Roasted, caramelized, and garlicky Brussels sprouts and red onions drizzled with a sweet, tangy, & nutty honey miso dressing. It’s works perfectly as a side dish or add an egg on top to make it a complete meal: either way, it’s delicious, quick weeknight dish!
I’m excited to introduce you to my new favorite ingredient: white miso.
I first tried miso at one of my favorite restaurants in the city: Mana Food Bar. Mana is this amazing, all vegetarian restaurant down the street from us. The food is so flavorful and delicious, you don’t even miss the meat. I get it to-go just about every week.
One of my favorite dishes on their menu is the miso charred brussel sprouts. The miso gives the dish this unique, umami sweet flavor that is utterly addicting. Unfortunately, it’s a rotating dish and is currently not on the menu. 😭
Last week while at the Farmer’s Market, I happened upon a stand that sells miso. The place is called Kinetic, an independent fermented food company located in Chicago, IL. I knew it was finally time to recreate my favorite Brussels sprout dish and try using white miso for the firs time.
Let’s get to cooking!
So, you might be asking yourself, what is miso?
Miso is a fermented soy bean paste. There are a variety of different kinds of miso, but I used white miso in my dish because it’s a lighter, sweeter taste.
White miso is fermented for a shorter time and has less salt than darker varieties, which results in milder, more delicate flavor that works well in dressings and sauces. I used it in the dressing the goes over the roasted brussels and onions.
Miso is relatively easy to find nowadays. You can purchase it at most local grocery stores or get it here.
To make the dressing, combine miso, honey, dijon mustard, rice wine vinegar, and a dash of salt. Slowly drizzle in olive oil, whisking constantly, until the dressing comes together to create a smooth, creamy sauce.
This sauce is bomb! The miso gives it a nutty, umami flavor; the honey helps add additional sweetness, and the dijon gives it a wonderful tang. Finally, the olive oil helps emulsify and create a smooth, creamy dressing. It pairs perfectly with funky charred Brussels!
I love roasted and caramelized Brussels sprouts. Brussels are actually mini cabbages that were first cultivated in Belgium (hence the name!) Brussels tend to get a bad rap and can be a neglected vegetable. But if cooked and seasoned properly, they are quite a delicious treat!
The key to a great Brussels sprout dish is getting a great char on the Brussels. To do so, you have to roast them at a relatively high temperature and not move them too much in the oven.
To make the Brussels, combine the Brussels (cut in half, stems removed), cut onions, fresh garlic, olive oil, salt and pepper. Transfer the veggies to a sheet pan and make sure to include the extra leaves that fall off when you cut the Brussels. They char nicely and add crunch!
I have found the trick to perfectly roasting Brussels is to start cooking all the Brussels face down and cook in a 400 degree oven. Do not flip or disturb the Brussels until half way through cooking, about 15 minutes. This allows for the Brussels to develop a beautiful golden brown crust on all the different layers of the inside of the Brussels. If you move them around too much during the cooking process, they never get a chance to actually brown.
Another trick I learned when cooking Brussels is to remove the onions and leaves once they start to get too dark. The onions and individual leaves cook faster than the larger Brussel pieces, so if you do not remove the onions and leaves first, they tend to get too burnt.
Once the veggies are fully cooked, transfer to a serving platter. Drizzle with the honey miso dressing.
The Brussels are perfectly charred and caramelized, making them crisp on the outside but tender on the inside. The roasted onions become soft and creamy and deepen in flavor as they roast. Plus, the roasted garlic on the veggies give them an additional pop of nutty, garlicky goodness.
But the true star of the dish is the honey miso dressing. It’s such a rich, flavor-packed sauce: it’s a sweet, salty, nutty, & tangy magical addition to the Brussels.
Trust me when I say you NEED to try miso. It’s a game changer for you food!
I love it so much I have another recipe coming soon to show you how to use it in another way!
If you try this dish, please let me know in the comments how you liked it!
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Honey Miso Brussels
- 1 pound Brussels stemmed removed and cut in half
- half red onion cut into square pieces
- 3 cloves garlic minced
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- pepper to taste
Honey Miso Dressing
- 2 tablespoons miso
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoon dijon
- 1 1/2 teaspoon honey
- 2 tablespoons olive oil
Pre-heat oven to 400 degrees.
Mix together all the Brussel ingredients together and add to a sheet pan. You should use any excess Brussel leaves that fall off when cutting Brussels in half. Roast for 30-35 minutes,. flipping half way through. The tops and bottoms of the Brussels should be browned.**
While the Brussels roast, you can make the dressing. First, combine the miso, rice wine vinegar, honey, and dijon until well combined. Slowly drizzle in olive oil, whisking constantly into the oil emulsifies and the dressing comes together.
Transfer roasted brussels to a serving dish. Drizzle with dressing.
Serve and enjoy!
**Sometimes the onions and Brussel leaves cook faster than the larger Brussel pieces. I recommend removing the onions and leaves of the Brussels when they are nice and golden and continue to cook the bigger pieces of Brussels into golden brown too.