Miso-Honey Roasted Brussels Sprouts with Caramelized Apples

on Nov 21 2025

This roasted Brussels sprouts and apple dish comes together effortlessly with ingredients you likely already have on hand.  The caramelized sprouts, sweet-tart apples, and savory honey-miso glaze create a nourishing, brain-supportive side rich in polyphenols and fiber.  It pairs beautifully with any protein and makes a standout addition to your holiday or special occasion table. 

This simple dish delivers far more than great flavor, it’s packed with brain- and gut-supportive nutrients.  Miso provides choline, an essential nutrient for memory and neurotransmitter function, along with natural probiotics that help support a healthy gut–brain axis.  Brussels sprouts supply the carotenoids lutein and zeaxanthin, which concentrate in the brain and help protect cognitive performance over time.  Honey contributes powerful antioxidants like myricetin and catechins, both linked to reduced inflammation and long-term brain protection.  Apples add quercetin, a polyphenol shown to support neuronal health.  And the drizzle of extra virgin olive oil provides potent polyphenols, especially oleocanthal, known for their anti-inflammatory, neuroprotective effects.

Miso-Honey Roasted Brussels Sprouts with Caramelized Apples

Jeanne Rosner M.D

Prep Time

10 minutes

Cook Time

45 minutes

Cuisine

Mediterranean Diet, MIND Diet

Category

Side Dish, Lunch, Dinner

Miso-Honey Roasted Brussels Sprouts with Caramelized Apples

Ingredients

  • 2 tbsp extra-virgin olive oil 
  • 2 tbsp honey 
  • 1 tbsp white miso paste 
  • 1 pound Brussels sprouts, trimmed & halved lengthwise 
  • 5 oz Fuji or Honeycrisp apples cut into 1 inch by 1-inch pieces 
  • ¼ cup chopped roasted peanuts 

Directions

  1. Heat the oven to 375°F and line a baking pan with parchment paper.
  2. In a large bowl, whisk together the olive oil, honey and miso until smooth. Remove 1 tablespoon of the mixture and set aside.
  3. Add the Brussels sprouts to the bowl and toss until evenly coated. Transfer them to the prepared baking pan, spreading them out in an even layer, and scrape any remaining honey-miso mixture from the bowl over the top.
  4. Roast the Brussels sprouts for 20–30 minutes, tossing halfway through, until they’re tender and nicely caramelized.
  5. Meanwhile, in a medium bowl, toss the apples with the reserved miso mixture until well coated. Add the apples to the roasted Brussels sprouts, toss together, and return to the oven for 10 minutes.
  6. Toss everything again and cook for an additional 5 minutes.
  7. Remove from the oven, transfer to a serving platter, sprinkle with peanuts, and toss lightly. Serve warm or at room temperature.
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