Brussels sprouts are a versatile and nutritious vegetable that can be cooked in many ways.
In this recipe, I will show you how to make miso glazed brussel sprouts, a flavorful and healthy dish that is perfect as a side or main course.
Brussels sprouts are a member of the cruciferous vegetable family, which includes other vegetables like broccoli, kale, and cauliflower. These vegetables are known for their high nutritional value and numerous health benefits.
Miso paste, a traditional Japanese ingredient, adds a unique flavor and a boost of nutrition to this dish.
Let’s get started and put together this delicious roasted brussels sprouts recipe!
- 1 lb brussels sprouts, trimmed and halved
- 2 tbsp of miso paste (I prefer white miso paste)
- 2 tbsp of maple syrup
- 2 tbsp of rice vinegar (or apple cider vinegar)
- 2 tbsp of olive oil
- 1 clove of minced garlic
- Salt and pepper to taste
- Sesame seeds and chopped scallions for garnish
Miso Glazed Brussels Sprouts Recipe
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the white miso paste, maple syrup, rice vinegar, olive oil, garlic, salt, and pepper.
Add Brussels sprouts to the bowl and toss to coat them with the miso mixture.
Spread the Brussels sprouts on the prepared baking sheet in a single layer.
Roast brussels sprouts in the oven for 20-25 minutes, or until the sprouts are tender and caramelized.
Serve the miso roasted brussels sprouts, garnished with sesame seeds and chopped scallions, and drizzle with a little olive oil or toasted sesame oil if desired.
What is miso paste and where can I buy it?
Miso paste is a traditional Japanese seasoning made from fermented soybeans. Miso paste can be found in most grocery stores or Asian markets.
Can I use a different type of miso paste?
Yes, you can use any type of miso paste for this recipe, but the flavor may vary slightly. Some of the most common types of miso paste include:
- White Miso: Made from fermented soybeans and rice or barley, this miso has a sweet and mild flavor, and a light beige color.
- Yellow Miso: Made from fermented soybeans and barley, this miso has a stronger flavor than white miso, and a light yellow color.
- Red Miso: Made from fermented soybeans and barley, this miso has a deeper flavor than yellow miso, and a dark reddish-brown color.
- Hatcho Miso: Made only from fermented soybeans, this miso has a rich, savory flavor and a dark brown color.
How do I clean and prepare Brussels sprouts?
A: To clean Brussels sprouts, remove any yellowed or damaged outer leaves and rinse them under cold water. Cut off the tough stem end and slice them in half.
How to get crispy brussels sprouts?
The key to getting crispy Brussels sprouts is to make sure they are dry before roasting and to roast them at a high temperature.
This allows the outside to caramelize and crisp up while the inside stays tender. Another tip is to make sure the brussel sprouts are spread out in a single layer on the baking sheet, so they’re not overcrowded and can roast evenly.
Can I use frozen brussel sprouts for this recipe?
Fresh Brussels sprouts are recommended for the best flavor and texture, but you can use frozen Brussels sprouts if that’s all you have available.
Brussels sprouts recipe variations
After mastering this miso glazed brussel sprouts recipe, you may be interested in experimenting with some of these other brussel sprout variations:
Shaved brussels sprouts salad: Thinly slice raw Brussels sprouts and toss them with a lemon vinaigrette, shaved Parmesan cheese, and toasted nuts for a fresh and flavorful salad.
Pan-seared brussels sprouts with bacon: Heat a skillet over high heat and add halved Brussels sprouts. Sear them until golden brown and crisp, then toss them with bacon, maple syrup, and red pepper flakes.
Brussels sprouts gratin: Mix roasted Brussels sprouts with a creamy sauce made from heavy cream, Dijon mustard, and grated Parmesan cheese. Top with breadcrumbs and bake until bubbly and golden brown.
Brussels Sprouts Stir Fry: Cut Brussels sprouts into quarters and stir-fry them with sliced bell peppers, onions, and a soy-ginger sauce. Serve over rice for a quick and easy weeknight dinner.
Baking sheet to roast brussels sprouts
Large mixing bowl to mix all the ingredients together