Roasted Brussels Sprouts With Honey and Miso

By Aaron Hutcherson

Updated Nov. 5, 2020

Roasted Brussels Sprouts With Honey and Miso
David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
45 minutes
Rating
4(2,908)
Comments
Read comments

Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons honey
  • 1tablespoon red miso paste
  • 1teaspoon kosher salt
  • 1pound brussels sprouts, trimmed and halved lengthwise
  • 1lime, halved
  • ¼cup chopped roasted almonds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

205 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 6 grams protein; 373 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.

  2. Step 2

    Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,908 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Sarah

After reading comments, I decided to roast the sprouts with just olive oil, then take them out of the oven and toss them with miso & half the suggested amount of honey, no added salt. Turned out really well, and no burned sticky mess.

modifications

I substituted a head of cauliflower for the Brussels and used white miso. Served with red quinoa.!Simple, adaptable and delicious!

Rita

I made this to see if it would be good for Thanksgiving (and wanted another recipe using miso). It’s good, but personally I prefer more savory Brussels sprouts than sweet. It could be a good recipe for those who find sprouts to be too bitter. Perhaps the honey/miso would work on other veggies, like carrots or yams?

Melody

Cooked the sprouts stovetop in a covered cast iron pan. For only 10 minutes at med high heat. I stirred about midway and let other sides toast. Took advice of others and only roasted them with oil and salt. after removing them from the pan and while still hot, I added the miso and honey -about 1/2 of recipe suggestions. Tasted good and better when I remembered to add the lime. My miso was already a bit sweet and I also think I prefer the savory recipes, but it was good.

Liz V.

The time and temperature on this is insane. Roast at a lower temp for less time if you don't want them burnt to a crisp! :(

Mary

Add grated fresh ginger and read the comments before cooking. Lower temp. 375 for 15 mins then 400 for 10.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.