Crispy Vegan Brussels Sprouts with Smoky Paprika Dust
Equipment
- Baking sheet A large rimmed baking sheet is best. Avoid overcrowding to get that crispy finish.
- Mixing bowl For tossing the sprouts with the miso-balsamic marinade.
- Small bowl For mixing the smoky paprika dust.
- Spatula or tongs To flip the sprouts halfway through roasting.
- Parchment paper (optional) Makes for easier cleanup and prevents sticking.
Ingredients
For the roasted sprouts
- 1 ½ lbs fresh brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 1 tbsp white miso paste or yellow miso
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp sea salt
- Freshly cracked black pepper to taste
For the smoky paprika dust
- 1 tsp smoked paprika
- ½ tsp nutritional yeast
- ¼ tsp salt
- Pinch of cayenne optional, for heat
Optional garnishes
- Chopped toasted almonds or walnuts
- Fresh parsley or chives
- Lemon zest
Instructions
Step 1: Prep the Sprouts
- Start by trimming the ends of the brussels sprouts and removing any yellow or damaged outer leaves. Cut them in half lengthwise, especially the larger ones, for more even roasting. This is key when learning how to make brussel sprouts properly—cut sides down on a hot pan equals golden brown goodness.
Step 2: Make the Miso Marinade
- In a large mixing bowl, whisk together the olive oil, white miso paste, balsamic vinegar, maple syrup, smoked paprika, garlic powder, salt, and pepper. The miso brings that deep umami layer you often find in popular miso brussel sprouts recipes, while the balsamic adds a bit of tang to balance the sweetness.
Step 3: Toss and Coat
- Add the trimmed brussels sprouts to the bowl and use your hands or a spatula to toss everything thoroughly. Make sure each sprout gets an even coat of the marinade.
Step 4: Roast
- Spread the coated sprouts in a single layer on a baking sheet, cut side down. This is how you get those crispy edges that define the best brussel sprout recipes. Roast at 425°F (220°C) for 25 minutes, flipping halfway through to get both sides nice and golden.
Step 5: Make the Smoky Paprika Dust
- While the sprouts roast, stir together smoked paprika, nutritional yeast, salt, and cayenne in a small bowl. This blend adds a final smoky, cheesy pop without actual cheese—perfect for vegan brussel sprout recipes.
Step 6: Dust and Serve
- Once the sprouts are deeply golden and crispy, remove them from the oven and transfer to a serving dish. While still hot, sprinkle the smoky paprika dust generously over the top. Add optional garnishes if using.
- Serve hot—and watch them disappear.