I love roasted brussels sprouts, throw in a savory sauce over them and you have some Miso-Glazed Brussels Sprouts. These are so perfect as a snack, side dish, or to add into a bowl (like Roasted Vegetable Bowl with Peanut Sauce).
I never really ate brussels sprouts growing up so after I discovered how much I LOVE them, I use them often with bowls, salads, or just as a snack. While getting ready for baby #2 to be here, I have been snacking like crazy. This snack is definitely my husband and I finish in one sitting right after pictures are taken!
How to make the Miso-Glazed Brussels Sprouts:
- Wash your brussels sprouts extremely well and remove the ends. Tip: ALWAYS wash your produce, even if it says it's been triple washed! This is a great resource on how to wash your fruits and vegetables thoroughly.
- I like to use quartered and halved pieces for roasting.
- Roast the brussels sprouts for 15 mins then flip them and roast for another 10 minutes.
- While they're roasting, I like to go ahead and make my miso glaze.
- Whisk together some white miso paste, rice vinegar, maple syrup, minced garlic, olive oil, and sea salt.
- The brussels sprouts should have crispy edges and a tender center. Remove them from the oven and add most of the miso glaze over the roasted brussel sprouts and cook them in the oven for another 5 minutes. If you feel like your brussels sprouts are already cooked perfectly, lower the oven temperature for 350 and cook for 5 mins for the glaze to soak in. I like to keep some extra for additional dipping or drizzling some extra over the brussels sprouts at the end.
- Let them cool for about 10 mins and enjoy them warm or at room temperature!
I hope you love these miso-glazed brussels sprouts as much as we do! For more appetizer and snack recipes, check out these below:
- Cherry Tomato Bruschetta Appetizer
- Easy Vegan Zucchini Fritters
- Blueberry Balsamic Cream Cheese Dip
- Vegan Esquites (Mexican Street Corn Salad)
- Mushroom and Caramelized Onion Tart
Miso Glazed Brussels Sprouts
- 3 cups brussels sprouts; halved or quartered
- 1 tbsp olive oil
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 3 tbsp maple syrup
- 3 cloves garlic; minced
- 2 tbsp olive oil
- sea salt; to taste
- Preheat your oven to 450°F and line a baking tray with parchment paper.
- Drizzle 1 tablespoon olive oil over your brussels sprouts in your baking sheet. Roast for 15-20 minutes, rotating once in between. Brussels sprouts should be golden brown and crispy on the edges.
- While your sprouts are baking, prepare your miso glaze by whisking together your miso, rice vinegar, maple syrup, minced garlic, olive oil, and salt.
- Remove the tray from the oven and pour half the glaze over the brussels sprouts and coat. Place back in the oven for an additional 5 minutes.
- Remove from the oven and transfer them to a large mixing bowl or serving bowl. You can pour the remainder of the dressing on the brussels sprouts and toss to combine well OR save the remainder as a dipping option.
- Best served warm with some spicy sauce of your choice on the side!
- I used a 1 lb bag of brussel sprouts and halved, quartered, and sorted any bad ones which yielded about 3 cups.
- Left-over glaze can be used as dipping after they are cooked.