Miso Glazed Roasted Sweet Potatoes and Brussels Sprouts
A simple, comforting sheet-pan dinner that teams up sweet potatoes and Brussels sprouts with a savory miso glaze. It comes together with pantry staples and roasts to caramelized, glossy perfection.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 12 oz Brussels sprouts, trimmed and halved
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- to taste salt and pepper
- 1 tablespoon sesame seeds, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, olive oil, sesame oil, and a pinch of salt and pepper until smooth.
- Toss the cubed sweet potatoes and halved Brussels sprouts with half of the miso glaze. Spread them in a single layer on the baking sheet.
- Roast for 15 minutes, then give the vegetables a good toss and brush with the remaining glaze. Return to the oven and roast for another 10-15 minutes, until the edges are caramelized and the vegetables are tender.
- If you like a bit more color, turn on the broiler for 1-2 minutes at the end, watching closely so they don’t burn.
- Remove from the oven, taste, and adjust with a pinch more salt if needed. Sprinkle with sesame seeds before serving.