These Miso Sesame Brussels Sprouts are sautéed or roasted until crispy, then tossed with an incredible miso tahini sauce and topped with sesame seeds & green onions! The perfect easy, vegan side dish.

I love a crispy Brussel sprout – it’s always one of my favorite appetizers to order for the table when it’s on the menu. Smothered in a delicious sauce? Even better! These Roasted Brussels Sprouts with Leeks, Pomegranate & Pecans are an all time favorite (especially for the holidays), but it was time for me to switch up my Brussels sprouts with some new flavors.

Enter: the Miso Sesame Brussels Sprouts of my dreams!! They’re crispy (you can roast in the oven or saute), coated in the most delicious miso sesame tahini sauce ever, and topped with sesame seeds and green onions. A true dream that pairs so well with anything, but some of my favorite pairings are these tahini cauliflower steaks and/or this one-pot miso mushroom pasta. Let’s get into how to cook your new favorite side dish:

How to cook the Brussels sprouts

You have two options: you can roast the Brussels spouts until crispy, or you can crisp them in a pan on the stovetop. I’ve done them both way, and both are fantastic! The Brussels sprouts you’re seeing in the photos were cooked on the stovetop. They’ll be crispier all over if you opt to roast them in the oven.

To cook on the stove: heat sesame oil over medium-high heat on the stove in a large pan (like 12″) or two smaller pans if you don’t have a very large one – you want enough surface area so the Brussels sprouts aren’t piled on top of each other. Once the oil is shimmering, add in the Brussels sprouts. Salt lightly. Cook for about 7 minutes, stirring halfway through, until golden brown and cooked through.

To cook in the oven: preheat the oven to 425. Toss the halved Brussels sprouts with sesame oil and a bit of salt. Roast for about 20 minutes, tossing once in the middle, until they’re golden brown and crispy to your liking.

How to make the miso tahini sauce

Making this sauce is as easy as whisking it all together, or blitzing in your blender for a few seconds. Simply combine the following, taste, adjust, and drizzle all over your crispy Brussels.

  • Miso Paste: I used a white miso paste here. Use chickpea miso to keep it soy-free.
  • Tahini: adds such creamy richness to the miso sesame sauce!
  • Rice Vinegar: this adds tanginess. You could also use lime juice if preferred.
  • Toasted Sesame Oil: for a little toasty sesame flavor!
  • Tamari: or soy sauce of choice! Use coconut aminos to keep it soy-free.
  • Chili Crisp: I used garlic chili crisp, but chili flakes are a great choice too if you don’t have chili crisp on hand.
  • Maple Syrup: skip or sub with sugar or honey if preferred.

You may have extra sauce – serve it on the side for anyone who wants extra sauciness, use it to dip other veggies in, or use it as a salad dressing.

Once your Brussels sprouts are roasted and your sauce is made, just put it all together by drizzling the sauce over your Brussels sprouts. Garnish with sesame seeds and sliced green onions.

This miso sesame Brussels sprouts recipe is perfect for the holidays or for an every day side dish. I know you’ll adore this easy vegan side dish as much as we did. Enjoy!

More side dishes I love:

What to serve these Brussels sprouts with:

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Miso Sesame Brussels Sprouts

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  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan
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Description

These Miso Sesame Brussels Sprouts are sautéed or roasted until crispy, then tossed with an incredible miso tahini sauce and topped with sesame seeds & green onions! The perfect easy, vegan side dish.

Ingredients

Scale
  • 1.5 lb. brussels sprouts, halved with the ends and any dirty leaves removed
  • 2 tablespoons sesame oil or avocado oil
  • 2 tablespoons white miso paste
  • 2 tablespoons tahini
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon garlic chili crisp or chili flakes, to taste
  • ½ teaspoon maple syrup
  • 1–2 tablespoons hot water, to thin
  • Toasted sesame seeds & green onions, to garnish

Instructions

  1. To cook on the stove: Heat sesame or avocado oil over medium-high heat on the stove in a large pan (like 12″) or two smaller pans if you don’t have a very large one. You want enough surface area so the Brussels sprouts aren’t piled on top of each other. Once the oil is shimmering, add in the Brussels sprouts and even them out, cut side down. Salt lightly. Cook for about 7 to 10 minutes, stirring halfway through, until golden brown on all sides and cooked through to your liking.

    To cook in the oven: Preheat the oven to 425°F. Toss the halved Brussels sprouts with sesame or avocado oil and a bit of salt. Roast for about 20 minutes, tossing once in the middle, until they’re golden brown and crispy to your liking.

  2. To make the sauce, whisk together the miso paste, tahini, rice vinegar, toasted sesame oil, tamari, chili crisp, and maple syrup. Whisk until completely smooth. Taste and adjust as needed – more tamari for saltiness, maple for sweetness, chili for spice, vinegar for tanginess. Add water to thin, if needed.
  3. Once the Brussels sprouts are crispy and golden brown, place in a serving dish and drizzle with as much sauce as desired. You can toss to coat all the Brussels sprouts. Garnish with sesame seeds and sliced green onions.
  4. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: miso sesame, brussels sprouts, tahini sauce, miso sesame sauce

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