Easy and delicious roasted Brussel Sprouts with a savory-sweet miso glaze topped with reduced balsamic vinegar. It’s the perfect side to add to your holiday spread or weeknight meal.
There are few things better than roasted brussel sprouts when cooked well, and these are no exception! Perfectly balanced in flavor they’ll keep you coming back for seconds and thirds.
INGREDIENTS
- Brussel sprouts: choose firm, bright green and tightly closed sprouts.
- White miso paste: a mild salty and sweet balance of flavor. I use either white miso or chickpea miso. Both can be found in most grocery stores, or get it here (white miso) or here (chickpea miso).
- Apple Cider Vinegar (or rice vinegar) : adds a nice tang and acidity to the dish.
- Balsamic Glaze: I buy already reduced balsamic vinegar to save time and work. You could also make your own by heating balsamic vinegar in a sauce pan (the wider the pan the faster it will reduce) over medium-low heat. Stir occasionally until sauce has reduced by half.
Miso Roasted Brussel Sprouts with a Balsamic Glaze
Ingredients
- 2 pounds brussel sprouts
- 3 tbsp olive oil, divided
- ½ tsp salt
- 3 tbsp white miso paste
- 1½ tbsp apple cider vinegar or rice vinegar
- 2 tbsp balsamic glaze, I get store bought to save time
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Trim ends on brussel sprouts then cut in half.
- On a baking sheet, toss brussels with 2 tbsp olive oil and salt. Spread out in a single layer and roast in oven for 15-20 minutes.
- In the meantime, in a large bowl, mix miso paste, vinegar, and 1 tbsp olive oil until evenly combined.
- Once brussels have roasted toss in bowl with miso mix. Mix until everything is evenly coated. Spread back out on baking sheet in a single layer and bake for an additional 5 minutes.
- Remove from oven, and top with balsamic reduction before serving.