Miso Brussels Sprouts

These Miso Brussels Sprouts is crispy roasted Brussels sprouts made in the oven or air fryer with an Asian twist! Made with a Miso and maple glaze, this healthy side dish is full of flavor and so easy to make for easy weeknight dinners or holidays! Naturally gluten-free, vegan, low carb and keto-friendly!

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Updated November 2021

Easy Roasted Miso Brussels Sprouts

Looking for an easy side dish for fall? These Miso Brussels Sprouts are super simple to make you can’t beat the crispy edges and delicious nutty flavors in Brussels sprouts. The Brussels sprouts get seasoned with a little bit of salt, black pepper and are roasted in the oven until tender with light caramelized edges.

They make the perfect easy side dish for Thanksgiving, the holidays or any weeknight meal. You can pair them with your favorite protein and they are naturally low carb, low in calories and high in nutrients. Also known as superfood veggies Brussels sprouts fit perfectly if you are following a gluten free, keto or vegan diet.

And the best part about these cruciferous veggies? They  work great as a make ahead recipe. Just wash and trim the sprouts ahead of time before the big Turkey day or on your Sunday meal prep and then just cook them up when you’re ready to serve them.

Ingredients you need

• Brussels Sprouts: you’ll need 1.5 lbs of Brussels.
• Avocado oil: or olive oil.
• Salt: You can use fine sea salt or kosher salt. Season generously to taste.
• Black pepper: We like to use freshly ground black pepper for the best flavor.
• Garlic Powder: for depth of flavor.

For the Miso Glaze

• Miso: We like Organic white miso paste (we like Hikari) , use chickpea miso for a soy-free option — Miso Master is a great brand
• Coconut vinegar: Can sub with rice vinegar
• Coconut aminos: Or sub with gluten-free tamari or low-sodium soy sauce if not gluten-free
• Maple syrup or preferred sticky sweetener (Lakanto SF maple syrup for low carb / keto)
• Toasted sesame oil: Adds hint of a nutty flavor.
• Red pepper chili flakes: Optional to taste for a kick of heat.
• Fine grain sea salt

How to trim Brussels Sprouts

When preparing these mini cabbages for roasting, we like to:

• Cut off bottom and trim: Cut off the bottom stem and then remove and discard any outer layers that are discolored. I usually keep the leaves that look nice and roast them along with the rest of the sprouts to get caramelized and crispy.
• Slice into halves or quarters: Depending on the size, I slice the Brussels sprouts in halve, or even quarter them into uniform pieces

How to make Miso Brussels Sprouts

1. Preheat oven: Preheat your oven to 450°. Line a large sheet pan (or 2 as needed) with parchment paper for easier clean up and set aside.
2. Prepare the Brussels Sprouts: Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Slice in half lengthwise.
3. Season: Place the Brussels sprouts on the baking sheet (or a large mixing bowl) and drizzle with oil and season with salt, black pepper and garlic powder. Gently toss until combined.
4. Spread on baking sheet: Arrange the Brussels sprouts in an even layer flat sides down (being careful not to overlap – working in batches as needed) on the prepared baking sheet.
5. Roast: Bake for 15 minutes until lightly charred, then rotate and shake the pan or flip each sprout to the other side. Return to oven and continue roasting until perfectly crispy on the outside, and tender on the inside (about 8-12 more minutes ), keeping an eye out for any that get too charred.
6. Season to taste and serve: Season or sprinkle with additional sea salt, if desired, and serve immediately.
7. Make the sauce: While the Brussels are cooking, whisk together the ingredients for the sauce in a bowl. Taste and adjust flavor as needed. It should be equal parts tangy, salty, and sweet.
8. Garnish and serve: Once the sprouts are done, transfer to a bowl or serving platter and garnish with fresh herbs and sesame seeds. Spoon some sauce over the Brussels sprouts and serve some on the side for dipping.

Air Fryer Method

Making air fryer Brussels sprouts is no different than cooking them in the oven. Simply prepare the Brussels sprouts, season and:

Tips for Success

• Trim the ends: Cut off the bottom stem and then remove and discard any outer layers that are discolored. Slice the Brussels sprouts in halve, or even quarter them into uniform pieces to ensure they all cook evenly.
• Don’t Crowd the Air Fryer: Make sure you’re not putting too many Brussels sprouts in your air fryer basket at once. It’s better to work in batches. If the squash is too crowded, it won’t get as crispy.
• Preheat if Needed: Some air fryers don’t require preheating, but if yours does, don’t skip that step. The air fryer should be at 390°F.
• Shake Basket Halfway Through: Shake the basket or use tongs to flip your sprouts halfway through the cooking process. This ensures crispiness all around!

Variations

• Crispy Brussels Sprouts With Parmesan. Sprinkle vegan (or regular if not dairy-free) Parmesan cheese over the Brussels sprouts.
• Balsamic Vinegar: Drizzle the Brussels with basalmic vinegar and cook for another 5 minutes then top with roasted pecans.
• Garlic: Add minced bacon over the Brussels and roast as directed.
• Bacon: Cut some vegan bacon into 1/2-inch pieces, and sprinkle around the Brussels while they are roasting.

