Miso Sriracha Brussels Sprouts will convince you to love brussels sprouts! The brussels sprouts are charred and then coated in a super simple, gluten-free and vegan miso sriracha sauce for the perfect combination of spicy and salty. Make this for an epic side dish to go with your favorite protein!
When we were in Florida earlier this month, Kyle ordered a bean burger that came with Miso Sriracha Brussels Sprouts. He loved them, so of course I had to remake them at home! The restaurant-style ones were clearly deep fried but I choose to keep these a bit lighter by sautéing them.
This recipe requires just a few simple ingredients that are pantry staples of mine. I use coconut aminos (basically a soy sauce substitute), rice vinegar and sriracha in almost every asian-inspired recipe. The only ingredient you may not already have is miso. Miso can be found in the refrigerated section of your grocery store, often near the tofu and other plant-based products. It may seem a little pricey but a little goes a long way and it lasts for a long time! I will definitely be making more recipes utilizing miso in the future, so stay tuned.
What You Need to Make Miso Sriracha Brussels sprouts
- Brussels Sprouts: Wash them thoroughly, trim off the ends and either halve or quarter them lengthwise (depending on how large they are).
- Olive Oil: I always eyeball it! But, you just want enough to coat the bottom of the pan.
- Garlic Powder
- Black Pepper
- Green Onion: optional but encouraged, for garnishing.
For the miso sriracha sauce:
- White Miso
- Coconut Aminos
- Rice Vinegar
- Sriracha
Can I Make Any Substitutions in the Sauce?
Although I have not tested any substitutions, I do have a few recommendations. First, if you don’t have coconut aminos on hand, you can try replacing it with an equal amount of low-sodium tamari or soy sauce. However, these options are more salty and less sweet, so you may have to add up to 1 tbsp of liquid sweetener (honey, maple, etc) to balance it out.
If you don’t have any sriracha, you could still make this dish spicy by using a pinch of cayenne or red pepper flakes. Since the sriracha is obviously in liquid form, you may need to add a bit of water to thin out the sauce if you exclude the sriracha.
Let me know if you try any of these substitutions (or other ones). I would love to hear how it went for you! Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more veggie side dishes?
Miso Sriracha Brussels sprouts
Equipment
- large pan
- small bowl
- tongs or spatula
- Sharp knife
Ingredients
For the Brussels Sprouts:
- 15 brussels sprouts ends trimmed & halved (or quartered if very large)
- olive oil
- garlic powder to taste
- black pepper to taste
- chopped green onion to top
For the Miso Sriracha Sauce:
- 2 tbsp white miso
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar
- ½ tsp sriracha
Instructions
- Preheat a large pan over medium high heat. Add 1-2 tbsp of oil to the pan.
- Once hot, add the brussels sprouts cut side down. Let cook, undisturbed, for 7-10 minutes or until the bottom is charred. Toss the brussels sprouts and season with garlic powder and pepper. Continue cooking, stirring occasionally, until the brussels sprouts are tender, about 5 more minutes
- While the brussels sprouts are cooking, prepare the miso sriracha sauce by whisking together all ingredients in a small bowl.
- Once the brussels sprouts are done, turn the heat off and add in the sauce. Toss to coat. Serve with chopped green onion!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie on Instagram and/or hashtag it #munchinwithmaddie.