Miso Maple Roasted Brussels Sprouts are an easy vegan side dish for Thanksgiving or Christmas. This healthy recipe is a cinch to make. Just roast the sprouts on a sheet pan, drizzle with miso maple dressing, and you're done!
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Growing up, I don't recall ever having Brussels sprouts as part of our holiday spread. We never had them, but I knew the legend of the sprouts: they're weird and gross and kids don't like them.
Well. Who knew that Brussels Sprouts were so damn delicious?!
Lots of folks, apparently. Ever since we started massaging kale and serving whole heads of roasted cauliflower, cruciferous vegetables have been having their moment in the spotlight. And with good reason! So tasty! So healthy!
I'm a bit of a late bloomer in the b-sprouts department, but I'm hoping to make up for lost time with this super easy roasted Brussels sprouts recipe: Miso Maple Roasted Brussels Sprouts. Ohhhhhhhhhh yeah!!!
Picture this: Brussels sprouts getting all roasty toasty on a sheet pan in your oven, then tossed with a zesty miso maple dressing, and then sprinkled with pomegranate arils to be all fancy and festive and whatnot.
Shall we get into things? Let's go!
What goes into Miso Maple Roasted Brussels Sprouts?
- Brussels sprouts (did I even need to type that one out?!)
- Maple syrup!
- Miso paste
- Some sort of soy sauce. I prefer Bragg's Liquid Aminos because they're nice and light, but you can use whatevs.
- Apple cider vinegar. I used the funky kind with the "mother" included.
- Dijon mustard. To class this stuff up.
How do you make these Miso Maple Roasted Brussels Sprouts?
Step 1: Trim your sprouts. 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!
Step 2: Toss the sprouts with some olive oil and salt and pepper, and spread 'em out on a sheet pan for roasting.
You want to make sure the sprouts have a good amount of room. If you crowd them on the sheet pan they'll get anxiety. No, just kidding. Sprouts don't have feelings. OR DO THEY?!
They probably don't. But 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.
Step 3: While you're sprouts are roasting - which takes all of 15 - 20 minutes in a nice hot oven - you'll whisk together the dressing.
It's a simple matter of whisking together miso paste, maple syrup, oil, apple cider vinegar, soy sauce, and some dijon mustard. Sounds crazy, but just go with it.
Step 4: When you're sprouts come out of the oven, just put in a serving dish, toss with the dressing, and you're done.
REAL TALK: I added those pomegranate arils for photographic purposes only, but they turned out to be hella delicious and add a nice crunchy contrast. I strongly recommend you include them.
Pro tips / recipe notes:
- Is this recipe vegan? It's vegan AF, my friends.
- 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.
- Is this recipe gluten-free? You bet it is.
- Will these Brussels sprouts give me the toots? That's between you and the sprouts, my friend. But there's no shame in a little cruciferous-induced flatulence. No shame at all.
Hey Nutrition Lady, What's the deal with Brussels sprouts?
Glad you asked!
Brussels sprouts, or b-sprouts as I like to call them, are members of the Brassica family, which also includes broccoli, cauliflowers, and cabbage. So it's no mistake that they look like tiny cabbages!
Brussels sprouts are jam packed with important nutrients, and are particularly rich in vitamin K, which is vital for both cardiovascular and bone health. There's also a boat load of vitamin C, folate, manganese, and vitamin B6. Dietary fiber is your friend, and brussels sprouts aren't shy in the fiber department.
Those Brussels toots you might experience? They're due partially to the fiber, and partially due to sulforaphane, one of the many phytonutrients Brussels sprouts contain.
Brussels sprouts are best served lightly steamed or roasted in order to preserve their nutrients.
Other tasty side dishes you might enjoy:
Greek Yogurt Mashed Potatoes
Hasselback Butternut Squash
Stuffed Acorn Squash
Vegan Sweet Potato Casserole
Green Beans Gremolata
Miso Maple Roasted Brussels Sprouts
Ingredients
- 2 lbs Brussels sprouts trimmed and halved
- 3 tablespoon extra virgin olive oil
- salt and pepper
- 1 large pomegranate
For the dressing
- 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
Instructions
- Pre-heat your oven to 200°C / 400°F. Trim and halve your Brussels sprouts.
- On a large sheet pan, toss the Brussels sprouts with the olive oil and season with 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.
- 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.
- Serve warm or at room temperature.
Notes
- Nutrition values are an estimate only.
- Is it hard to make these Brussels sprouts? No! It's easy! These are easy roasted Brussels sprouts!
- 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.
Nutrition
This recipe was originally published December 7, 2018. It was edited and most recently updated on November 13, 2020.
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.