Miso Sesame Glazed Brussels Sprouts
Crisp-tender Brussels sprouts roasted and coated in a sweet savory miso sesame glaze.
Serves3 to 4
Prep10 minutes
Cook15 minutes
Brussels sprouts have long been the underrated vegetable of the dinner table. They’re often met with hesitation or outright avoidance (although I personally love them). But when roasted and glazed, they easily become the star of any meal. These miso sesame glazed Brussels sprouts are a perfect example of how a simple vegetable can be transformed into a flavor-packed side dish. Sweet, savory, nutty, and utterly irresistible, these Brussels sprouts are sure to become a repeat favorite. Even my kids love them!
The magic starts with roasting. By halving the sprouts and giving them a quick sear in a hot skillet before finishing them in the oven, they become crisp on the outside and tender on the inside with a slight caramelization that enhances their natural sweetness. Finishing them with a glaze made from white miso, maple syrup, toasted sesame oil, and rice vinegar creates a sticky, umami-rich coating that clings to every sprout. Top them with toasted sesame seeds, and you’ve got the kind of side that turns skeptics into fans.
Why You’ll Love It
- Crisp, tender texture. Roasting the sprouts gives them a slightly caramelized golden-brown exterior, while keeping the inside tender and flavorful.
- Sweet-tangy flavor. The miso glaze turns roasted sprouts into a sticky, satisfying side dish everyone will enjoy.
- Fuss-free and versatile. Ready in just 25 minutes with simple pantry ingredients. This side dish is great for weeknight dinners, special occasions, or holiday meals; it pairs well with just about any protein.
Key Ingredients in Miso Sesame Glazed Brussels Sprouts
- Garlic: Adds a fragrant, savory punch that complements the sweetness of the glaze and deepens the overall flavor.
- White miso: Provides an umami-rich flavor that gives the glaze depth and brings together the whole side dish.
- Brussels sprouts: The star of the dish! They provide a hearty, slightly bitter base that contrasts with the sweet and savory glaze.
How to Make Miso Sesame Glazed Brussels Sprouts
- Prep Brussels sprouts. Halve each sprout, or quarter if large. Toss with vegetable oil, kosher salt, and black pepper.
- Cook sprouts. Arrange in a skillet in a single layer cut-side down. Cook until the bottoms start to brown. Transfer the skillet to the oven and roast. Scatter thinly sliced garlic over and continue to roast until the sprouts are crisp-tender.
- Make glaze. Meanwhile, whisk white miso, rice vinegar, maple syrup, toasted sesame oil, and black pepper together in a bowl.
- Serve. Drizzle the glaze over the Brussels sprouts and toss to coat. Sprinkle with toasted sesame seeds if desired.
Miso Sesame Glazed Brussels Sprouts Recipe
Crisp-tender Brussels sprouts roasted and coated in a sweet savory miso sesame glaze.
Prep time 10 minutes
Cook time 15 minutes
Serves 3 to 4
Nutritional Info
Ingredients
For the Brussels sprouts:
- 1 pound
Brussels sprouts
- 2 tablespoons
vegetable oil
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 2 cloves
garlic, thinly sliced
For the glaze:
- 1 tablespoon
white miso paste
- 1 tablespoon
rice vinegar
- 2 teaspoons
maple syrup
- 2 teaspoons
toasted sesame oil
- 1/4 teaspoon
freshly ground black pepper
- 1 teaspoon
toasted sesame seeds (optional)
Instructions
Heat the oven to 425°F. Meanwhile, trim 1 pound Brussels sprouts. Halve each sprout or quarter if large. Transfer to a large bowl.
Add 2 tablespoons vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until combined.
Transfer to a large 12-inch oven-safe skillet and arrange into a single layer cut-side down. Place over medium heat and cook until the bottoms start to brown, 2 to 3 minutes. Toss the sprouts and arrange back into an even layer.
Transfer the skillet to the oven and roast for 7 minutes. Toss the sprouts and arrange back into an even layer. Scatter 2 thinly sliced garlic cloves over the sprouts. Return to the oven and roast until the sprouts are crisp-tender, about 6 minutes more.
Meanwhile, whisk 1 tablespoon white miso paste, 1 tablespoon rice vinegar, 2 teaspoons maple syrup, 2 teaspoons toasted sesame oil, and 1/4 teaspoon black pepper together in a small bowl until combined.
Remove the skillet from the oven. Drizzle the glaze over the Brussels sprouts and toss to coat. Sprinkle with 1 teaspoon toasted sesame seeds if desired.
Recipe Notes
Make ahead: The glaze can be made up to 1 day ahead and refrigerated in an airtight container. Let come to room temperature before using.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.