Miso sprouts recipe

21 December 2017 by
First published: 21 December 2017

Miso sprouts recipe

This miso sprouts recipe by Ali Alt of Baliboosta puts a delicious twist on a Christmas classic. Take your festive cooking up a notch!


800g Brussels sprouts, ends trimmed and halved

4 tbsp white miso

2 red chillies, deseeded and chopped

4 tbsp olive oil

2 tbsp rice wine vinegar

Sea salt (to taste)

2 tbsp ginger, finely chopped (crushed in a press)

Ground pepper (to taste)


Preheat the oven to 200C 400F/gas 6.

In a small bowl, whisk together olive oil, ginger, miso and vinegar until smooth.

In a larger bowl, add the Brussels sprouts, along with the miso mixture and chopped chillies. Toss until the Brussels are evenly coated.

Spread the Brussels sprouts out in an even layer in a roasting tin then sprinkle them generously with freshly cracked black pepper.

Cook for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges.  (The loose leaves will be extra crispy — my favourite!)

Remove from the oven and serve immediately.  Season with extra salt and black pepper if needed. Miso is quite salty so taste first!

For more…

Check out our Ultimate guide to nutrition and this sizzling lemon and sumac chicken recipe.

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