, then take them out of the oven and toss them with miso & half the suggested amount of honey, no added salt. Turned out really well, and no burned sticky mess.

modifications

I substituted a head of cauliflower for the Brussels and used white miso. Served with red quinoa.!Simple, adaptable and delicious!

Rita

I made this to see if it would be good for Thanksgiving (and wanted another recipe using miso). It’s good, but personally I prefer more savory Brussels sprouts than sweet. It could be a good recipe for those who find sprouts to be too bitter. Perhaps the honey/miso would work on other veggies, like carrots or yams?

Ellie J

Doubled the recipe and added a block of thawed and squeezed tofu. Did thin out the sauce with a bit of water - probably 2-3 T. Used parchment paper and cooked at 375 for 24 minutes, stirring every 8 min. This made 2 sheet pans worth. Added shallots to one of the pans. That was our favorite! Topped with pecans because that’s what we had on hand. Tasty!

Brad

Any time I can get my 16 year old daughter to eat Brussels sprouts, I am delighted. She loved these, and I like them very much.

JulienneB

Made this for Christmas dinner with rack of lamb. It was a hit and no one guessed that the secret flavor-pop was miso!

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