Crispy Brussels Sprouts with Miso Butter
Crispy Brussels Sprouts with Miso Butter The side dish that steals the show every single time.
Ingredients
For the brussels:
1½ lbs brussels sprouts, halved
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
For the miso butter:
3 tbsp unsalted butter
2 tbsp white miso paste
1 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
1 clove garlic, minced
Pinch of chili flakes
To finish:
Sesame seeds, toasted
2 scallions, thinly sliced
Flaky salt
Instructions
Preheat oven to 425°F. This is non-negotiable — high heat is what makes them crispy.
Toss halved brussels with olive oil, salt and pepper. Spread cut side down on a sheet pan in a single layer. Don't crowd them or they'll steam instead of roast.
Roast 20–25 minutes without touching them. You want the cut sides deeply golden and the outer leaves crispy and charred at the edges.
While the brussels roast, melt butter in a small saucepan over low heat. Add garlic and cook 1 minute. Add miso, honey, rice wine vinegar, sesame oil and chili flakes. Whisk until smooth and glossy. Remove from heat.
Pull the brussels from the oven and immediately pour the miso butter over them. Toss to coat.
Transfer to a serving platter, scatter with sesame seeds, scallions and a pinch of flaky salt.
Serve immediately.
Notes White miso is key here — it's sweeter and less intense than red miso. The honey and vinegar balance it perfectly. If you can find it, a drizzle of chili crisp on top at the end takes this over the edge.
