Roasted Miso Brussel Sprouts

Chef: Justine Schofield
Serves: 4
Time: 30 minutes


  • 500g Brussel sprouts, trimmed
  • 1 nashi pear, cored and cut into 8
  • 1 Spanish onion, cut into wedges
  • 50g butter
  • 2 tbsp white miso paste
  • 1½ tsp honey
  • 1 tbsp soy sauce
  • Salt


  • Preheat the oven to 180°C.
  • Melt the butter on a medium to low heat in a small saucepan until it becomes foamy. Continue cooking for a further 1-3 minutes or until the bubbles subside, the milk solids at the bottom turn brown and a wonderful nutty aroma is present. Remove from the heat and cool slightly before whisking in the miso, honey and soy sauce.
  • Arrange the Brussels sprouts and onions in a roasting tray. Pour ½ of the butter over the vegetables and with your hand toss everything together. Roast for 15-20 minutes.
  • Remove from the oven and toss around on the tray. Add the pieces of pear and drizzle over the remainder of the butter and roast for a further 5-10 minutes or until the sprouts are caramelised and tender.

As seen on Everyday Gourmet Season 7.

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