Miso Glazed Brussels Sprouts
Roasted brussels sprouts tossed with a garlicky, sweet and savory miso glaze. Crisp edges and a tender middle makes it the perfect side dish, snack, or an appetizer.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 29 mins
Servings: 4 people
- 3 cups brussels sprouts; halved or quartered
- 1 tablespoon olive oil
- 2 tablespoon white miso paste
- 2 tablespoon rice vinegar
- 3 tablespoon maple syrup
- 3 cloves garlic; minced
- 2 tablespoon 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.
Calories: 183kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 336mg | Potassium: 318mg | Fiber: 3g | Sugar: 11g | Vitamin A: 505IU | Vitamin C: 57mg | Calcium: 54mg | Iron: 1mg