Brussel Sprouts baked with Capers and Miso

Brussel Sprouts

Brussel Sprouts

Far Out Brussel Sprout! Growing up as a child Brussel Sprouts were probably one of the WORST things that I could ever think to eat, and I feel like the feeling was mutual among other children my age. Fast forward 20 or so years and now it one of my favorite vegetables ever.

Brussel Sprouts are low in cholesterol and saturated fat, being a great source of Vitamins B6, K, C & A! I love you little green Brussel Sprouts!! Not to mention Folate (great for if you are trying to get pregnant or are pregnant by the way), as well as Potassium, Iron, Riboflavin, Phosphorus, Dietary Fiber and Manganese.

As most people know who read this Blog, I do not eat animals and along with my 2.5 year old Son we both eat an abundant supply of vegetables. Another thing we LOVE to do in my family is bake vegetables, usually with olive oil and garlic as a staple base. Today, however I felt like doing something different.

Voila – let’s Bake up some Brussel Sprouts baked with Capers and Miso Sauce.


  • Organic Brussel Sprouts (I used 2 small bags being about 80 pieces)
  • 15 organic garlic cloves
  • 3 tablespoons Miso Paste (I use South River Miso Paste)
  • 6 tablespoons of Olive Oil
  • 2 tablespoons White Balsamic Vinegar
  • Fresh Ground Pepper
  • Capers (I used around 25)
  • 4 teaspoons Caper Brine (taken from jar of capers)

Additional ingredients – Capers, pepper, garlic, mixture of olive oil and white balsamic vinegar and miso paste


  • Pre Heat oven to 350 Farenheit
  • Line a baking tray with olive oil and toss full garlic cloves in
  • Place Brussel Sprouts in a big bowl (outer leaves removed, bottoms cut off and then sliced in half)
  • In a separate bowl mix olive oil, white balsamic vinegar, caper brine, miso paste, pepper and capers and whisk till the miso paste mixes in well
  • Pour mixture over Brussel Sprouts and mix well with 2 big spoons
Make sure the brussel sprouts are covered well

Make sure the Brussel Sprouts are covered well

  • Spoon Brussel Sprouts into baking tray
Spoon brussel sprouts into baking tray

Spoon Brussel Sprouts into baking tray

  • Cover with aluminium foil
  • Bake on 350 Farnenheit for 1 hour
  • Remove aluminium foil
  • Bake on 400 Farenheit for additional 30 minutes
Made with Love

Made with Love

**Thanks to my MUM (visiting from Australia) for helping me take the photos , who has also just started her own BLOG titled “Magical Moments; Growing up in the 60’s” which you can check out HERE.

Leave a Reply

Your email address will not be published. Required fields are marked *