Miso-roasted Brussels Sprouts Recipe | Vegetarian Times Skip to main content

Miso-roasted Brussels Sprouts

There’s no thawing involved in this easy, Asian-inspired vegetable roast. If you don’t have sriracha sauce in your pantry, season the miso coating with a few drops of your favorite hot sauce.



Ingredient Line: 
3 tsp. toasted sesame oil, divided
Ingredient Line: 
3 tsp. rice vinegar, divided
Ingredient Line: 
2 tsp. miso paste
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
½ tsp. sriracha chile sauce
Ingredient Line: 
1 16-oz. bag frozen Brussels sprouts
Ingredient Line: 
2 tsp. toasted sesame seeds


1. Preheat oven to 450°F. Whisk together 2 tsp. sesame oil, 2 tsp. rice vinegar, miso paste, garlic, and sriracha sauce in bowl. Add Brussels sprouts, and toss to coat.
2. Spread Brussels sprouts on baking sheet, and roast 20 minutes, or until coating looks dry, tossing every
10 minutes. Transfer to bowl, and stir in remaining 1 tsp. sesame oil and 1 tsp. rice vinegar and sesame seeds. Season with salt and pepper, if desired.

Nutrition Information: 

3 g
Total Fat: 
3 g
Saturated Fat: 
1 g
9 g
0 mg
93 mg
3 g
2 g
Serves 6

Comments on this Recipe

I love this recipe! I add additional garlic cloves and I use fresh brussel sprouts versus frozen...just a personal preference. And I too use red miso, cause it's what I have on hand.

What kind of miso do I use? There are a bunch of different types.

This is a *great* recipe. I've made it so many times now. I use red miso, but I don't know how much that matters.

Awesome recipe! I used "miso easy" original, which is easy to get in Hawaii.

I have been making this recipe for years, still love it. I decrease the oil to 1tsp, add extra garlic, and use fresh vs frozen brussels. It is also good as a raw salad - I "shred" the brussels using a food processor, mandolin, or finely cut with a knife, then double or triple the marinade, toss and serve - really good!