Miso-Glazed Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted Brussels sprouts coated in a savory-sweet miso glaze, adding a Japanese-inspired twist to your holiday table. This Japanese-inspired Thanksgiving recipe, ready in about 35 minutes, pairs Brussels sprouts, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 120 cal/serving

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Ingredients

1 pound, trimmed and halved Brussels sprouts
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
2 tablespoons olive oil
1/2 teaspoon black pepper

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Instructions

Step 1: Preheat the oven to 400°F. Toss 1 pound trimmed and halved Brussels sprouts with 2 tablespoons olive oil and 1/2 teaspoon black pepper in a large bowl.
Step 2: Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes, stirring halfway, until edges are golden and sprouts are tender.
Step 3: While the sprouts roast, whisk together 2 tablespoons white miso paste, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil in a small bowl until smooth.
Step 4: Remove the roasted Brussels sprouts from the oven and transfer to a mixing bowl. Pour the miso glaze over the sprouts and toss gently to coat evenly.
Step 5: Serve warm as a flavorful side dish with a subtle umami kick.