Maple Miso Roasted Brussels Sprouts
A savory blend of maple syrup, white miso and grainy dijon mustard is tossed with brussels sprouts and then roasted to crispy perfection.
Fall is for roasting vegetables, and more importantly, tossing them with maple syrup. It's just what you do. Then you add in the sharpness of dijon mustard and the umami of white miso and you get a seriously savory side dish that you may just eat off the baking sheet before it ever hits a plate.
WHAT IS MISO?
Miso is made from fermented soybeans, salt and a mixture called koji, which is from barely, rice or soybeans. It gives umami flavor to everything from soups, baked goods and recipes like this, roasted vegetables. I used it in this dish to give the Brussels sprouts an extra kick of flavor thats the perfect balance of sweet, salty and savory.
Miso is naturally salty, so it's best not to salt the sprouts before roasting, in case they become over salted.
WHAT TO SERVE WITH MISO MAPLE BRUSSELS SPROUTS?
In this recipe, I served the maple miso Brussels sprouts with 1 lb of roasted butternut squash, pureed with 1 TBS nutritional yeast and about 1/3 C unsweetened almond milk. I added salt and pepper to taste, then tossed in sauteed shallots and garlic for extra flavor. I then topped it with pumpkin seeds for added texture, but that's totally optional.
You can serve these Brussels sprouts as a side dish, or like this with mashed potatoes/sweet potatoes/cauliflower or butternut squash, on a salad, or tossed with pasta and other roasted veggies for a delicious fall pasta. No matter what, I really think you'll love these.
I hope you love these little roasted sprouts as much as we do!
Miso Maple Roasted Brussels Sprouts
- 1 TBS olive oil
- 1 TBS white miso*
- 1.5 TBS maple syrup
- 2 tsp grainy dijon mustard
- 1 lb Brussels sprouts, ends removed and halved
- salt to taste if needed
- Preheat the oven to 400 and line a baking sheet with tin foil.
- In a bowl, combine all ingredients and stir well to combine, then lay the sprouts out on the pan on an even layer, flat side down. Bake for 20-25 minutes, or until the bottoms have browned and the top layers of sprouts have started to get crispy. Season with salt if needed, although miso is salty on it's own so you probably won't need it.
- Serve this as a side, tossed with pasta or on top of mashed sweet potatoes/cauliflower/potatoes/butternut squash or whatever your heart desires.