Vegan and Gluten-free. An easy holiday side dish everyone will love. Miso glazed roasted brussel sprouts.
January brings with it a slow down. 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 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.
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 lighter coloured 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 where-ever 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 the come out of the oven.
Serve these vegetables along side 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 disolving 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.
Miso Glazed Brussels Sprouts
- 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
- 1/4 teaspoon sesame oil plus more for serving
- 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