Roasted Brussels Sprouts with Miso and Lemon

Dinner planning can often be a chore in itself, and side dishes are sometimes the piece of the puzzle that can be rather elusive — strange as that sounds when a side can be something as easy as steamed or roasted vegetables with minimal seasonings, a simple salad, or an easy rice dish, to name just a few common approaches to fill out a meal. But depending on the meal you are planning, it can be enjoyable to dress up sides for something that's a bit more special. And when it is easy, such as this recipe for roasted Brussels sprouts, then all the better, especially if the seasonings complement the other components of the meal.

Tossed with white miso, lemon juice and just a few simple hot spices, the Brussels sprouts are roasted to a tender golden brown, just perfect for serving on the side with any meal that's looking for some bold, spicy and colorful flavors to add. If you like Brussels sprouts as much as I do, this will be a recipe you'll be turning to again and again.

Roasted Brussels Sprouts with Miso and Lemon

Recipe by Lisa Turner Cuisine: Asian Published on September 9, 2020 Simple spicy and lemony Brussels sprouts roasted with miso Preparation: 15 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) 2 tablespoons white miso paste 1/2 teaspoon hot smoked paprika 1/4 teaspoon ground cayenne fresh cracked black pepper, to taste 3 cups Brussels sprouts, outer leaves trimmed and halved or quartered 1 tablespoon sesame seeds Instructions: Line a baking sheet with parchment paper. Preheat an oven to 425°F. In a large bowl, whisk together the olive oil, lemon juice, miso, paprika, cayenne, and black pepper. Add the Brussels sprouts to the bowl and toss well to coat. Spread the Brussels sprouts out evenly on the prepared baking sheet. Bake for 15 minutes then remove from the oven. Sprinkle the Brussels sprouts with sesame seeds, toss to coat, and return to the oven for another 5 to 10 minutes, until the sprouts are fork tender and golden brown. Makes 4 servings

Other Brussels sprouts recipes you may enjoy from Lisa's Vegetarian Kitchen:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta
Brussels Sprouts Poryial (South Indian Brussels Sprouts with Coconut)
Brussels Sprouts Risotto

Audio accompaniment: Robert Fripp - Music For Quiet Moments 19 - Evensong (Barcelona 29 Jul 2009)

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