Simple miso roasted Brussels sprouts are coated in miso paste and rice vinegar, and pack a ton of flavor. They go great with beef, pork, chicken, and wild game.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons miso paste
- 1 tablespoon rice wine vinegar
- 1 Brussels sprouts
- black pepper
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment.
-
2
Whisk oil, miso, and vinegar together in a large bowl. Add Brussels sprouts and toss to combine.
-
3
Spread Brussels sprouts on the baking sheet in an even layer. Sprinkle pepper over the top.
-
4
Roast in the preheated oven for 10 minutes. Shake the tray; roast until tender, about 10 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cheesy Tomato Baked Chicken Breasts
This is an easy recipe for baked chicken breasts from the Provence region of France that has a delicious flavor thanks to mustard, cherry tomatoes, fresh rosemary, thyme, and cheese.
Best Chicken Salad Ever
This recipe for chicken salad with raisins uses canned chicken, but if you want to use leftover chunked chicken or turkey, it's even better. A dab of sweet relish is a tasty surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Gujarati Kadhi
Gujarati kadhi is more watery than Punjabi kadhi, and I love it. I particularly like the sweet-and-sour flavor that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.