Miso Brussels Sprouts
All it takes to transform plain roasted Brussels sprouts into something extra-special is a quick sear and an easy glaze made from just a few pantry ingredients.
Calories: 120kcal
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon white miso paste
- 2 teaspoons tamari
- 1 tablespoon very hot water
- 2 teaspoons maple syrup
- 1 tablespoon safflower oil
- 2 teaspoons toasted sesame oil with or without hot chili
- Fine sea salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400° F with a rack in the center.
- Wash and dry the Brussels sprouts. Trim off and discard a little bit of the stem end from each sprout and slice each sprout in half lengthwise.
- In a small bowl, whisk together the miso paste, tamari, hot water, and maple syrup.
- Heat a 12-inch cast-iron skillet for a few minutes on medium-high. Pour in safflower oil and spread to coat bottom of pan.
- Add Brussels sprouts and arrange cut-sides down. Cook without stirring until seared on the underside, 1 to 3 minutes depending on your stove.
- Remove pan from heat and pour miso glaze over sprouts. Stir to coat. Sprinkle with salt and pepper.
- Transfer pan to oven and roast for about 15 minutes, until cooked to your liking.
- Drizzle sprouts with sesame oil and toss well, scraping up any delicious browned bits from the bottom of the pan, and serve in a bowl or straight from the pan.
Notes
- Choose firm, tightly closed, bright green sprouts.
- White miso paste has a mild, balanced flavor with hints of umami, salty, and sweet. It’s fairly widely available these days, or get it here.
- This recipe uses tamari, a good quality, gluten-free soy sauce. Use any soy sauce you like.
- Safflower oil is neutral-tasting and amenable to very high heat. You can use any neutral oil with a high smoke point. Other good choices include canola, peanut, corn, and vegetable oil blend.
- Cast iron is a great conductor of heat, so it helps the sprouts get seared and crisp. But if you don't have a cast iron pan, you can use any pan that goes from stovetop to oven safely. The goal is to have enough surface area that the sprouts can sear in a single layer. If that’s not possible with the equipment you’ve got, sear them in batches before proceeding as directed in the recipe card below.
- We love these straight out of the pan, just barely cool enough to eat. But they’re also great at room temperature, so feel free to make them earlier in the day. Even though they’re a side dish first and foremost, they’re also great as a snack or part of a buffet.
- Keep leftovers tightly sealed in the fridge for up to a week.
Nutrition
Calories: 120kcal | Carbohydrates: 17.4g | Protein: 6.1g | Fat: 4.6g | Fiber: 6.2g