Maple Miso Glazed Roasted Brussels Sprouts
Let’s Talk Brussels Sprouts (& My Not-Guilty Obsession)
If you’d told me ten years ago that I’d be waxing poetic about Brussels sprouts, I’d have laughed you right out of my kitchen. But a couple winters ago—I remember it was just after the radiator finally stopped clanging like a haunted tuba—I tried making Maple Miso Glazed Roasted Brussels Sprouts out of desperation; you know when all that’s left in the crisper are the sad little golf ball veggies nobody wants? Turns out, once you roast ’em and slap that sweet-savory glaze on, they’re basically vegetable candy (but, like, with vitamins). Now, the only problem is not eating them all straight from the tray. True story: my partner once found me in the kitchen doing just that, no shame whatsoever.
Why I Keep Making This (And Sometimes Eat Them All Myself)
Honestly, I whip up these babies when things get hectic and I need a win—my family goes nuts for the flavor combo (even my brother, who claims he’s “allergic to green,” which is completely made up). The maple brings the mellow sweetness; the miso adds this punchy umami depth, kinda like a jazz trio in your mouth. Sometimes the glaze gets a little stubborn and won’t stick, but a quick stir and all’s right with the world. I’ve tried a lot of roasted sprouts, but none quite vanish as quickly at dinner as these do. Oh, and the sticky bits you scrape up from the pan—I may or may not have been caught with a spatula in hand digging them out.
The Stuff You’ll Need (And What I Swap When I Have To)
- 500g (or a heaped pound) Brussels sprouts, trimmed & halved (I’ve used frozen before—just roast a little longer)
- 2 tbsp white miso paste (yellow works too; my grandma never had a clue which was which and it always turned out okay)
- 2–3 tbsp pure maple syrup (I’ve used honey in a pinch, but maple’s just better, sorry bees)
- 2 tbsp olive oil (avocado oil is fine; just don’t use coconut oil unless you want coconutty sprouts—up to you, I guess!)
- 1 tbsp soy sauce (or tamari, for your gluten-free pals)
- 1 tsp rice vinegar (or apple cider, if that’s all you have—sometimes I just leave it out and I’m not sorry)
- A clove of garlic, minced (or more, or granules if you’re feeling lazy)
- Pinch of red pepper flakes (optional, but I’m always a fan of a little kick)
- Fresh cracked black pepper
How I Actually Make These (Real-Life Instructions)
- Preheat that oven to 220°C (425°F). Yes, it needs to be hot so those sprouts get crispy—not steamed into submission.
- Prep the sprouts: Slice off the nubby ends and halve them. If some leaves fall off, throw them on the tray anyway; they crisp up into chip-like things (which never make it onto plates in my house).
- Mix the glaze: In a biggish bowl, whisk together miso, maple syrup, oil, soy sauce, vinegar, and garlic. It looks weird at this point—it’s fine, keep going. (Actually, I sometimes pop this in the microwave for 10 seconds to help the miso mix in.)
- Toss to coat: Dump the sprouts in and toss them around—hands work better than utensils, just sayin’. (This is where I sneak the first taste of glaze and usually end up licking my fingers like a goof.)
- Roast away: Spread on a parchment-lined tray, cut-side down if you want max crisp. Roast for 15 mins, then flip them and spoon over any leftover glaze. Roast another 10-15 mins until they’re bronzed and sticky in spots. (Don’t panic if the edges look extra dark; those are the best bits.)
- Optional: Broil for extra char. Hit them with a quick broil at the end if you want even more crispy edges, but don’t walk away—seriously, these go from perfect to burnt-with-regret in seconds.
- Finishing touches: Crack on some black pepper, maybe a sprinkle of sesame seeds if you’re feeling fancy. Then serve—or, in my case, snack standing at the counter for a while first.
Notes from the (Not-So) Perfect Kitchen
- I’ve accidentally roasted these at 180°C and wondered why they weren’t browning. High heat is the ticket!
