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Miso-Glazed Roasted Brussels Sprouts
Quick and delicious roasted Brussels sprouts with garlic and a savory-sweet miso glaze. Crispy edges, tender center, and BIG flavor! Just 30 minutes and 8 ingredients required.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 (1-cup servings)
Calories: 124 kcal
Course:
Side Dish
Cuisine:
Vegan
Ingredients
BRUSSELS
- 5 cups Brussels sprouts, browned outer leaves removed, large stalks trimmed off, halved (quartered if very large in size // 1 lb yields ~5 cups)
- 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 fresh black pepper
- 5 whole cloves garlic, skin removed and 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 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate. *Recipe adapted from The New York Times.
Nutrition Information
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
Monounsaturated Fat
5.15g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
482mg
(20%)
Potassium
364mg
(10%)
Fiber
4g
(16%)
Sugar
4.9g
(10%)
Vitamin A
650IU
(13%)
Vitamin C
104mg
(116%)
Calcium
50mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 5(1-cup servings)
Amount Per Serving
Calories 124
% 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.