These miso maple glazed brussels sprouts are one of the most low-effort, high-impact side dishes that I’ve ever developed. I also think that it can convert even the most ardent of brussels-sprout-haters. This dish comes together in a matter of minutes and the results are addictively delicious. In fact, just writing up this guide is causing me to crave them!
Calling for only five ingredients and taking a maximum of fifteen minutes of your time, these brussels sprouts are perfect for both entertaining or a quick weeknight side.
And if you’re looking for a simple and delicious dish for something like Thanksgiving or Christmas dinner, then these are also perfect because they’re cooked entirely on the stovetop – not taking up any valuable oven space! They are also a lot less time-consuming than a side like my green beans and mushrooms but warmer than my broccoli green bean salad.
So if you’re after the perfect vegetable side that is equally easy and delicious, then these maple miso brussels sprouts are for you! And if you’re after a different take on this brassica, then check out my brussels sprout salad recipe!
How to Make Miso & Maple Glazed Brussels Sprouts
The first step to these sprouts is to prep them! Try to get brussels sprouts that are all roughly the same size to ensure that they cook evenly. Then, trim each sprout and cut them in half.
Next, add a bit of extra virgin olive oil to a large skillet – you’re going to want to have a lid for this, as well, as this is essential to cooking then.
Arrange each of the brussels sprouts cut-side down (this is to ensure even browning) and make sure that they’re evenly dispersed across the skillet.
Set the skillet over medium heat and cover the pan with a lid. While the sprouts are cooking, you can put together the glaze, which is incredibly simple.
So, in a small mixing bowl, add some white miso paste, maple syrup, grated or finely minced garlic and just a little bit of water. Also, make sure to season liberally with pepper, but don’t add any additional salt – miso is salty enough!
Whisk all of that together until it’s well combined. Set aside until the sprouts are done. Miso adds such an incredible flavour to this dish and many others, including my soba noodle salad!
After about 5-8 minutes, remove the lid from the sprouts and poke one of them with a paring knife. If it is easily inserted and offers very little resistance, then your brussels sprouts are done.
Check the bottom of the sprouts to see their level of browning. You want them to be evenly golden – if they’re not yet, then continue cooking, uncovered, until they are.
Once the sprouts are at their desired stage, pour the glaze over them.
Toss them in the glaze until they’re evenly coated and the glaze begins to thicken. Then, remove the sprouts from the heat and serve immediately.
Miso Maple Glazed Brussels Sprouts
Ingredients
- 500 g (1 lb) brussels sprouts trimmed and halved
- 4 tsp maple syrup
- 1 tbsp white miso paste
- 2 tsp apple cider vinegar
- 1 clove garlic grated or very finely minced
Instructions
- Add one tablespoon of extra virgin olive oil to a large skillet for which you have a lid. Arrange the brussels sprouts, flat side down, so that they cover the surface of the skillet. Cover with a lid and set over medium heat.
- Cook until the brussels sprouts are browned on the bottom, tender and offer little resistance when a knife is inserted into them, about 5-8 minutes.
- Meanwhile, whisk the maple syrup, miso paste, apple cider vinegar and garlic along with 2 tablespoons of water and a generous grind of black pepper until thoroughly combined.
- When the sprouts have finished cooking, pour the maple-miso sauce over them and toss to combine. Remove from the heat and serve immediately.
Video
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
These miso-glazed brussels sprouts are so simple yet so delicious, you will find yourself making them whenever the occasion calls for it!
Are you looking for a great brussels sprouts recipe? Have any questions? Let me know in the comments!
