Miso Roasted Brussels Sprouts with Maple and Sesame

Crispy on the edges and caramelised in all the right places, miso roasted Brussels sprouts are the kind of side dish that steals the spotlight. The sweet-salty glaze of maple syrup, miso, and sesame brings deep umami warmth — and when made in the air fryer, you’ll have them on the table in under 25 minutes from scratch.

When it comes to Brussels sprouts, there are two camps: people who love them and people who can’t stand them. I definitely used to belong to the latter. Hand me a plate of plain boiled Brussels — the kind we English serve with Christmas dinner — and I still wouldn’t touch them. 

But not too long ago, someone cooked them in a way I’d never tried before, and I realised I don’t hate Brussels sprouts at all — they just need to be roasted to taste incredible. They become crispy yet soft, as opposed to the overcooked, grey, waterlogged buds you find in a canteen, each with that little X needlessly carved into the base.

So this is my latest development in my quest to explore this new vegetable in my life. It comes together quickly in the air fryer, but works just as well in the oven — it just takes a little longer to get that same golden, caramelised finish.

Ingredients Breakdown

Brussels Sprouts

When roasted, these little green buds transform from bitter and bland to nutty, sweet, and caramelised. Look for firm, tightly packed sprouts with bright green leaves. If some are huge, halve them so they cook evenly.

Miso Paste

Brings deep umami and a touch of saltiness. White miso (shiro miso) is mild and slightly sweet, making it ideal for glazes. If you only have red miso, use a bit less — it’s stronger and saltier — or balance it with a little extra maple syrup.

Maple Syrup

Adds sweetness and helps caramelise the sprouts. The sugars in the syrup give those golden, crisp edges. Honey works well as a substitute, though it’s slightly thicker and burns quicker. If you substitute, just keep an extra eye on it. 

Sesame Oil

Lends a nutty aroma that ties the miso and maple together really well. If you find toasted sesame oil too strong, mix it with a neutral oil like sunflower or rapeseed to soften the flavour. You can also just use a neutral oil if you like here, but you will be missing out on the awesome sesame oil flavour. 

Rice Vinegar (or Lemon Juice)

A little acidity balances the sweetness and salt. Rice vinegar gives a subtle tang, while lemon juice brightens the glaze and makes the flavours pop.

Garlic and Ginger

These two build warmth and depth into the glaze. Together, they stop the dish from tipping too far into sweetness and round everything out.

Instructions for Miso Roasted Brussels Sprouts

Preheat the oven or air fryer

Set your oven to 200°C (fan 180°C), or preheat your air fryer to 190°C. Lining your tray or basket with parchment makes cleanup easier and prevents sticking.

Prepare the Brussels sprouts and garlic/ginger

Trim the bases, remove any tough outer leaves, and halve the larger ones so they roast evenly. Smaller sprouts can be left whole.

For the garlic and ginger, the easiest thing to do is grate them. You could also crush the garlic and finely chop the ginger, but grating is the fastest and easiest method. 

Make the glaze

In a bowl, whisk together miso paste, maple syrup, soy sauce, sesame oil, rice vinegar (or lemon juice), grated garlic, and grated ginger until smooth and glossy.

Toss to coat

Add the sprouts to the bowl and mix well so every piece is evenly coated. Let them sit for a couple of minutes — this helps the glaze cling instead of dripping off during cooking.

Roast or air fry

• Oven: Spread the sprouts cut-side down on a lined tray and roast for 20–25 minutes, flipping halfway through.
  
• Air fryer: Arrange in a single layer (cook in two batches if needed) and air fry for 14–16 minutes, shaking the basket twice during cooking.

Add the finishing touch and serve

Sprinkle over sesame seeds and roast or air fry for another 2–3 minutes until they’re toasted and fragrant.

Transfer to a serving bowl and scatter with sliced spring onions or chives. Drizzle any leftover glaze over the top if you like them extra saucy, and serve immediately while they’re crisp and caramelised.

If you want to take it up a notch, whisk together a quick maple–soy–chilli dipping sauce on the side — just mix a little soy sauce, maple syrup, and a pinch of chilli flakes or fresh chopped chilli for heat.

Miso Roasted Brussels Sprouts with Maple and Sesame

Crispy, golden Brussels sprouts roasted with a savoury-sweet glaze of miso, maple syrup, and sesame. This easy side dish works just as well in the oven or air fryer and pairs beautifully with rice, tofu, or roast mains. Naturally vegan and packed with umami flavour.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Autumn, Savory Dishes, Winter

Servings 4

Calories 163 kcal

Ingredients  

• 500 g Brussels sprouts trimmed and halve larger ones
• 1 ½ tbsp miso paste regular/white
• 1 ½ tbsp maple syrup
• 1 tbsp soy sauce or tamari for GF
• 2 tbsp sesame oil or
• 1 tbsp rice vinegar or lemon juice
• 1 small garlic clove finely grated
• 1 tsp ginger finely grated
• 1 tbsp sesame seeds white or mixed

Instructions 

• uctions
• Preheat the oven to 200°C (fan 180°C) or the air fryer to 200°C if your model has a preheat option.
• Trim the bases of the Brussels sprouts, remove any tough outer leaves, and halve the larger ones so they roast evenly. Smaller sprouts can be left whole. Prepare the garlic and ginger by grating them finely.
• In a large bowl, whisk together the miso, maple syrup, soy sauce, sesame oil, rice vinegar, garlic, and ginger.
• Add the Brussels sprouts and toss until evenly coated. Let them sit for a couple of minutes so the glaze clings better.
• Spread the sprouts on the tray or arrange them in a single layer in the air fryer basket. Roast for 20–25 minutes (oven) or air fry for 14–16 minutes, shaking or turning halfway through.
• Sprinkle the sesame seeds over the sprouts and cook for another 2 minutes to toast them lightly.
• Transfer to a bowl and top with spring onions or chives. Drizzle any leftover glaze over the top if you like them extra saucy, and serve right away while crisp and caramelised.

Notes

Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a fully gluten-free version. Both pair nicely with miso and maple.

Air Fryer vs. Oven: The air fryer gives you extra-crisp sprouts in half the time, but the oven version develops slightly deeper caramelisation. Both methods work well — use whichever suits your setup.

Protein Boost: Toss in a handful of toasted cashews, edamame, or crispy tofu cubes before serving to turn this into a complete meal.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warm and crisp again.

Freezing: Brussels sprouts don’t freeze well once roasted — they lose their texture — but you can prepare the glaze ahead of time and refrigerate it for up to a week to make the cooking process quicker.

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