nutritional information

Per 3/4-cup serving:

  • Calories: 74
  • Protein: 3 g
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 9 g
  • Cholesterol: 0 mg
  • Sodium: 93 mg
  • Fiber: 3 g
  • Sugar: 2 g
Vegan

Miso-roasted Brussels Sprouts

Serves 6

30 minutes or fewer

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

March 2010 p.58

you might also like

comments

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

Rachel Bressem - 2012-09-05 04:56:39

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.

Sarah L. - 2010-12-28 17:44:17

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

Tracie Chakraborty - 2010-05-12 19:54:46

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.

Krystal - 2011-01-10 20:12:33