My Miso Maple Roasted Brussels Sprouts are crisp, savory, and sweet all at once. Roasted until caramelized around the edges, then tossed in a sweet, umami-rich miso maple dressing, then finished with juicy pomegranate arils, they're an easy vegan side dish that feels festive enough for the holiday table but simple enough for any dinner.
Brussels, but better
Picture this: Brussels sprouts getting all roasty toasty on a sheet pan in your oven, then tossed with a sweet and savory miso maple dressing. I mean, hello. There are Brussels and then there are Brussels.
In my opinion, these B-Sprouts are easy enough to whip together a weeknight just because you've got a hankering for them. But if you want to be all fancy and festive and whatnot, a little sprinkle of pomegranate arils elevates this whole thing to a holiday side dish I'd be proud to serve.
And if you're looking for some other side dishes to keep your roasted Brussels company, by all means check out our full archive of vegetarian side dishes, but might I suggest this Healthy Vegan Sweet Potato Casserole as part of an all-star line-up?
Tips and tricks for Miso Maple Roasted Brussels Sprouts
Get the trimming out of the way. The single most time-consuming part of making these healthy roasted Brussels Sprouts is trimming and halving the sprouts. I think that took me a whole 10 minutes. Phew!
Spread 'em out on a sheet pan for roasting. You want to make sure the sprouts have a good amount of room. If you cram too many on one pan they'll end up steaming instead of roasting and getting all crispy and delicious, and crispy and delicious is what we're going for.
Whisk while you wait. It's a simple matter of whisking together miso paste, maple syrup, oil, apple cider vinegar, soy sauce, and some dijon mustard.
When you're sprouts come out of the oven, just put in a serving dish, toss with the dressing, and you're done.
Crispy Roasted Brussels Sprouts with Miso Maple Dressing
Ingredients
- 2 lbs Brussels sprouts trimmed and halved
- 3 tablespoon extra virgin olive oil
- salt and pepper
- 1 large pomegranate
- 2 tablespoon light miso paste
- 2 Tbsp light soy sauce I use Braggs liquid aminos
- 2 tablespoon maple syrup
- 3 tablespoon extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 teaspoon smooth Dijon mustard
Method
- Pre-heat your oven to 200°C / 400°F. Trim and halve your Brussels sprouts.2 lbs Brussels sprouts
- On a large sheet pan, toss the Brussels sprouts with the olive oil and season with salt and pepper.3 tablespoon extra virgin olive oil, salt and pepper
- Arrange the sprouts cut side down on the tray, and place into the oven to roast for 15-20 minutes, until golden brown and crisp on the outside.
- While the sprouts are roasting, make your dressing. Whisk together miso paste, maple syrup, soy sauce, apple cider vinegar, olive oil, and Dijon mustard until smooth. Taste, and adjust seasonings if necessary.2 tablespoon light miso paste, 2 tablespoon light soy sauce, 2 tablespoon maple syrup, 3 tablespoon extra virgin olive oil, 3 tablespoon apple cider vinegar, 1 teaspoon smooth Dijon mustard
- Remove the sprouts from the oven, and side them into a serving dish. Toss with about half of the dressing, and then scatter pomegranate arils over top.1 large pomegranate
- Serve warm or at room temperature.
Nutrition
Notes
- Nutrition values are an estimate only.
- Can I make these Brussels sprouts in advance? Yup! You can roast, set aside, and then re-heat and add the dressing at the last minute.
- For gluten-free Brussels sprouts, be sure to use gluten-free soy sauce, Tamari, or liquid aminos.
Bennett Cook says
Made these again last night with some brussels that I cooked in the air fryer. Our kitchen is being remodeled so I didn't have everything on hand to fully make the sauce, but the components I DID have were incredible!
Gail Hunt says
We've made this twice in the last month - sooo good! The miso makes it.
Katie Trant says
So glad you've enjoyed this recipe as much as I do, Gail!
Kimberly Adkison says
Hands down the best Brussels sprout recipe I ever had! Will be a frequent winter dish at my table. Thanks Katie.
Tessa says
Love this recipe. I loved the others, but this is best.
Sustainable Cooks - Sarah says
Gaaaaaah I love miso so much and sprouts, so finding a way to combine the two is pure delicious genius! Thanks for such a wonderful recipe!
Katie Trant says
Miso is always a good idea! So much umami goodness up in there.
Heather says
I beg to differ! Brussels sprouts were always part of the Christmas fare when you were growing up. You probably just chose to ignore them????. But they weren’t fancy maple glazed Brussels sprouts which may just be what’s on the table this years.. They sound delicious.
Katie Trant says
I have zero memory of Brussels sprouts being part of our holiday spread. Zero!
kellie@foodtoglow says
Looking good, Miss K! I also wasn't introduced to B-Sprouts until later in life (I'm from Florida so perhaps I can be excused) but as a liker of all the gorgeous bitter green veg, I love Brussels sprouts. I even make a sweet and sour one with crispy rice and pomegranate arils! Love the simplicity of the this super side. Gorgeous styling too x
Katie Trant says
Ooooh, sweet and sour sounds lovely! My aunt does a version with apricot jam and lime juice, which is also fantastic.