Miso Sesame Brussels Recipe

Prepare Brussels

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise. If sprouts are large, quarter them so pieces are roughly uniform (about 1/2–3/4 inch thick). Pat dry with a towel.

Make miso-sesame dressing

In a small bowl, combine the white miso paste, sesame oil, rice vinegar, soy sauce, honey, and grated or finely minced garlic and ginger. Whisk until smooth. If mixture is very thick, add 1/2 teaspoon warm water at a time to loosen to a drizzling consistency.

Roast or pan-sear sprouts

Option A — Roast: Preheat oven to 425°F (220°C). Toss the halved sprouts with 2 tablespoons vegetable oil and a pinch of salt and pepper on a rimmed baking sheet, cut sides down in a single layer. Roast for 18–22 minutes, until deep golden brown and crisp at the edges, flipping once halfway if necessary. Option B — Pan-sear: Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Place sprouts cut-side down in the hot pan in a single layer (work in batches if needed). Cook without moving 6–8 minutes until deeply browned on cut side, then stir and cook an additional 3–5 minutes until tender when pierced with a fork.

Finish with dressing

Remove the sprouts from the oven or pan and transfer to a warm serving bowl. While still hot, spoon the miso-sesame dressing over the sprouts and toss gently to coat so the dressing clings to the warm surfaces. Taste and adjust seasoning with salt, pepper, or a squeeze of lime/lemon if using.

Scatter the toasted sesame seeds and sliced scallions over the dressed Brussels sprouts. If using, sprinkle red pepper flakes for heat and finish with a light squeeze of lime or lemon for brightness. Serve immediately while warm.