Roasted Brussels Sprouts With Honey and Miso

By Aaron Hutcherson

Updated November 5, 2020

  • David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
45 minutes
Rating
4(2,922)
Comments
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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.

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Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons honey

  • 1 tablespoon red miso paste

  • 1 teaspoon kosher salt

  • 1 pound brussels sprouts, trimmed and halved lengthwise

  • 1 lime, halved

  • ¼ cup chopped roasted almonds

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 205 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 6 grams fiber; 373 milligrams sodium; 6 grams protein; 12 grams sugar

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.

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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.

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Ratings

4 out of 5
2,922 user ratings
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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?

suzy-q

i made a half portion and halved the honey for that, using around 3/4 tablespoon. also only used 1/4 teaspoon of salt (again halving the salt). miso has plenty of salt. will definitely make again.

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! :(

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