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 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!
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
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Preheat the oven to 400F and line a large rimmed baking sheet (or 2 as needed) with parchment paper. Set aside.
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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
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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
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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:
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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
https://www.youtube.com/shorts/4tF_OFdpA8ARecipe 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.