Miso-Butter Roasted Brussels Sprouts with Sesame Seeds
If you're looking for a side dish that elevates your meal with minimal effort, these miso-butter roasted Brussels sprouts are a delightful option. The combination of miso and butter creates a rich, umami flavor that perfectly complements the natural sweetness of the sprouts. Plus, the sprinkle of sesame seeds adds a nutty crunch, making this dish not only delicious but visually appealing as well. These roasted Brussels sprouts are a must-try for any occasion.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons unsalted butter, melted
- 2 tablespoons white miso paste
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- 2 tablespoons sesame seeds, toasted
- Chopped green onions for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Miso-Butter Mixture: In a bowl, combine melted butter, miso paste, olive oil, and honey or maple syrup. Mix until smooth and well combined.
- Toss the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with the miso-butter mixture until they are evenly coated. Season with salt and pepper to taste.
- Roast the Brussels Sprouts: Spread the coated Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
- Finish and Serve: Once roasted, remove from the oven and sprinkle with toasted sesame seeds and chopped green onions if desired. Serve hot as a delicious side dish.
Cook’s tips
- Make sure the Brussels sprouts are dry before tossing to ensure they crisp up nicely.
- Don't overcrowd the baking sheet; leave space between sprouts for even roasting.
- Toast the sesame seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.
- For extra caramelization, flip the sprouts halfway through roasting.
- Use a large bowl to toss the sprouts so they get evenly coated.
Substitutions
- Use soy sauce or tamari instead of miso for a similar umami kick (adjust salt accordingly).
- Replace honey with maple syrup or agave for a vegan option.
- Use coconut oil or ghee instead of butter for a dairy-free version.
- If you don't have sesame seeds, try crushed peanuts or pumpkin seeds for crunch.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to restore crispiness, or in a skillet over medium heat.
Frequently asked questions
Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry first. Reduce roasting time slightly as frozen sprouts may cook faster.
Can I prepare this dish ahead of time?
You can toss the sprouts with the miso-butter mixture up to a day in advance, but roast just before serving for best texture.
What if I don't have white miso paste?
You can use red miso for a deeper flavor, but reduce the amount slightly as it's saltier. Alternatively, use a blend of soy sauce and a bit of butter.
How do I get extra crispy sprouts?
Ensure they are cut in half and placed cut-side down on the baking sheet, and use a high oven temperature (400°F) without overcrowding.
