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
- 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.
- 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.
- 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.