Sesame Miso Glazed Roasted Brussels Sprouts
Crispy and golden on the outside, soft and tender on the inside, these Brussels sprouts make a great side dish for so many meals. They are so flavourful that even Brussels sprouts skeptics will find them hard to resist!
We are big Brussels sprouts supporters on this blog all year round. Brussels sprouts are often thought of as a classic side dish for holiday meals, and they make an appearance at most of our holidays, but this recipe is honestly so tasty that you won’t be able to wait for holidays to come around. We guarantee that these sprouts will become part of your weeknight or weekend meals just like they have for us.
For this recipe, we’ve taken lots of different flavours that, when combined, create something beautiful. The rich and salty miso is further enhanced by a little soy sauce and nutritional yeast for the ultimate umami flavour and balanced with sweet pure maple syrup and spicy sriracha. Sesame seeds add great texture to the glaze but have a pretty mellow flavour. To get the full sesame experience, we included a little bit of sesame oil, which goes a long way in the flavour department. Overall, the finished product is so delicious that you could literally eat it by the spoonful – not that we would ever do that…
Adding half of the glaze right before the sprouts are done roasting allows it to absorb into them and develop the flavour. The final 5-10 minutes of roasting re-crisps the Brussels sprouts so that they end up being both flavourful and crispy. We could go on and on about the incredible flavours that come from such an easy recipe made with a super healthy vegetable, but we recommend trying it out yourself and get ready to be impressed!
Don’t forget to tag us in your creations – @smallkitchenbigplates
Sesame Miso Glazed Roasted Brussels Sprouts
Crispy and golden on the outside, soft and tender on the inside, these Brussels sprouts make a great side dish for so many meals. They are so flavourful that even Brussels sprouts skeptics will find them hard to resist!
Ingredients
- Roasted Brussels Sprouts
- 2 pounds Brussels sprouts, halved
- 1 tablespoons olive oil
- Salt and pepper to taste
- Sesame Miso Glaze
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons white miso paste
- 2 tablespoons grainy mustard
- 1 tablespoon sesame seeds
- 1.5 tablespoons maple syrup
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (leave out or add more depending on spice preference)
- 2 scallions, chopped finely
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the Brussels sprouts in half vertically, chopping off the hard bit at the bottom, add them to a lined baking tray, and toss with 1 tablespoon olive oil and salt and pepper to taste.
- Roast Brussels sprouts until they begin to turn golden brown, about 20-25 minutes, tossing halfway through.
- Meanwhile, mix glaze ingredients together. Combine nutritional yeast, olive oil, water, miso, mustard, sesame seeds, maple syrup, rice vinegar, soy sauce, sesame oil, sriracha (if using), and scallions in a bowl and set aside.
- When Brussels sprouts are almost done, remove from the oven and toss with half of the glaze.
- Roast the Brussels sprouts for 5-10 more minutes or until they are cooked and crispy to your liking.
- Remove from the oven and serve with the remaining half of the glaze drizzled on top.
Notes
- We eat salads pretty much every day for lunch so when making this recipe, we usually double the glaze and put half of it into a jar which we’ll add additional water to because it makes an amazing salad dressing!
- If you have leftovers, store them in the fridge for 3-4 days and when reheating, either put them back into the oven at 400°F or pan fry to revive them to their crispiest selves.
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My fiancé likes Brussel sprouts, but he really likes the looks of this dish. Thanks for the recipe.
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Love to hear it, we know they taste as good as they look. Let us know how it goes and share photos @smallkitchenbigplates on Facebook and Instagram!
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