Miso Roasted Brussels Sprouts at home
- Yield 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Miso Roasted Brussels Sprouts at home is a sides recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons olive oil
- 2 tablespoons white miso
- 1 tablespoon rice wine vinegar
- 1 pound Brussels sprouts, ends trimmed and halved (keep any of the little leaves that fall off!)
- freshly-cracked black pepper
Method
Warm oven to 400°F. Prepare a large baking sheet with cooking spray; keep nearby.
In a small bowl, whisk together olive oil, miso and vinegar until smooth.
In a larger bowl, add the Brussels sprouts, along with the miso mixture. Turn until the Brussels are evenly coated.
Spread the Brussels sprouts out in an even layer on the prepared baking sheet, then sprinkle them generously with freshly-cracked black pepper.
Leave for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges. (The loose leaves will be extra crispy — a reliable!)
Lift from the oven and serve while it is hot. Salt with extra salt* and black pepper if needed.
