Miso-Glazed Roasted Brussels Sprouts
User Reviews
4.9
Miso-Glazed Roasted Brussels Sprouts
Description
This Miso-Glazed Roasted Brussels Sprouts recipe emphasizes caramelized and crispy sprouts accented by a glossy miso-based glaze. The Brussels sprouts are trimmed, halved, and tossed with oil, salt, and pepper before being seared face-down in a hot oven-safe skillet until browned. After searing, they're moved to the oven to roast fully, allowing the interior to soften and the exterior to crisp without overcrowding.
The glaze is crafted from miso paste, rice vinegar, maple syrup, and a small pinch of salt, delivering a balanced profile of salty, sweet, and acidic flavors. Adding this glaze near the end of roasting combines the seasonings tightly to the sprouts’ surface, complementing their slight bitterness.
Whole garlic cloves roast alongside the sprouts, mellowing in flavor and giving a subtle garlic aroma. The final dish can serve as an elevated vegetable side that pairs well with grilled or roasted meats.
The recipe is adaptable for dietary needs by choosing chickpea miso for soy-free options and verifying gluten-free status when necessary. Adjusting seasoning before glazing ensures the balance suits individual preferences.
Ingredients
BRUSSELS
- 5 cups Brussels sprouts quartered if very large in size // 1 lb yields ~5 cups, browned outer leaves removed, large stalks trimmed off, halved
- 2 tsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
- 3/4 tsp sea salt plus more to taste
- 1/4 tsp black pepper fresh
- 5 whole cloves garlic skin removed, smashed or halved
MISO GLAZE
- 1 Tbsp miso paste (we prefer chickpea miso for a soy-free option — Miso Master is a great brand // always ensure gluten-free friendly as needed)
- 2 Tbsp rice vinegar (or sub apple cider or white wine vinegar)
- 1 Tbsp maple syrup
- 1 pinch salt sea salt
FOR COOKING
- 2 Tbsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
Instructions
- Preheat oven to 400 degrees F (204 C).
- Add trimmed and halved Brussels sprouts to a large mixing bowl (reserve garlic cloves for later use) and season with oil, salt, and pepper. Toss to coat and set aside.
- In a separate small mixing bowl, add the miso glaze ingredients and stir / whisk to combine. Taste and adjust flavor as needed, adding more salt or miso for saltiness, vinegar for acidity, or maple syrup for sweetness. It should be equal parts tangy, salty, and sweet. Set aside for use after the Brussels sprouts are roasted.
- Heat a large (at least 12-inch) oven-safe skillet (we prefer cast iron) over medium-high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as needed).
- Wait 1 minute for the oil to heat, then add Brussels sprouts (NOT THE GLAZE — we’ll use that later). Make sure the pan is not crowded — all sprouts should have room to lie face down and they shouldn’t be piled on top of each other. If it’s crowded, remove a few to cook in a separate batch.
- Cook for 2-3 minutes cut side down to get a sear. Once golden brown, add garlic, toss, and transfer to oven.
- Bake for 10-15 minutes, removing from the oven every 5 minutes to toss and inspect the sprouts. You want them crispy and deep golden brown but not burnt.
- Remove from oven and immediately add HALF the miso glaze (alternatively, reserve all as a dipping sauce). Toss to coat and serve hot with remaining glaze on the side for dipping.
- Best when fresh. Store cooled leftovers covered in the refrigerator up to 2-3 days. Not freezer friendly. Reheat in the microwave or on the stovetop in a skillet over medium heat until hot.
Notes
- Use chickpea miso for a soy-free alternative and check the miso brand for gluten-free if needed.
- Adjust glaze flavor by tasting and balancing saltiness, acidity, and sweetness before applying to sprouts.
- Cook sprouts in a single layer without crowding to achieve crisp, evenly browned edges.
- The recipe was adapted from The New York Times and nutrition information is an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(1-cup servings)
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1one-cup servings | |
| Calories | 124 | 6% |
| Carbohydrates | 12.8g | 4% |
| Protein | 3.8g | 8% |
| Fat | 7.6g | 12% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1.12g | 7% |
| Monounsaturated Fat | 5.15g | 26% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 482mg | 20% |
| Potassium | 364mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4.9g | 10% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 104mg | 116% |
| Calcium | 50mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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