Spicy Miso Brussels Sprouts | Tried and True Recipes (2024)

• Recipes
• Thanksgiving

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.