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Crispy Lemon Miso Brussel Sprout Tacos

These crispy lemon miso brussel sprouts deserve to be the star of the show. The oven roasted vegan brussels sprouts tacos are crispy, lemony, and just a touch sweet.

Course Main Course, Side Dish
Cuisine Mexican
Keyword brussel sprouts, brussels sprouts, lemon, miso, taco, tacos
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people (3 street tacos each)


  • 1 lb Brussels Sprouts chopped into quarters
  • 2 tbsp extra virgin olive oil divided
  • 1 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1/4 cup lemon juice
  • 1 tbsp soy sauce low sodium preferred, especially if your miso is high in salt
  • zest of half a lemon
  • salt and pepper to taste
  • 2 tbsp cashews (or preferred nut) crushed
  • tortillas and taco filling of choice for serving we used arugula (rocket), shredded cabbage, and sauteed onions


  1. Preheat oven to 425*F

  2. Line a baking sheet with parchment paper and toss quartered Brussels sprouts, 1 tbsp olive oil, and salt and pepper to taste. Stir so that the oil is evenly distributed and make sure the Brussels sprouts are in a single layer.

  3. Place in the preheated oven and roast for 20 minutes. There is no need to stir during this time because you want the Brussels to get slightly crispy.

  4. While the Brussels sprouts are roasting, combine the ingredients from miso paste to lemon zest in a medium bowl and whisk until well combined.

  5. Once the Brussels sprouts have roasted and have been removed from oven, heat remaining 1 tbsp olive oil over medium heat in a skillet.

  6. Add Brussels sprouts and cook for 2-3 minutes until desired crispiness is reached

  7. Add the lemon miso sauce to the skillet and cook for 5 more minutes until most of the liquid is absorbed.

  8. Top with crushed cashews

  9. Separate into tortillas and add your favorite toppings