Roasted Brussels Sprouts With Honey And Miso Recipes

ROASTED BRUSSELS SPROUTS WITH HONEY AND MISO

Roasted Brussels Sprouts With Honey and Miso image

Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious - but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.

Provided by Aaron Hutcherson

Categories one pot, vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon red miso paste
1 teaspoon kosher salt
1 pound brussels sprouts, trimmed and halved lengthwise
1 lime, halved
1/4 cup chopped roasted almonds

Steps:

Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.

MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS

Miso Maple Brussel Sprouts and Sweet Potatoes with Lentils image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon white miso paste
300 grams Brussels sprouts, trimmed and halved (about 4 cups)
2 medium sweet potatoes, peeled and cut into 1-inch pieces
Freshly ground black pepper
1 cup Puy lentils (200 grams)
1 tablespoon extra-virgin olive oil
1 lemon, zested and juiced
1/4 cup finely chopped parsley
2 cups baby spinach
Kosher salt
1/2 cup chopped walnuts, toasted

Steps:

Preheat your oven to 400 degrees F (200 degrees C).
Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Roasted Brussels Sprouts with Balsamic and Honey image

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Provided by cdbruss

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon good quality balsamic vinegar
2 tablespoons honey, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g

HONEY BALSAMIC ROASTED BRUSSELS SPROUTS RECIPE BY TASTY

Honey Balsamic Roasted Brussels Sprouts Recipe by Tasty image

Here's what you need: brussels sprouts, oil, balsamic vinegar, honey, salt, pepper

Provided by Merle O'Neal

Categories Sides

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 ½ lb brussels sprouts
2 tablespoons oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon salt
1 teaspoon pepper

Steps:

Preheat oven to 425°F (220ºC).
Slice the stem off of the Brussels sprouts and then halve them.
On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. Mix evenly.
Bake for 15-20 minutes.
Allow to cool for 5 minutes.
Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 6 grams

HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish image

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.

Provided by Alison Roman

Categories dinner, lunch, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons honey
1 1/2 tablespoons harissa
5 tablespoons olive oil
1 1/2 pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
1/2 lemon, rind included, seeds removed, finely chopped
1/2 cup parsley, tender leaves and stems, finely chopped
1/2 small shallot, peeled and finely chopped

Steps:

Heat oven to 450 degrees.
In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
Top roasted brussels sprouts with lemon relish before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 9 grams

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE

Roasted Brussels Sprouts with Warm Honey Glaze image

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them out!

Provided by Molly Baz

Categories Bon Appétit Side Winter Brussels Sprout Honey Lemon Green Onion/Scallion Roast Thanksgiving Fall Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 lb. brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

Steps:

Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20-25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.

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ROASTED BRUSSELS SPROUTS WITH HONEY AND MISO RECIPE

Nov 8, 2021 - Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts A hit of lime juice after roasting pe…
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