This recipe for spicy miso Brussels sprouts may be my new favorite Brussels sprouts recipe. They’re sweet, a little funky, and the perfect amount of spicy.
I made tacos the other night, and I wanted a side dish that brought a lot of flavor. I had Brussels sprouts in my fridge, and I immediately wanted to roast them, but I also wanted to bring in a more complex flavor. For me, I love sweet and spicy anything, but adding miso took it to another level. I’ve been developing a lot of miso glaze recipes, like this miso-glazed asparagus recipe that I developed for Exploring Vegan.
What you need for this spicy miso Brussels sprouts recipe:
The sauce is simple, and you need just a handful of ingredients, including:
- Butter: Use plant-based for vegan or dairy for vegetarian.
- Ancho chili powder: This chili powder is not the “chili powder blend” you may be used to seeing. Instead, these are dried and ground ancho chili peppers (aka poblano peppers). I used Morton & Bassett’s ancho chili powder which has a smoky, mild heat.
- Cayenne powder: Use as much or as little cayenne powder as you like. This is where the bulk of the spice will come from, so control the heat accordingly!
- Maple syrup: You know I love maple glazed anything, but use honey or brown sugar if you prefer.
- Miso paste: I use white miso paste but use red for a more intense flavor.
Typically, cooking miso paste at high heat will kill its probiotic qualities, and you’ll lose some of its intensity. Since this is used more for flavor and less for its health properties, I find adding the miso to the sauce off the heat, and then only a quick roast at the end retains the miso flavor. Though, of course, I can’t speak for how many of the probiotics are killed during this process! Regardless, you’ll love the sweet, smoky, spicy, funky flavor of the glaze.
How to make the sprouts:
Making it is a breeze, too. Simply roast the Brussels sprotus and shallots until the sprouts are lightly charred. This will take around 16–18 minutes. I put them cut side down on the baking sheet and put the sheet on the lowest level of the oven.
While they roast, make the sauce. In a small pot over medium heat, melt the butter. Once it’s bubbly, add the ancho chili powder, cayenne, and maple syrup. Cook for 1 minute until fragrant.
Take the pot off the heat and add the miso. Whisk until completely smooth. The sauce will emulsify and become very thick. It will look almost like a dark caramel sauce! Taste and adjust the seasonings to your preference.
From there, remove the sprouts from the oven and pour the sauce on top. Pop the baking sheet back in the oven and roast for 5 minutes more.
Finish by garnishing with cilantro and lime juice. It’s really, really perfect for a taco night side or on top of rice bowls with grilled chicken, crispy chickpeas, or seared steak.
Spicy Miso Brussels Sprouts
- Baking sheet
- Small pot
- 16 ounces Brussels sprouts, trimmed and halved
- 1 shallot, peeled and sliced into wedges
- 2 teaspoons neutral oil
- 3 tablespoons butter, plant-based or dairy
- 1 tablespoon ancho chili powder
- ½ teaspoon cayenne powder
- 1 tablespoon maple syrup, more or less to taste
- 2 teaspoons white miso paste
- Salt and pepper to taste
- ½ lime, juiced
- Minced cilantro, optional for garnish
Roast the Brussels sprouts:
- Preheat oven to 400ºF.
- Arrange the Brussels sprouts and shallot on a baking sheet and drizzle with the neutral oil. Season with salt and pepper and toss to coat. Arrange the sprouts so that they are cut side down. Transfer to the oven for 16–18 minutes. They should begin to char and deepen in color.
Prepare the miso glaze:
- Melt the butter in a small saucepan over medium heat. Once bubbly, add the ancho chili powder, cayenne powder, and maple syrup. Stir regularly for 1 minute until fragrant. Turn off the heat.
- Off the heat, stir in the miso paste. Continue stirring constantly until the miso melts into the sauce and it becomes thick and emulsified. Taste and adjust the seasonings to your preference.
Finish the Brussels sprouts:
- Remove the Brussels sprouts from the oven. Drizzle the miso sauce on top and toss to coat. Return to the oven for 5 minutes.
- Remove from the oven and transfer to a serving bowl. Add the lime juice and toss to coat. Garnish with cilantro and serve warm. Enjoy!