Serving suggestions

Roasted Brussels Sprouts go so well with any protein or your favorite roasted vegetables. We love pairing these tender sprouts with one of the following sides!

• Salad: Our Thanksgiving Salad is a great dish to serve with this Brussels sprouts. It’s tossed in a tangy Dijon vinaigrette that really ties it all together.
• Soup: This Easy Pumpkin Soup is a must-make! It pairs perfectly with air fried sprouts to give you an ultra flavorful and nutritious vegan dinner.
• Protein: If you’re not vegan or vegetarian, we highly recommend serving this easy side dish with a hearty chicken recipe like this Easy Grilled Chicken or Air Fryer Turkey Breast. Such a healthy and satisfying meal!

How to Store

Store leftover Brussels sprouts in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.

Can you freeze Brussels Sprouts?

Yes, the great thing about making roasted veggies is that you can make them ahead of time and freeze them for meal prep.

How to freeze

Place the cooked Brussels on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.

How to Reheat

When ready to reheat, place the frozen Brussels sprouts in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.

More easy vegetable side dishes you will love:

Roasted Frozen Broccoli

Roasted Spaghetti Squash

Air Fryer Butternut Squash

Crispy Air Fryer Brussels Sprouts

Roasted Brussels Sprouts

5 from 16 votes

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Miso Brussels Sprouts

Prep Time

8 mins

Cook Time

20 mins

Total Time

28 mins

 

These Miso Brussels Sprouts is crispy roasted Brussels sprouts made in the oven or air fryer with an Asian twist! Made with miso and a maple sesame glaze, this healthy side dish is full of flavor and so easy to make for easy weeknight dinners or holidays! Naturally gluten-free, vegan, low carb and keto-friendly!

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts, keto, low carb, oven, roasted, roasted vegetables, spinach smoothie vegan, thanskgiving side dish, vegetarian

Servings: 4 servings

Calories: 72 kcal

Author: Kelly

Ingredients

• 1 ½ lb Brussels sprouts , washed and dried
• 1 tablespoon avocado oil or olive oil
• 1/4 teaspoon fine grain sea salt OR kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder

For the sauce:

• 2 Tbsp organic white miso paste (we like Hikari) , use chickpea miso for a soy-free option — Miso Master is a great brand
• 1 1/2 Tbsp coconut vinegar or sub rice vinegar
• 1 Tbsp coconut aminos , can sub with gluten-free tamari or low-sodium soy sauce if not gluten-free
• 2 tsp maple syrup or preferred sticky sweetener (Lakanto SF maple syrup for low carb / keto)
• 1/2 teaspoon toasted sesame oil
• ¼ teaspoon red pepper chili flakes optional
• ⅛ teaspoon fine grain sea salt

Garnish:

• Chopped fresh parsley or cilantro and sesame seeds

Instructions

Oven Instructions

1. Preheat the oven to 400F and line a large rimmed baking sheet (or 2 as needed) with parchment paper. Set aside.

2. Meanwhile, trim off the brown ends of the Brussel sprouts and remove any yellow outer leaves.

   Place the Brussels sprouts on the baking sheet (or a large mixing bowl) and drizzle with oil and season with salt, black pepper and garlic powder. Gently toss until combined

   

3. Arrange the Brussels sprouts in an even layer on the baking sheet, flat sides down (being careful not to overlap - working in batches as needed) on the prepared baking sheet. 

   Bake for 15 minutes until lightly charred, then rotate and shake the pan or flip each sprout to the other side. Return to oven and continue roasting until perfectly crispy on the outside, and tender on the inside (about 8-12 more minutes ), keeping an eye out for any that get too charred.

   

Air Fryer Instructions

1. If your air fryer requires preheating, preheat to 400F.

   Place the Brussels sprouts in a large mixing bowl and drizzle with oil and season with salt, black pepper and garlic powder. Toss until well combined.

   Working in batches, add the Brussels sprouts to the air fryer basket spreading them in a single layer.

   Cook for 6 minutes, then open the air fryer basket and shake the basket or toss the squash. Air fry again for another 5-6 minutes or more until the sprouts are tender, with some char on the edges.

   

Make the sauce and serve:

1. While the Brussels are cooking, whisk together the ingredients for the sauce in a bowl. Taste and adjust flavor as needed. It should be equal parts tangy, salty, and sweet.

   Once the brussels sprouts are done, transfer to a bowl or serving platter and garnish with fresh herbs and sesame seeds.

   Spoon some sauce over the Brussels sprouts and serve some on the side for dipping.

   

Recipe Video

Recipe Notes

How to Store

Store leftover Brussels sprouts in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.

How to freeze

Place the cooked Brussels on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.

How to Reheat

When ready to reheat, place the frozen Brussels sprouts in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.

Nutrition Facts

Miso Brussels Sprouts

Amount Per Serving (1 serving)

Calories 72 Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 10g3%

Fiber 4g16%

Sugar 2g2%

Protein 3g6%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.