An easy and delicious side dish, these Miso Glazed Brussels Sprouts are roasted and then tossed in a savory miso sauce packed with flavor. They make a quick gluten-free and dairy-free side dish for any occasion.
I entered these Miso Glazed Brussels Sprouts in the Kettle & Fire recipe contest. It would mean the world for me if you could take a second and vote for them. You can vote 1 time per day until the contest is over, so don’t be shy 🙂 You can vote for them HERE!
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Brussels Sprouts at restaurants > brussels sprouts at home.
Truth. Okay, well maybe that statement is about 90% true. I don’t know how they do it, but brussels sprouts at restaurants are always so delicious. However they come, they are usually the perfect texture, the ingredients/toppings are creative, and sauce is usually lick the bowl clean good. I just don’t know how they do it every time.
Our go to way of eating brussels at home is usually roasting with a few spices. Simple but delicious. But I wanted to take these up a notch and really get that restaurant quality recipe at home. And that is what I did. Roasted until crispy and then tossed in a savory sticky miso sauce that is the bomb. And easy to boot. I was super psyched when these came out and they seriously made me feel like I ordered them from a restaurant. And they couldn’t really be any easier to make.
Miso Glazed Brussels Sprouts
To get the recipe going, you first need to roast your brussels – toss them in some oil, and roast at 400 degrees until they are crispy. After they roast for a bit, you start to make the sauce, and the fun begins.
This miso sauce is thick and sticky and pretty much amazing. When I recipe tested it the first time, I had some left over and was pretty much putting it on everything. And it’s as simple as throwing it all into a pan (pretty much), and letting it reduce.
First you add the sesame oil and the ginger and garlic. Let that get fragrant and then add the rest of the ingredients. You want it to get a low boil and then reduce it to a simmer. Then you just sit back and watch, while stirring occasionally, and it becomes this thick and delicious sauce. The consistency should coat the back of a spoon and when you run you spoon through it, it leaves a trail so to say.
After the sauce is done and the brussels sprouts are crispy, you throw them in the pan, mix them up, and voila! To warn you, these are kind of addicting. I ate half the batch after I took photos of them. But if you can hold off and wait for other people to enjoy them, they make a great side dish for just about any meal. And they would also be great for meal prep!
This recipe is part of the Kettle & Fire recipe contest. If you could take a minute and vote for these Miso Glazed Brussels Sprouts it would be greatly appreciated! Thank you for supporting Eat the Gains!
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Miso Glazed Brussels Sprouts
ingredients
- 6 cups halved brussels sprouts (650 grams)
- 1/2 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 inches fresh ginger, minced
- 1/2 cup Kettle & Fire miso soup chicken bone broth
- 2 tablespoons coconut aminos
- 1/2 tablespoon honey
- 1/2 tablespoon lime juice
- 1 teaspoon miso paste
- oil, for coating
- salt and pepper, to taste
- optional toppings: sliced green onions, sesame seeds, red pepper flakes
instructions
- Preheat oven to 400 degrees Fahrenheit and line 1-2 baking sheets with parchment paper. Spread brussels sprouts evenly on pan, making sure they aren't too close so they don't steam, spray with some cooking oil, and sprinkle with salt and pepper. Roast for 30 minutes until crispy.
- When brussels sprouts have about 9 minutes left, make the sauce. In a large sauté pan over medium heat, add sesame oil and let it get hot, about 30 seconds. Add ginger and garlic and cook until fragrant, about 30 seconds. Add in remaining ingredients in the pan and stir to incorporate. Bring to a low boil, reduce heat a little, and let simmer making sure to stir occasionally so it doesn’t burn. Once the sauce has reduced and thickened (should coat the back of a spoon), remove from heat. It should take about 8-9 minutes.
- Once brussels spouts are done, add to sauté pan and stir well to fully coat with the sauce. Sprinkle with optional toppings and enjoy!
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Could I use a basic miso and agave to make this vegan? Or just because I have those on hand🥰🤓
Regardless this sounds delicious!!
Hey Nicole! So sorry, I just am seeing this. Yes, basic miso and agave will work just fine! Hope you enjoy!
This is not vegan.
Hi Megan. You are absolutely correct and I am so sorry. I totally forgot the miso broth had chicken in it. I’m sorry for the confusion and I have updated the recipe accordingly. Thank you for catching that!