Miso Honey Brussels Sprouts
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We’re always on the lookout for ways to reinvent traditional side dishes. Instead of your usual plain-Jane roasted vegetables, try Tara Bench’s recipe for miso honey Brussels sprouts from her new cookbook, Delicious Gatherings. One bite and you’ll be bookmarking it for every upcoming holiday dinner.
“The umami, sweet and salty flavors go with almost any meal,” she writes. “Pomegranates add a festive flare for a holiday, but you can leave them out if you’re making this when they aren’t in season.”
Excerpted with permission from Delicious Gatherings: Recipes to Celebrate Together by Tara Bench, copyright © 2022. Published by Shadow Mountain Publishing.
¼ cup honey
1 tablespoon white miso
1 tablespoon lemon juice
¼ teaspoon crushed red pepper flakes
1½ pounds Brussels sprouts, trimmed and cleaned, large ones halved
2 garlic cloves, minced
½ teaspoon kosher salt
3 tablespoons neutral oil, like canola or avocado
½ cup walnut pieces
⅓ cup pomegranate arils (optional)
1. Preheat the oven to 400°F.
2. Make the glaze: In a small saucepan or in a bowl in the microwave, heat the honey, miso, lemon juice and red pepper flakes until just hot. Whisk together to combine. Set aside.
3. Make the Brussels sprouts: In a large bowl or on a baking sheet, toss the Brussels sprouts with the garlic, salt and oil. Spread out in an even layer on the baking sheet.
4. Roast until the Brussels sprouts are tender and parts are golden brown and charred, 20 to 25 minutes. During the last 5 minutes of cooking, drizzle the Brussels sprouts with the glaze and add the walnuts. Serve garnished with the pomegranate arils, if using.
Note: Dark brown or red miso is stronger in flavor and saltier than white miso, so it’s not the best option as a substitute here.