Roasted Brussels Sprouts With Honey and Miso Recipe (2024)

After reading comments, I decided to roast the sprouts with just olive oil, then take them out of the oven and toss them with miso & half the suggested amount of honey, no added salt. Turned out really well, and no burned sticky mess.

I substituted a head of cauliflower for the Brussels and used white miso. Served with red quinoa.!Simple, adaptable and delicious!

I made this to see if it would be good for Thanksgiving (and wanted another recipe using miso). It’s good, but personally I prefer more savory Brussels sprouts than sweet. It could be a good recipe for those who find sprouts to be too bitter. Perhaps the honey/miso would work on other veggies, like carrots or yams?

Another suggestion: mix honey with Sriracha and toss after removing from oven roasting with just olive oil, salt and pepper.

Made this several times now. My recommendation on heat/timing: 375° for 15 minutes, stir, then 10-20 minutes at 400°. Much more control on the crisp this way. Also, purple Brussels sprouts are the bomb with this!

I added 2 cloves minced garlic, and halved both the salt and honey; skipped the almonds. I liked it, but husband prefers the simpler classic style. Parchment paper or foil is a must! The umami-bomb flavors might compete too much as Tgiving side....

I followed the recipe, and at 400 degrees for that length of time, mine burnt.

I loved this easy recipe but highly recommend cutting the salt in half. I also cooked it in a shallow cast iron Pan and it was a win! I didn’t have almonds but I had pine nuts that I toasted and yummy, next time I may add dried cranberries

My sprouts cooked in way less time than the recipe suggests... I cooked them for 15 min then flipped them over and cooked for another 10 min. Also, I subbed genmai(brown rice) miso paste & it tasted great. Probably more mellow/less salty than how it would have been w/red miso paste.

I only had white miso, so added a bit extra (since it's milder than red), and ended up using slightly less honey. it was delicious! I was planning on having them as part of meal prep for the week, but snacked through half of them after dinner tonight. Perfect balance of salty, sweet, crispy, soft

A very good side dish that comes together quickly. Miso/honey combo works very well. My only comment is that 35/40 minutes would have turned them to mush. I broiled them for a total of 10 minutes, tossing midway and they were brown, crisp, and soft without being overdone.

First time, I made recipe as written. Very, very good! 2nd time, I substituted broccoli for the Brussels sprouts. added 1 T. 100% maple syrup. Even more delicious! 3rd time, I doubled the recipe, because the broccoli tastes even better the next day when cold and there weren't enough leftovers previously. Adding the roasted almonds, slivered or chopped, is essential. Time saver - mix veg & miso marinade, refrigerate until ready to roast. Very easy, versatile, delicious recipe!

I could only find white miso and cut the salt in half. The mixture burnt really quickly and was very black and sticky. Not sure if it was the white miso? Flavor was okay, very salty even at half salt. Would be awesome with less salt and if it didn’t burn.

Delicious! Loved the sweet and salty mixture of flavors! As well, the simplicity of the recipe. Definitely will make again!

I, too found a burned, sticky mess after 20 minutes. Didn’t add any salt at all. Will try again by just roasting in EVOO, then tossing in the miso/honey/oil mix as a dressing once cooked.

The additional salt made them inedible. Leave out the salt because the flavors otherwise are delicious together.

Rainy storm here in NorCal... read a lot of Brussel sprout recipes! Added a dollop of chili crisp to this recipe and probably a touch more miso ( to use up a container) ... Husband declared the best ever!

Fantastic. I didn't have red miso, so I doubled the measurement and used my yellow miso. Roasted cubed purple sweet potato and Delicata squash at the same time using the left-over miso mix. Mixed them with garbanzo beans. Fantastic! This lends itself to so many variations.

Made as directed except for using white miso instead of red (had on hand). The cooking time as stated in the article did NOT result in burnt sprouts as it did for others! Quick, easy, and I could see the possibilities of adding other accompaniments. Nice vegan snack.

At 425 in the convection oven my brussel sprouts were already egregiously overcooked when I checked them at 13 minutes. I used white miso and just a pinch of salt (along with some red pepper flakes), so I suspect the red miso would be too salty. I might make them again but would skip the lime which I think detracted from the earthiness.

I roasted them with half the oil and took them out of the oven halfway through cooking and tossed them in the oil/miso mixture. Then I put them back in the oven to crisp up the edges. I like my brussle sprouts a little firmer so I shortened the cooking time. They were delicious.

You dont need the salt, enough on the miso!! otherwise,great!!

I followed this recipe for Thanksgiving and the sprouts were edible but really overdone. I tried it again and cooked it for half the amount of time and they were delicious. I recommend lining the pan with parchment so the sticky mess can just be tossed out.

Roasted for only 20 minutes and they were not burnt but they were overdone and mushy. I would try this again, but at a higher temp and less time

Made this for Thanksgiving and substituted Gochujang for the red miso. While I went with a 1:1 substitution, next time I’ll reduce the amount of Gochujang by about 1/3. The brussel sprouts were delicious and popular on the Thanksgiving table although packed a spicy punch.

This was perfection. I did add a little miso glaze after to wet the sprouts again and added shaved parmigiana cheese. Big hit

Flavors were great but mine were done and had crispy edges at 15 minutes at 400°. Don’t think my sprouts were that small.

Also added very thick pieces of bacon (cut small). Cooked the bacon in a cast iron skillet, added quartered brussels sprouts (no oil or butter used, just the bacon fat), then sauteed for a bit before sticking it in the oven. After 10-15 minutes, added the honey-miso mixture. Could've halved the honey, but still lovely!

We're facing an oven shortage this Thanksgiving. Can this be made ahead and warmed just before the meal?

Should have read the comments wherein people said their sprouts cooked in way less time or use a lower temp. Put mine in as the recipe says for 35 mins in a 400 oven and they charred. Inedible. So sad.