Vegan Roasted Brussels Sprouts With A Miso Glaze

Vegan Roasted Brussels Sprouts With A Miso Glaze

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.

Course Sides

Cuisine British

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 125kcal

Author Jess & Dan

Ingredients

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

Metric - US Customary

Instructions

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

Notes

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.

Nutrition