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A close-up of a bowl of roasted sprouts and walnuts.

Vegan Roasted Brussels Sprouts With A Miso Glaze

  • Author: Dan Saunders
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6-8 1x
  • Diet: Vegan


We love sprouts, especially when they're roasted. We use a miso glaze for our vegan roasted Brussels sprouts to give them a big umami hit – plus some walnuts for a bonus crunch.



  • 400g Brussels sprouts – trimmed and cut in half lengthways
  • 2 tbsp white miso paste*
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tbsp olive or rapeseed oil
  • 50g walnuts – roughly chopped


  1. Pre-heat the oven to 200°c / gas mark 6.
  2. Mix the miso paste, maple syrup, rice wine vinegar and oil in a small bowl to make the glaze.
  3. Put the sprouts into a large mixing bowl and pour on the glaze. Mix well until evenly coated.
  4. Lay onto a lined baking sheet, flat side down – to make sure the flat side browns nicely! Season generously with salt and pepper.
  5. Bake for 10 minutes, then sprinkle the walnut pieces all over.
  6. Return to the oven for another 5 minutes.


  • You can use brown or red miso paste, if that's what you have. We find white miso gives a more delicate flavour for this recipe, but we have made it with brown rice miso and still loved it.
  • Category: Sides
  • Method: Roast

Keywords: Vegan roasted Brussels sprouts

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