Our go-to Brussels sprouts dish used to be halved Brussels tossed in sriracha and honey then roasted on a sheet pan until caramelized. Now, we have a less sugary, more umami-packed version: Brussels roasted with tablespoons of minced garlic and tossed in a creamy, spicy miso + sriracha sauce. They’re not decadent like the honey version — but they’re better.

White miso paste is a bit sweet, but it’s not on the same level as honey. It adds a creamy, rich component to the sriracha sauce and helps to tone down the spice. White miso has a milder taste compared to yellow or red miso; it incorporates just enough umami without being overpowering. It’s one of my favorite go-to ingredients to add a punch of creaminess any flavor to all sorts of dishes.

INGREDIENTS

1 lb. Brussels sprouts, ends trimmed and halved lengthwise
2 T. low-sodium soy sauce
1 T. sriracha
1 T. white miso paste
2 t. sesame oil + extra
1 t. ground ginger
6-8 garlic cloves, minced
Salt & pepper, to taste
White & black sesame seeds, to garnish

STEPS

1) Preheat the oven to 475 degrees, and line a large baking sheet with foil.

2) Whisk together the soy sauce, sriracha, miso paste, 2 teaspoons sesame oil and ground ginger. You need to be able to drizzle the sauce over the sprouts, so add a bit of water if it’s too thick.

3) Place the sprouts evenly across the baking sheet and drizzle them with sesame oil — you want a touch of oil on each sprout, but you certainly don’t want them swimming in oil.

4) Sprinkle the minced garlic over the sprouts and season them with salt and pepper. Roast for 10 minutes, remove from the oven and toss the sprouts, then roast for another 10 minutes.

5) Drizzle the sauce over the sprouts and toss well to coat. Roast for another 10 minutes. Remove the sprouts from the oven and sprinkle them with sesame seeds before serving.