- If your miso’s lumpy, squish it with the back of a spoon first. Or don’t—it tastes the same.
- Once, I tried doubling the maple syrup. Don’t do that, unless you want caramelized sprouts (and a sticky oven tray for weeks; not fun).
Variations I’ve Played With
- Sweet potato chunks instead of sprouts? Surprisingly tasty, though they don’t crisp quite the same. Good for doubters.
- Gochujang for miso: The flavor’s nice but honestly felt like a totally different dish. Not bad, just unexpected.
- Tried tossing in chopped pecans before roasting—half burned, half excellent. Maybe sprinkle after instead?
Equipment Stuff (Or, What to Do If You Can’t Find Something)
I use my absolute beat-up sheet pan, and baking parchment if I can remember. If you don’t have parchment, just grease the pan and you’ll be fine, though maybe expect a bit more sticking (which is kind of a reward in itself for the crispy bits). No whisk? Fork—or even chopsticks for the glaze. In a pinch, I once just used my hand to smoosh everything together. Not elegant, but…it worked.
How Long Do They Keep? (Not That You’ll Need to Know)
Officially, you can keep leftovers in an airtight container in the fridge for 2-3 days, warmed up in the oven the next day. But honestly, in my house, these barely make it to the next meal. Some things are just meant for eating fresh. That said, cold leftovers—not bad on toast with some goat cheese. Try it!
How I Serve ‘Em (And What We Do That’s Maybe a Bit Odd)
These are killer beside roast chicken, or on top of a quinoa salad with a soft-boiled egg (that’s my go-to lunch when I’m pretending to be healthy). Sometimes I stick the whole pan in the middle of the table and let everyone fight it out. Once, my cousin sprinkled parmesan on hers at the last second—was not mad at it.
If You Want to Avoid Mistakes (And Trust Me, I’ve Made ‘Em All)
- Don’t cram the sprouts too close on the tray; I learned this the hard way—steamed, not crisp. Bleh.
- If your glaze burns, you’re probably roasting too close to the top element. Really, middle rack is safest.
- I once skipped tossing halfway and ended up with chewy-on-one-side sprouts. Just…flip them, okay?
Questions Friends Have Actually Asked Me (With My Real Answers)
- Can I use brown miso? Yes, but go easy—it’ll be a bit more intense, but if you like big flavor, why not?
- Do you leave the outer leaves on? Yup, unless they’re yellowed or sad. The loose ones are my favorite crunchy-snacky bits; don’t toss ‘em.
- Is there a way to make these ahead? Sort of; you can prep everything earlier, but roast right before. I find they’re best fresh.
- Can I air fry them? You bet, just shake the basket halfway and maybe dial the time back a bit. Air fryers are wild.
- Are they kid-friendly? My niece calls them “maple chips,” so that’s a yes in our book.
- Where do you get your miso? I usually grab it at the Asian grocery down the road—if you’re curious, this guide from Just One Cookbook is super handy for picking types. Or you can order online. Not to plug Amazon, but Hikari is easy to find.
So there you go, Maple Miso Glazed Roasted Brussels Sprouts, just the way I make ’em. If you give this a go (even if you swap half the things out), let me know how it goes—because honestly, who doesn’t love a saucy sprout?
Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Toasted sesame seeds, for garnish (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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2In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
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3Spread the Brussels sprouts cut-side down on the prepared baking sheet. Roast for 18-20 minutes, or until crisp and golden brown.
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4While the Brussels sprouts roast, whisk together miso paste, maple syrup, rice vinegar, soy sauce, and minced garlic in a small bowl to make the glaze.
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5Remove the Brussels sprouts from the oven and transfer them back to the large bowl. Drizzle the maple miso glaze over the hot sprouts and toss to coat evenly.
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6Return the glazed sprouts to the oven for 5 more minutes. Serve hot, garnished with toasted sesame seeds if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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