Miso Maple Brussels Sprouts
Tender on the inside and crispy on the outside, glazed with a sweet salty umani packed glaze!
Servings 6 servings
Calories 92kcal
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!
Nutrition
Calories: 92kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 611mg | Potassium: 608mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 129mg | Calcium: 70mg | Iron: 2mg
