Baby Brussels Sprouts Miso Tacos with Peanut Miso and Salsa Macha


Grilled Brussel Sprouts

My wife is a huge fan of Brussels Sprouts, especially when they come into season in the UK. They will make it onto our dinner plate most weeks. I had a trip to Liverpool (without my wife) last year where I ate at a Mexican-themed restaurant called Madre. I ended up ordering a few different tacos, one of them being a Brussels Sprout taco. As my wife wasn’t with me it only seemed natural to try to recreate these at home.

Preparation and the Cook

Start by blanching the Baby Brussels Sprouts. As these were quite small, I only blanched them for 3 minutes. If you are using a larger Brussels, I would blanche for around 5 minutes. Whilst blanching, I mixed the other ingredients together, drained and sliced the Brussels in half and dropped them in the mixture. leaving them in there for an hour.

Next up was making the Peanut Miso Sauce using the recipe from Veggie Chick, which was cracking and went with this cook perfectly.

I was using the Blackstone Griddle for this cook, which was ideal. I simply spooned the Brussels Sprouts onto the griddle and cooked them for around 10-15 minutes until they were starting to get a little charred.

If you don’t have a griddle or griddle accessory for your BBQ this would work in a cast-iron skillet.

Just before the sprouts were done I warmed through the tortillas (from Cool Chile) and then plated up. I also added Salsa Macha on the Brussels which was also picked up from Cool Chile.

The Verdict

This cook will be a bit like marmite – you either love it or hate it. I was pleased with how well this worked and I got a big thumbs up from the Brussels Sprouts aficionado, so that did for me. A keeper!!!

Brussels Sprout Miso Tacos

Chargrilled Brussels Sprouts that have been sat in a Miso sauce. Served in a Taco and topped with Peanut Miso Sauce and Salsa Macha.
Servings 2 people
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 250 g Baby Brussels Sprouts
  • 2 tbsp White Miso
  • 75 g Butter
  • 1 Juice of a Lime
  • 1 Zest from a Lime
  • 1 tbsp Chives (optional)
  • Crispy Fried Onion (optional)
  • 1 tsp Sesame Seeds (optional)


  • Clean and prepare your Brussels, then place in a saucepan with a little salt. Boil the kettle and pour over the Brussels, blanching for 3 minutes. After 3 minutes, drain and put to one side.
  • Place the butter, miso, lime juice and lime rind into a bowl and mix well together.
  • Slice the Brussels in half and then place in the Miso Butter mixture making sure the Brussels are well covered. Let them sit in the mixture for an hour. Whilst the Brussels are sat in the mixture make the Peanut Miso Sauce.
    Brussels Sprouts in the Miso Butter
  • Heat up your griddle to a medium heat, and once ready to cook spoon the Brussels onto the warm griddle and cook for 10-15 minutes. Make sure you keep moving the Brussels making sure they don't burn.
    Brussels Sprouts Cooking
  • Just before the Brussels are cooked warm through your Tortillas.
  • To plate, lay the Tortillas flat, add the cooked Brussels, then spoon over Peanut Sauce and Salsa Macha. You can then add the optional Chives, Crunch Fried Onion bits and Sesame Seeds. I also pickled some Red Onion and added that but again you can choose toppings to suit your taste.
    Brussels Sprouts Tacos
Course: Lunch, Main Course
Cuisine: Fusion, Mexican
Keyword: Brussels, Brussels Sprouts, Griddle Nation, Sprouts, Tacos


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