Miso Maple Brussels Sprouts
One of our new favorite umami-packed veggie sides! Our Miso Maple Brussels Sprouts are easy to make and pack so much incredible flavor with very little effort!
I am obsessed with this recipe. Truly, this is one of those recipes where my husband and I were out for a rare date night and had some miso-glazed Brussels as an appetizer that we both loved so much, I had to recreate it at home. I give you our Miso Maple Brussel Sprouts!
Why You’ll Love These Brussels Sprouts
I’m sure you all have Brussels sprouts recipes that you know and love, but trust me, these are absolutely worth switching up your normal go-to recipe. The combination of the miso and maple syrup creates the most delightful salty, sweet, umami flavor, and by roasting and then finishing with a pan fry adds a delightful little crisp!
Ingredients Needed
- Brussels Sprouts – These delightful little veggies are pack a ton of nutritional punch with fiber, vitamin K, and vitamin C!
- White Miso Paste – This adds so much depth of flavor and umami! You can find it in your local grocery store, but it’s often more affordable at Asian markets.
- Maple Syrup – The sweet maple flavor is such a great miso complement!
- Seasoned Rice Vinegar – Lightly sweetened acidity.
- Olive Oil – Divided for the roasting and the pan frying.
- Soy Sauce – This adds more umami!
- Seasonings – Salt, Pepper, Sesame Seeds, and Red Pepper Flakes.
White vs. Red Miso Paste
For this recipe, you definitely want white miso paste as it has a much milder, slightly sweet flavor than red. Red miso paste has a much stronger, saltier fermented flavor, which is absolutely delicious, but better when cooked longer than this glaze is.
Easy to Make!
Roast Brussels Sprouts
The first step to this recipe is to trim and halve the Brussels and then give them a quick roast. 15 minutes is all you need. What’s great about this recipe, especially for a holiday meal, is that you can roast them and then set them aside and finish them in the pan on the stovetop with the glaze when you’re ready for them. We love a side that’s easy and doesn’t take up precious oven space!
Make the Glaze
This umami bomb of a glaze is the key to these Miso Maple Roasted Brussels Sprouts! In addition to the flavors of miso, maple, and rice vinegar, we also add sesame seeds and black and red pepper flakes! You can use a mortar and pestle to crush and grind those sesame seeds with the pepper, a spice grinder, or a rolling pin and a plastic bag. Whatever you have to release all of that sesame goodness.
Pan Fry and Glaze
Once you’re close to being ready to serve (as they’re best served hot), give those little roasted Brussels a pan fry and add that delicious glaze.
And done! Miso Maple Brussels Sprouts. It’s a mouthful to say, but a delicious, delicious mouthful of a healthy side that happens to be vegan and gluten-free!
Roasted to tender perfection, slightly crisped on the outside, and glazed in our sweet umami miso maple glaze. My kind of side dish right here.
You Also Might Like
- Roasted Brussels Sprouts and Pomegranate Salad
- Easy Maple Roasted Carrots
- 10 Minute Sauteed Sugar Snap Peas
- Lemon Sesame Mustard Greens
- Roasted Beet and Feta Salad
- Maple Roasted Butternut Squash
- Baked Parmesan Zucchini Spears
It’s sure to be on our Easter table this year (as well as many, many other times throughout the year)! Give our Miso Maple Brussels Sprouts a try for yourself to add something new and delicious to your lineup!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Miso Maple Brussels Sprouts
Equipment
- Sauté pan at least 2 or 3 quart
Ingredients
- 2 lbs Brussels sprouts
- 2 tablespoons white miso paste
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons olive oil divided
- 1/4 teaspoon sesame seeds optional: toasted
- 1/8 teaspoon black pepper
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon kosher salt
Instructions
- Prep Brussels Sprouts: Preheat oven to 425℉. Trim and halve Brussels sprouts.
- Roast: Line a baking tray with foil and add the Brussels, and add 1 tsp olive oil and kosher salt. Roast in the center rack for 15 minutes. After 15 minutes, remove from the oven and set aside until ready to pan fry and serve. This can be done up to a day in advance.
- Make Glaze: Meanwhile, in a mortar and pestle or spice grinder, add the sesame seeds, red pepper flakes, and black pepper and grind together, crushing the sesame seeds (as best as you can with a few grinds with the pestle).
- Pan Fry: Heat a saute pan on medium-high and once hot add the remaining olive oil. Turn the pan to coat and then add the roasted Brussels sprouts. Let sear for 1-2 minutes, turn, and let sear more for another 1-2 minutes.
- Glaze: Turn the heat down to medium/medium-low and add the glaze and stir to coat and saute in the glaze for another 3-5 minutes.
- Serve and Enjoy!
