Miso Maple Roasted Brussels Sprouts

As the weather cools, I turn to roasting as my cooking method of choice. I think having the oven on for long stretches helps make the house feel cozy. It also warms me up. But really, the minimal prep is the only way I survive the pull to and from the kitchen by the little ones around me. I don't think my head could focus probably on a quick sear even if I wanted to. On the plus, it gives me more time to be with the kids who are all mostly home during dinner prep because it gets dark so early. Though somehow the girls manage to jump rope outside even when its quite dark. I'm guessing it beats the dinner and bedtime routine. Homework, too. Routines are hard. As I'm teaching my kids the value in chores and responsibility, I'm learning it myself because structure and consistency don't come easily to me. I thought I would be good at this responsibility thing by virtue that I'm firmly categorized as an adult (comes with being in the 30s, I think). But nope, I'm still a free spirit at heart.

Back to cooking, I read this on Bon Appetit today about how using your oven floor yields the best roasted vegetables. Apparently it turns your baking sheet into a sauté pan because it's directly on intense heat. I had to try it asap. I like the results. I used a frozen batch of brussels sprouts dressed up with a sweet, umami, savory sauce and roasted until slightly charred. I think fresh sprouts yield a crispier vegetable but I managed with the frozen ones because the dressing compensates for everything. The contrast of flavors being strong but not intense, and so very in season, complemented the sprouts just so. With 5 minutes of prep and most of the cooking being hands off, we can manage pulling this off on the busiest nights no matter who is tugging at your skirt. 

Miso Maple Roasted Brussels Sprouts


1lb brussels sprouts

2 tablespoons olive oil

1 tablespoon shiro (white) miso

3 tablespoons maple syrup

1 tablespoon low sodium soy sauce

pinch of salt and pepper


Preheat oven to 425F. Cut each brussel sprout in half, if frozen let thaw slightly first. In a large bowl, whisk the olive oil, miso, maple, soy, salt and pepper until emulsified. Add the sprouts and gently mix to coat in dressing. Transfer to a baking sheet and place on your oven floor (yes!) to roast for 20-25 minutes. Remove from the oven and let cool before loosening with a spatula and transferring to a serving plate.