As we head into the holidays, the focus obviously shifts to any and all dishes for entertaining. Side dishes and treats, mains and snacks. ‘Tis the season of all the eating! The Miso Roasted Brussels Sprouts are begging to be the star at your Thanksgiving or Christmas meal! Trust me, this is a veggie that can steal the show!
I enjoy creating the sweets and treats recipes, because let’s be real, the joy that healthy treats can bring is palpable. I’d like to wrap that feeling up with a pretty bow and give it as a gift. That said, when it comes to the holidays, my heart will forever remain with sides and veggies. I love a good, plant-based side dish. So much room for creativity in the vegetables. The mains are usually pretty traditional, those are generally on lock down. I just truly enjoy the challenge of creating exciting enough veggie dishes that will please the masses and especially those that won’t be the forgotten soldier at a table full of meaty mains and their carb-loaded friends. I literally have made it my mission when I feed people to make the vegetable(s) the first thing to disappear from the plate, rather than the last. This dish 100% is successful at doing exactly that.
Along with squash and hearty greens, Brussels sprouts are a mainstay in our kitchen this time of year. Generally I keep it simple, roasting them simply with a little olive oil or ghee, salt, pepper and maybe a little garlic powder. But Brussels are a magical little vegetable, you can really get creative with them. These Miso Roasted Brussels Sprouts feature a salty sweet glaze, with a little umami from the miso. I like my Brussels with a good dark caramelized char, to me that’s where all the flavor comes from, so I go to the far end of browning/caramelizing and the little bit of maple helps with that. But you brown those little babies as much as you’d like, of course. Everyone has their preference.
Note: miso is a soy-based food, so if you are soy intolerant this dish won’t work for you. I generally avoid soy products across the board, but as miso is fermented soy and I always buy organic and non-GMO. I don’t notice any symptoms or digestive issues, so it’s my one exception to the no soy rule! Be sure your miso paste is gluten-free, as miso can sometimes be fermented with grains like barley.
- 1 pound Brussels sprouts
- 2 tablespoons Organic Extra Virgin Olive Oil (melted coconut oil or ghee)
- 2 tablespoons red miso paste* (non-gmo, organic)
- 1 tablespoon rice wine vinegar
- 1 teaspoon coconut aminos (gluten-free low-sodium tamari or soy sauce will also work)
- 1 teaspoon maple syrup
- ½ teaspoon Sriracha, optional
- 1 clove garlic, finely minced
- pinch of red pepper flakes, optional
- Preheat oven to 400º F. Grease a rimmed baking sheet with about 1 teaspoon of the oil.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
- Mix the remaining oil, miso paste, vinegar, coconut aminos, maple syrup and Sriracha (if using) together in a large bowl. Remove about 1-2 tablespoons 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 the prepped baking sheet and spread them out in a single layer.
- Bake 20-25 minutes, until caramelized and tender. Tossing once or twice while they cook. Add the minced garlic when there is abut 5 minutes of cook time remaining. Sprinkle evenly over the Brussels.
- Remove from the oven and drizzle the remaining sauce over top. Toss well to combine. Sprinkle with a little red pepper flakes, for more heat, if you'd like. Serve warm.