Miso-Glazed Brussel Sprouts
Looking for a tasty veggie option? You've got to try these miso-glazed Brussels sprouts!
They're crispy on the outside and meaty on the inside, with a mouth-watering miso glaze that will leave you wanting more. Plus, they're versatile and always delicious, making them a reliable option for your veggie rotation. I love pairing this side dish with my Salmon en Papillote or my Stuffed Artichokes with Peas and Dill for the perfect well-rounded meal.
To make these sprouts, it's important to buy similar-sized ones for consistent cooking. Be sure to trim off the stem end and discard any loose, discoloured leaves. For the perfect flavour, use white miso paste – it's light in colour with a mellow taste that can really elevate plant-based recipes. And when roasting, use avocado oil for its high smoke point, which won't burn at higher temperatures.
Over the years I have perfected these Brussel sprouts to make sure they are perfectly crisply and golden brown every single time. If you want perfectly crispy and golden brown sprouts every time, there are two things to keep in mind. First, sear them to make sure the cut side is well-cooked. Second, avoid crowding the pan, as this doesn't allow for proper searing and creates steam, resulting in soggy Brussels sprouts. With these tips, you'll be able to make delicious, crispy sprouts that are sure to impress your taste buds!
Miso-Sesame Glazed Brussel Sprouts
INGREDIENTS
EQUIPMENT
Large oven-safe skillet - my Our Place Always Pan is my fave!
Blender or food processor
BRUSSELS
5 cups Brussels sprouts, browned outer leaves removed, large stalks trimmed off, halved (quartered if very large in size. 1 lb. yields around 5 cups.)
2 Tbsp. + 1/4 cup avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
3/4 Tsp. kosher salt, plus more to taste
1/4 Tsp. fresh black pepper
5 whole cloves garlic, skin removed and smashed or halved
1/4 cup Panko breadcrumbs (gluten free)
1/4 cup grated Parmesan cheese (optional)
2 tbsp. toasted sesame seeds
MISO GLAZE
1 Tbsp. white miso paste
2 Tbsp rice vinegar (or sherry vinegar)
1 Tbsp. toasted sesame oil
1 Tbsp. soy sauce or tamari (if making this recipe gluten free, use tamari)
1/2 Tbsp. chili flakes, plus more for garnish (optional)
1 Tbsp maple syrup or honey
1/4 Tsp. kosher salt
INSTRUCTIONS
This dish will last about 4 days in an air-tight container in the refrigerator. Not freezer-friendly.
Preheat your oven broiler to HIGH.
Add trimmed and halved Brussels sprouts to a large mixing bowl and season with 2 Tbsp. oil, salt, and pepper. Toss to coat and set aside.
Combine white miso paste, Dijon mustard, vinegar, sesame oil, soy sauce, and chili flakes in a food processor (you can also use a blender*). Set aside.**
Heat a large (at least 12-inch) oven-safe skillet over high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as needed), then add Brussels sprouts. Make sure the pan is not crowded.***
Cook for 2-3 minutes cut side down to get a sear. Once golden brown, add garlic, toss, and reduce to medium-high heat. Continue to cook for 7-8 minutes, tossing regularly until they are crispy but not burnt.
While the Brussel sprouts cook, add Panko, Parmesan, and sesame seeds to a medium bowl; toss to combine.
Remove the Brussel sprouts from heat and immediately add the miso glaze and toss to coat. Sprinkle the Panko mixture overtop, and transfer the skillet to the upper center rack of the oven. Broil for 1 to 2 minutes, until a deep golden-brown crust forms.
Once the Brussels are done, plate, garnish with sesame seeds and chilli flakes, and enjoy!
NOTES
*If using a blender, blend on low speed until combined. Increase the blender speed to medium, and THEN slowly pour in the cooking oil.
**Taste and adjust flavour as needed, adding more salt or miso for saltiness, vinegar for acidity, or maple syrup for sweetness. It should be equal parts tangy, salty, and sweet.
***All sprouts should have room to lie face down and they shouldn’t be piled on top of each other. If it’s crowded, remove a few to cook in a separate batch (trust me - it’s worth it!).
To Reheat: Reheat leftovers in a large skillet on the stove over medium heat until warmed through, adding in a splash of rice vinegar to perk them back up. You can also pop the left overs in the oven at 350ºF until heated through (about 5 or so minutes).
Of course, when it comes to serving, I love plating these on my Gharyan Stoneware dishes. I just love the contrast between the two. Let me know how you liked this dish!
BON APPETIT!
Photography by: Patricia Brochu