Looking for a new twist on Brussels sprouts? Try this simple Creamy Miso Brussels Sprouts recipe. Tender roasted sprouts are coated in a umami sauce. Bold flavor in just 35 minutes!
This Creamy Miso Brussels Sprouts recipe is sooo good. Seriously. I could not stop eating them!
It combines tender roasted Brussels sprouts with a savory miso-based sauce that’s rich and creamy but not heavy. The result is a dish that’s packed with umami—the kind of deep, savory flavor.
I’ve made this recipe countless times, and what I love most about it is how straightforward it is.
You roast the Brussels sprouts first, then coat them in a deliciously creamy miso sauce and roast until it's bubbling and tender.
It’s easy to make, and every ingredient brings something essential to the dish. I was inspired after making my Creamy Miso Mushrooms for the zillionth time and had some Brussels sprouts to use up. The flavors came together perfectly.
The taste is a balance of umami from the miso, rounded off with a touch of creaminess.
It’s savory, slightly sweet, and has that comforting richness that you can only get from roasting vegetables and finishing them with a good sauce.
We serve these sprouts up for Thanksgiving or Christmas alongside Nut Roast or Stuffed Butternut Squash, along with Parmentier Potatoes with Rosemary and Garlic, Braised Red Cabbage and Honey Roasted Parsnips! Don't forget the Figgy Pudding!
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Why You'll Love This Recipe
- Umami Powerhouse: The miso paste adds a deep, savory flavor that elevates the Brussels sprouts to something special.
- Quick and Easy: This recipe is simple to prepare and takes just 35 minutes from start to finish, with minimal effort.
- Versatile Side Dish: Whether you’re serving it alongside a roast or as part of a vegetarian spread, this dish complements a wide range of mains.
- Few Ingredients: You likely already have most of these pantry staples, making it convenient for busy nights.
- Creamy, Yet Light: The sauce is indulgent but not too heavy, with just the right amount of richness.
What is Miso Paste?
Miso paste is a traditional Japanese ingredient made from fermented soybeans, often combined with rice or barley.
The fermentation process gives it a deep, savory flavor, known as umami.
There are different types of miso, ranging from white miso (milder and slightly sweet) to brown or red miso (stronger and more robust in flavor).
Miso is used in soups, marinades, dressings, and sauces, adding a rich, salty, and slightly tangy taste to dishes. It's also packed with probiotics, making it both a flavorful and healthful addition to meals.
Try it in Roasted Miso Cauliflower, Ginger Miso Cauliflower Steaks, Creamy Miso Mushrooms or these Miso Recipes.
Ingredients
- Brussels Sprouts: The star of the show! Roasting brings out their natural sweetness and adds a caramelized crunch. You can use frozen Brussels sprouts in a pinch, though fresh is best. Roasted Frozen Brussels Sprouts.
- Olive Oil: Helps to roast the sprouts to perfection. You could substitute with another high-heat oil like avocado oil or even melted butter for extra richness.
- Miso Paste: The key to that umami punch. Both white and brown miso work well here, with white miso offering a milder flavor and brown miso being more robust.
- Garlic: Adds depth and a bit of sharpness. If you’re out of fresh garlic, a pinch of garlic powder will work too.
- Soy Sauce: Enhances the umami and adds saltiness. Tamari or coconut aminos make good substitutes if you need a gluten-free option.
- Onion: Sliced onions add sweetness and texture. Shallots would be a more delicate alternative, or you could skip them entirely if preferred.
- Heavy Cream/Double Cream: Provides the creamy base for the sauce. You can substitute with half-and-half for a lighter option, or even coconut milk for a dairy-free version.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Trim the Brussels sprouts and cut larger ones in half, then toss them in the oil.
Add them to a baking dish and roast for 15 minutes.
Meanwhile, in a bowl, whisk the miso, water, garlic and soy sauce (save the cream to use at the end), stirring to combine well, then mix in the onion.
Pour the mixture over the brussels sprouts in the baking tray and gently stir to coat.
Return the tray to the oven and cook for a further 20 minutes, stirring occasionally, or until the Brussels sprouts and onions are cooked and soft.
Add the cream to the baking tray and stir. Place back in the oven for a minute to heat.
Serve and enjoy!
Variations
Spicy Miso Brussels Sprouts: Add a teaspoon of chili flakes or a squirt of sriracha to the miso mixture for a kick of heat.
Lemon-Garlic Brussels Sprouts: Replace the miso with lemon juice and zest for a bright, tangy version.
Miso Maple Glazed: Add a tablespoon of maple syrup to the sauce to give a sweet and savory flavor combination.
Sesame oil: Drizzle over the finished dish for a nutty flavor.
Ginger: Grate some fresh ginger into the miso sauce for extra warmth.
Honey: Add a tablespoon of honey for a sweet, sticky glaze.
Serving Suggestions
- Serve as a side dish. Try it with Roasted Aubergine with Honey Garlic Sauce or Sticky Tofu.
- Toss with pasta or noodles for a comforting main dish. Try Brussels Sprout Pasta.
- Add to a grain bowl with quinoa, rice, or farro, topped with avocado and a drizzle of soy sauce.
- Enjoy it as an alternative side dish for Thanksgiving or Christmas dinner!
Storage
Store: Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop to maintain their crispy edges.
Make ahead: This dish can easily be prepped ahead of time. Roast the Brussels sprouts and prepare the miso mixture in advance, then store them separately in the fridge. When you’re ready to serve, combine everything and heat it up in the oven with the cream.
Top tips
- Be sure to trim the Brussels sprouts before roasting to remove any tough or browned outer leaves.
- Stir the Brussels sprouts halfway through roasting to ensure they cook evenly.
- Don’t add the cream until the very end, as heating it for too long may cause it to separate.
- Adjust the amount of miso based on your taste—start with less if you're unsure, as it can be quite salty.
FAQs
Both white and brown miso work, but white miso is milder if you want a less intense flavor.
Brussels Sprouts Recipes
Try these other tasty Brussels sprouts recipes too!
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📖 Recipe
Creamy Miso Brussels Sprouts
Equipment
- Bowl
- Baking dish
Ingredients
- 1 pound Brussels sprouts 450g
- 2 tablespoons olive oil
- 2 tablespoons miso paste white or brown miso
- 2 tablespoons water
- 1 garlic clove minced
- 2 teaspoons soy sauce
- ½ onion sliced
- 3 tablespoons heavy cream double cream
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the Brussels sprouts and cut larger ones in half, then toss them in the oil. Add them to a baking dish and roast for 15 minutes.
- Meanwhile, in a bowl, whisk the miso, water, garlic and soy sauce (save the cream to use at the end), stirring to combine well, then mix in the onion.
- Pour the mixture over the brussels sprouts in the baking tray and gently stir to coat. Return the tray to the oven and cook for a further 20 minutes, stirring occasionally, or until the Brussels sprouts and onions are cooked and soft. Add the cream to the baking tray and stir. Place back in the oven for a minute to heat.
Notes
- Be sure to trim the Brussels sprouts before roasting to remove any tough or browned outer leaves.
- Stir the Brussels sprouts halfway through roasting to ensure they cook evenly.
- Don’t add the cream until the very end, as heating it for too long may cause it to separate.
- Adjust the amount of miso based on your taste—start with less if you're unsure, as it can be quite salty.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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