Looking for an easy holiday side dish everyone will love, try these miso glazed roasted Brussels sprouts. Sweet and savoury vegetable side dish. Vegan and gluten-free recipe.
Love Miso? Try this creamy mashed carrot miso puree or my green onion and miso salad dressing.
January brings with it a slowdown. No more after-work shopping trips. No more mid-week social functions. No more late nights. Things just go back to how I like them. Calm. Slow. Predictable.
As I write this the family is still recovering from New Years'. 9 am and the whole clan is still sleeping. As soon as they get up I'm going to tackle the holiday decorations, get them put away and then clean out the fridge. My only goals for today.
I need to get prepared for normalcy. Reset the house. Restock the fridge. Get a new calendar for the kitchen.
Once school is back in and everyone is back to work we will need meal plans and schedules. I totally slacked off meal planning during December. When I don't know where we are going, to what time, or who will be around, meal plans just don't make sense. I've learned that lesson before. As much as I don't like "winging it" for diner or relying on take-out, I hate wasting food. Shopping for meals that don't get made, or worst yet, meals that get made but not eaten make me a little insane. So December meant easy staples - like this chilli, or this soup. Things that cook in one pot, the slow-cooker and can be frozen. And then there was some take-out pizza.
Needless to say, I'm looking forward to eating my veggies again. Veggies for veggies' sake.
Can you use the miso glaze on other vegetables?
Ya, sure can!
This is a recipe for Miso Glazed Brussels Sprouts, but really the glaze can be used on any vegetable you like to throw into the oven and roast. I particularly like it on carrots and broccoli. I have yet to try it on cauliflower but I think it would be fantastic. I usually double the glaze so I can use it a few times during the course of the week. Use any kind of miso you have on hand.
For a lighter taste stick with a light miso or white miso
, but, honestly, I don't find much of a difference with the dark, stronger tasting varieties. So I say, buy one kind and use it wherever a recipe calls for miso.
I find vegetables like this hard to resist. I'll nibble on these while I get the rest of dinner to the table. And then, if there is any, I'll finish up any leftovers while I clean the kitchen afterwards. I just can't help myself. The glaze will caramelize and get sticky in the oven. I like to keep a bit for drizzling on the veggies when they come out of the oven.
Serve these vegetables alongside anything really. As a mostly veg-family we will eat them next to any rice or pasta-based dish.
How to make Miso Glazed Brussels Sprouts
- First, make the glaze by dissolving miso into some warm (not hot water). Then add the remaining ingredients and set aside.
- Clean the sprouts by cutting off the thick and tough parts of the stem ends. But leave the stems in tack so the sprouts do not unravel. Remove any tough outer leaves. Cut larger ones in half.
- Toss the sprouts on a baking sheet with some of the glaze. Toss to coat then roast for 20-25 minutes at 400 or until the brussel sprouts are tender, browned and caramelized.
- Serve with the remaining glaze.
📖 Recipe
Miso Glazed Brussels Sprouts
Ingredients
- 1 pound of Brussels sprouts dark leaves removed, stems left in tact, quartered or halved depending on size
For the glaze:
- 1 teaspoon light miso
- 3 teaspoons water
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon rice wine vinegar
- 1 teaspoon maple syrup
- ¼ teaspoon sesame oil plus more for serving
Instructions
- Preheat oven to 400. Lightly spray a baking dish or rimmed cookie sheet with cooking oil spray.
For the glaze:
- Dissolve miso in water, stirring until there are no more chunks and it is a smooth paste. Stir in remaining ingredients.
For the Sprouts:
- Prepare Brussels sprouts and arrange on the prepared baking dish. Drizzle with the glaze, reserving a tablespoon or two for serving. Toss the sprouts to coat in the glaze. Bake for 20-25 minute or until they are browned and caramelized. Sprouts should be tender.
- Move sprouts to a serving bowl, drizzle with remaining glaze and a few sprinkles of sesame oil. Serve warm
More Brussels sprout recipes
Shaved Brussels Sprout Salad with Qunioa and Cranberries
Walnut and Raw Brussels Sprout Salad with Walnut and Parmesan
Sarah Toasty says
this looks so flavorful and easy! always looking for new ways to get rid of the giant tub of miso in my fridge, damn you low H mart prices!
Trish @infinebalance says
Tell me about it! Love miso, but it comes in such giant containers. :p
Grace @ FoodFitnessFreshAir says
I really got into both miso and brussels this year. Have yet to combine them though. I did make a miso-glazed eggplant similar to this and can imagine these would be great!
Trish @infinebalance says
OMG! I've just added eggplant to my shopping list.
Kevin says
Most of the time, I hate Brussels sprouts. I think I only tasted ones I like once or twice. Miso glazing may improve flavor.
Trish @infinebalance says
It took me many years to be brave enough to try Brussels sprouts. Now I love them, roasted in the oven I find they are the best.
Lauren @TheSaltyTomato says
I was wondering what else to do with my miso instead of soup. This sounds delicious. I will have to try it.
Julie @ This Gal Cooks says
I love Brussels sprouts. I usually roast them with bacon but I need to give your recipe a try! Pinned and sharing on social media. Thanks for sharing at MM!
Cj says
Love this ~ Would love to see submitted at Food Foto Gallery so I can share with all my foodie friends 🙂
Blake says
Where do you buy the Miso? Is it a paste? or more like a spice? Never bought it before.
Trish @infinebalance says
I find it in the Asian section of my supermarket (big city supermarket. The little corner store down the street does not carry it 🙂 ). Yes it is a paste and comes in either a small tub or a resealable pouch. Sometimes it is refrigerated and other times it is near the Soy sauce. Asian groceries will have it as well as most health focused food stores. Hope that helps