This side dish takes Brussels sprouts from boring to bursting with flavor.
When I’m looking for a good side dish to serve, I sometimes feel like I have to make a choice between something packed with flavor and something packed with nutrition. It can be hard to find a dish that truly delivers both. Until now! Though healthy, Brussels sprouts have a reputation for being unpleasant in terms of flavor. But I think that opinion can very easily be proven wrong with the right preparation. Baking Brussels sprouts, for example, is a great way to develop the vegetable’s rich, earthy flavors. In doing so, the outside gets crispy and caramelized while the inside gets nice and tender.
So for this recipe, it should come as no surprise that you’ll be baking the Brussels sprouts. Not only that, but you’ll be glazing them with an incredibly delicious sauce that’s loaded with umami flavor thanks to miso as a main ingredient. In addition, you’ll also be using avocado oil, salt, pepper, chili flakes, coconut aminos, rice vinegar, maple syrup, and garlic. After mixing those ingredients together, you’ll be adding them to Brussels sprouts that have already been baking in the oven for 15-20 minutes. Once you’ve got them all coated, you’ll need to bake them for an additional 5 minutes so the glaze can caramelize. Finish your miso-glazed Brussels sprouts off with a sprinkle of sesame seeds and you’ll be ready to enjoy this scrumptious side dish.
What is miso?
If you’re not familiar with miso, it’s definitely worth adding to your kitchen. This traditional Japanese ingredient is a thick paste made from fermented soy beans, salt, and koji (a type of fungus found on rice and other grains). These three ingredients are then aged to continue the fermentation process for months or even years. Miso has been used to add savory, umami flavor to a variety of dishes in Japan for centuries and has become synonymous with Japanese cuisine. However, it’s actually thought to have originated in China and then been introduced to Japan in the 6th century. Today, over 1,300 varieties of miso exist, and as an ingredient, it’s been rising in popularity around the globe in recent years.
How do I store leftovers?
If you have leftovers of your miso-glazed Brussels sprouts, you can store them in an airtight container in the fridge for 3 to 4 days. To freeze leftovers, first flash-freeze them on a baking sheet in the freezer for 20 minutes, then transfer them to a freezer-safe bag where they can stay for up to 3 months. Thaw before reheating. When you’re ready to reheat your leftovers, you can do so in the oven at 400°F for 5 minutes, or you can use the microwave or an air fryer.
Serving suggestions
There’s something about this recipe that feels so nourishing to me, so I like to pair it with a main that makes me feel the same way. Some healthy recipes that come to mind are this Grilled Cod, this Blackened Salmon, or this Quinoa-Crusted Chicken.
When I tried cooking with miso at home the first time, I absolutely fell in love with the rich flavor it can add to so many dishes. So, if you feel the same and are looking for more ways to use it in your kitchen, check out these recipes for Miso Eggplant, Miso-Glazed Salmon, and Miso-Lemon-Tahini Dressing.
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved (about 4 cups)
- 1 tablespoon avocado oil
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes optional
- 2 tablespoons white miso paste
- 1 tablespoon coconut aminos or low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup
- 3 cloves garlic minced
- Sesame seeds optional, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Trim, halve, and place the Brussels sprouts in a bowl. Toss with avocado oil, salt, black pepper, and red chili flakes, if using.
- Spread the sprouts in a single layer on the baking sheet and roast for about 15 to 20 minutes until they are tender and lightly browned.
- Whisk together white miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic in a small bowl until the mixture is smooth.
- Remove the roasted sprouts from the oven, drizzle the miso glaze over them, and toss gently to coat evenly.
- Return the glazed sprouts to the oven for an additional 5 minutes to allow the glaze to caramelize.
- Take out the sprouts, sprinkle sesame seeds over top, and serve warm. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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