Miso Glazed Roasted Brussels Sprouts is a simple yet delicious side dish. Perfectly roasted brussels sprouts are tossed with garlic and a super simple, sweet and savory miso glaze. Yields 4 to 6 servings.
I love brussels sprouts and this is easily one of my favorites.
For our anniversary, Pat and I met my sister Julie and our brother-in-law Jeff at a new-to-us restaurant and I had the best brussels sprouts ever. Actually, the meal as a whole was incredible. Since July, we’ve been back 2 more times, and every time I get the filet, loaded mashed potatoes and the roasted brussels sprouts. I have no clue how they make them, other than the fact I could taste maple syrup and their was a flavor that reminded me of soy sauce or miso – but I couldn’t quite put a finger on it. So when I found this recipe for miso glazed roasted brussels sprouts I immediately made them and they are the closest I could find to the ones I order.
They’re slightly sweet, savory and the squeeze of fresh lime juice over top adds the perfect finishing touch.
Whether you make them for thanksgiving, or a causal steak or chicken dinner, I promise you that they hit every single time.
To Make These Miso Glazed Brussels Sprouts You Will Need:
- brussels sprouts – Try to find ones that are all pretty uniform in size.
- avocado oil – Or use a oil safe for high-temp cooking.
- kosher salt – Enhances the flavors in this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- garlic (fresh) – Adds distinct punchy flavor.
- miso paste – Lends a toasty, sweet and savory flavor.
- rice vinegar – Adds acidity and tang with slight sweetness.
- maple syrup – Lends distinct sweet flavor.
- small lime – Adds subtle citrus flavor and acidity.
Prep the Brussels Sprouts:
Preheat your oven to 400°F (or 200°C).
Trim 1-1/2 pounds brussels sprouts and remove any dry or damaged outer leaves, then cut in half keeping the root end intact.
In a bowl, add the brussels sprouts, 2 teaspoons avocado oil, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Toss well to coat the brussels spouts in the oil and seasoning.
Make The Miso Glaze:
In a small bowl, combine 1 tablespoon white miso paste, 2 tablespoons rice vinegar and 1 tablespoon pure maple syrup. Whisk well to break up the miso until thoroughly combined. Set aside.
Heat a large 12 to 14-inch oven-safe skillet over medium-high heat. Once hot add 2 tablespoon avocado oil and give that a few to heat up.
Then add the brussels sprouts, cut side down and in an even layer, into the oil in the hot pan. Cook 3 to 4 minutes or until a deep golden crust forms.
Remove off of the heat and add in 4 cloves finely chopped garlic.
Toss and slide the skillet onto the middle rack of your preheated oven.
Toss every 5 minutes until fork tender.
Remove and pour in only 2 tablespoons of the miso glaze, toss well to coat.
Serve with the remaining glaze in a small dish and squeeze the juice of a wedge of lime over top of the brussels sprouts.
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Miso Glazed Roasted Brussels Sprouts
Ingredients
FOR THE BRUSSELS SPROUTS
- 1½ pounds brussels sprouts, trimmed, outer leaves removed and halved
- 2 teaspoons avocado oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic, finely chopped
- 1 wedge lime, or serve 1 wedge per person
FOR THE GLAZE:
- 1 tablespoon miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
Equipment
Instructions
FOR THE BRUSSELS SPROUTS:
- Preheat your oven to 400℉ (or 200℃) and heat a large cast iron skillet over medium-high heat.
- Add prepped Brussels sprouts, (2 teaspoons) oil, salt and pepper in a medium bowl and toss to coat.
- Once the pan is hot, add the (2 tablespoons) avocado oil and give it a few to heat up. Then place the brussels sprouts, cut side down, into the oil in the hot pan. Cook 3 to 4 minutes or until a deep golden crust forms.
- Remove off of the heat and add in chopped garlic. Toss and slide the skillet onto the middle rack of your preheated oven. Roast for 10 to 15 minutes, tossing every 5 minutes until fork tender.
MAKE THE MISO GLAZE:
- Meanwhile in a small bowl, combine miso paste, rice vinegar and maple syrup. Whisk well to break up the miso until thoroughly combined. Set aside.
- Remove and pour on 2 tablespoons of the miso glaze, saving the rest for serving, toss well to coat.
- Serve with the remaining glaze and squeeze the lime juice over top of the Brussels sprouts right before serving.
Notes
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great idea for a Brussels glaze! Miso is a nice tweak, and a nice change from balsamic focused Brussels that I’m used to, so thank you!