Brussels sprouts recipe with MSG

Miso Roasted Brussels Sprouts

Ah, Brussels sprouts, those little cabbages that my mother desperately tried to get us to eat. This particular recipe already has a terrific umami flavor thanks to the miso paste, but I still use a sprinkle of MSG.

Course Side Dish
Cuisine American
Servings 4


  • 1 pound brussels sprouts
  • 1 ½ Tbsp. olive oil
  • 2 ½ Tbsp. white shiro miso paste
  • 1 Tbsp. maple syrup
  • 1 Tbsp. cider vinegar
  • 1 tsp. low sodium tamari or soy sauce
  • ½ tsp. Sriracha or other hot sauce optional
  • Dash of MSG popular brand names for MSG are Ac’cent® and Ajinomoto®


  1. Preheat the oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
  3. Mix the oil, miso paste, maple syrup, vinegar, tamari, MSG, and Sriracha together in a large bowl. Remove about 1 tablespoon of the sauce and save it to toss with the Brussels sprouts later.
  4. Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to a baking sheet sprayed with olive oil cooking spray, and spray them once or twice during cooking.
  5. Remove the tray from the oven and drizzle the reserved sauce on top. Toss to combine. Serve warm.

Recipe Notes

Recipe courtesy of