Crispy Miso Roasted Brussel Sprouts
Simple, crispy, and flavorful brussel sprouts glazed in miso, butter, and white wine. Perfect for Thanksgiving but simply enough for a weeknight dinner.
Yield: people
Ingredients
- 1 pound brussel sprouts
- 2 teaspoons neutral oil , like canola oil or a light olive oil
- 1 teaspoon kosher salt
- 1 tablespoon dry white wine
- 1 tablespoon miso paste*
- 1 tablespoon butter , melted*
Instructions
- Preheat oven to 500ºF.
- Trim brussel sprouts: cut off root ends and slice in half for small- to medium-sized sprouts, slice into thirds for large sprouts.
- In a large bowl, toss with two teaspoons oil and a sprinkling of kosher salt. Spread evenly onto a baking sheet, sprouts cut-side down. Cover with foil and roast for minutes.
- Meanwhile, mix together dry white wine, miso paste, and melted butter until very smooth.
- After 10 minutes of roasting, remove baking sheet from oven and pour miso-butter mixture over sprouts. Toss to coat well. Use a spatula to spread sprouts back out evenly, trying to flip over as many as possible, so cut-sides are up. Return to oven and roast uncovered an additional 15 - 18 minutes, depending on how crispy/browned you like the sprouts. Remove from oven and serve immediately - they won't stay crisp for too long out of the oven.
Notes
*For vegan version, make sure you get a vegetarian miso paste (several include dashi in the paste for a super quick miso soup, and use Earth Balance vegan butter
Nutrition
Serving Size: 2g | Calories: 206cal | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1587mg | Potassium: 900mg | Total Carbs: 23g | Fiber: 9g | Sugar: 6g | Net Carbs: 14g | Vitamin A: 1885IU | Vitamin C: 193mg | Calcium: 95mg | Iron: 3mg