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.

Miso Glazed Roasted Brussels Sprouts

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.

Miso Glazed Roasted Brussels Sprouts

Whether you make them for thanksgiving, or a causal steak or chicken dinner, I promise you that they hit every single time.

ingredients for Miso Glazed Roasted Brussels Sprouts

To Make These Miso Glazed Brussels Sprouts You Will Need:

  • brussels sproutsTry to find ones that are all pretty uniform in size.
  • avocado oilOr use a oil safe for high-temp cooking.
  • kosher saltEnhances the flavors in this recipe.
  • freshly ground black pepperThis will add some subtle bite and flavor.
  • garlic (fresh) – Adds distinct punchy flavor.
  • miso pasteLends a toasty, sweet and savory flavor.
  • rice vinegarAdds acidity and tang with slight sweetness.
  • maple syrup – Lends distinct sweet flavor.
  • small limeAdds subtle citrus flavor and acidity.

prepped brussels sprouts

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.

toss Brussels sprouts with oil, salt and pepper

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 to combine

Toss well to coat the brussels spouts in the oil and seasoning.

whisk glaze ingredients

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 oil in large cast iron skillet

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.

arrange brussels sprout halves

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.

once golden add garlic

Remove off of the heat and add in 4 cloves finely chopped garlic.

toss to combine and roast in oven

Toss and slide the skillet onto the middle rack of your preheated oven.

tossing every 5 minutes

Toss every 5 minutes until fork tender.

remove and pour 2T of the glaze

Remove and pour in only 2 tablespoons of the miso glaze, toss well to coat.

Miso Glazed Roasted Brussels Sprouts

Serve with the remaining glaze in a small dish and squeeze the juice of a wedge of lime over top of the brussels sprouts.

Miso Glazed Roasted Brussels Sprouts

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Miso Glazed Roasted Brussels Sprouts

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Miso Glazed Roasted Brussels Sprouts

Miso Glazed Brussels Sprouts
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Yield: 4 servings

Miso Glazed Roasted Brussels Sprouts

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.

Ingredients

FOR THE BRUSSELS SPROUTS

  • 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

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

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1serving, Calories: 122kcal, Carbohydrates: 21g, Protein: 7g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 638mg, Potassium: 700mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1289IU, Vitamin C: 147mg, Calcium: 87mg, Iron: 3mg