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+ servings
5 from 1 vote

Miso Glazed Brussels Sprouts

Roasted brussels sprouts tossed with a garlicky, sweet and savory miso glaze. Crisp edges and a tender middle makes it the perfect side dish, snack, or an appetizer.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 29 mins
Servings: 4 people
Author: Shweta


  • 3 cups brussels sprouts; halved or quartered
  • 1 tablespoon olive oil

Miso Glaze

  • 2 tablespoon white miso paste
  • 2 tablespoon rice vinegar
  • 3 tablespoon maple syrup
  • 3 cloves garlic; minced
  • 2 tablespoon olive oil
  • sea salt; to taste


  • Preheat your oven to 450°F and line a baking tray with parchment paper.
  • Drizzle 1 tablespoon olive oil over your brussels sprouts in your baking sheet. Roast for 15-20 minutes, rotating once in between. Brussels sprouts should be golden brown and crispy on the edges.
  • While your sprouts are baking, prepare your miso glaze by whisking together your miso, rice vinegar, maple syrup, minced garlic, olive oil, and salt.
  • Remove the tray from the oven and pour half the glaze over the brussels sprouts and coat. Place back in the oven for an additional 5 minutes.
  • Remove from the oven and transfer them to a large mixing bowl or serving bowl. You can pour the remainder of the dressing on the brussels sprouts and toss to combine well OR save the remainder as a dipping option.
  • Best served warm with some spicy sauce of your choice on the side!


  • I used a 1 lb bag of brussel sprouts and halved, quartered, and sorted any bad ones which yielded about 3 cups.  
  • Left-over glaze can be used as dipping after they are cooked. 

Nutrition Info

Calories: 183kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 336mg | Potassium: 318mg | Fiber: 3g | Sugar: 11g | Vitamin A: 505IU | Vitamin C: 57mg | Calcium: 54mg | Iron: 1mg
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