Brown Butter Miso Brussels Sprouts


Crispy, caramelized, and coated in buttery miso magic—this dish is comfort and sophistication in one. It’s weeknight-easy but dinner-party-worthy. The nutty depth of brown butter meets the umami punch of miso, with just a whisper of maple to round it out. If you’ve ever thought you didn’t like Brussels sprouts, this will change your mind.


Ingredients:

  • 1½ lbs Brussels sprouts, halved

  • 2 tbsp olive oil

  • ½ tsp kosher salt

  • Freshly ground black pepper

  • 3 tbsp unsalted butter

  • 1 tbsp white miso paste (shiro miso)

  • 1 tsp maple syrup (or honey)


Instructions:

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

  2. Toss Brussels sprouts with olive oil, salt, and pepper. Arrange cut-side down on the sheet.

  3. Roast for 20–25 minutes, until deeply golden and crispy on the edges.

  4. Meanwhile, brown the butter. In a small saucepan over medium heat, melt the butter. Let it foam and sizzle, swirling often, until golden brown and nutty smelling—about 4 minutes.

  5. Whisk in miso and maple syrup off the heat. It will sizzle and look a bit strange at first. Just keep whisking until smooth.

  6. Toss hot sprouts with the warm miso butter. Serve immediately.


Flavor Notes & Tips:

  • White miso is mild and slightly sweet—don’t sub with red miso unless you want a stronger, saltier hit.

  • A splash of rice vinegar can brighten it up if you like a tangy finish.

  • Make it a meal: add a poached egg, seared tofu, or crispy roasted chickpeas on top.

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