Miso Brussels Sprouts (Roasted + Maple-Lemon Glaze)
These miso Brussels sprouts get deeply caramelized in a hot oven, then finished with a glossy maple-lemon glaze that turns them into something people actually get excited about. The miso brings umami depth, while maple syrup, Dijon, garlic, and a squeeze of lemon keep everything balanced and bright.
The whole dish comes together in about 25–30 minutes, which makes it perfect for weeknights but special enough for holiday tables. It serves eight, and in my experience, there are never leftovers.
💌 Save This Recipe
We'll email this post to you, so you can come back to it later!
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
The technique matters here: roast the Brussels sprouts until they’re crispy and browned, then toss them with the glaze, off the heat, so nothing burns. If you’re into Brussels sprouts with serious roasted flavor rather than the steamed kind, you might also like my Brussels sprouts with pancetta, rosemary, and garlic.
Let’s get into it!
RECIPE SNAPSHOT
- PREP TIME: 10 minutes
- COOK TIME: 25-30 minutes
- SERVINGS: 8 (easy to scale up or down)
- DIFFICULTY LEVEL: super easy
- TECHNIQUE(S): Sheet-pan roasting, two-stage glazing
- CLEAN UP: About as good as it gets – a cutting board, knife, sheet pan, bowl, whisk, and spatula 👍
- WHY YOU’LL LOVE IT: Although it’s great on any weeknight, its punchy, bold flavor is the perfect accompaniment to holiday roasted meats. Short ingredient list, big payoff!
Recipe Ingredients
You’ll need the following ingredients to make these glazed Brussels:
Ingredient Notes & Substitutions
The ingredients to make these miso Brussels sprouts are readily available at most grocery stores. If you’re able and they’re available, I highly recommend grabbing fresh stalks of Brussels sprouts at your local farmer’s market for the absolute best flavor.
Here are a few ingredient notes:
The Technique
What It Is
This recipe uses a simple but powerful approach: two-stage roasting.
Stage one is all about browning the sprouts and building texture. Stage two is a short finish after the sauce goes on, just long enough for the glaze to cling to the Brussels sprouts and turn glossy.
Why It Works
- You get real caramelization. Brussels sprouts need space and hot metal contact to brown. That is why we consider using two sheet pans and go cut-side down.
- You protect the sauce. Miso and maple both contain sugars and proteins that can scorch and taste bitter if they roast too long. Adding the sauce at the end keeps it punchy and balanced.
Keys To Success
- Use two sheet pans, if necessary, to avoid crowding. Crowding traps steam, and steam is the enemy of caramelization and crisp edges.
- Skip the parchment. Although the parchment makes for easier cleanup, the bare metal of a sheet pan gives you much better browning.
- Roast cut-side down. That flat surface is best for caramelization and is your browning powerhouse.
- Sauce goes on near the end. Five minutes is plenty of time for the sauce to work its magic and provide a flavor pop with a glossy texture.
Common Mistakes & troubleshooting
- Pale, soft Brussels sprouts: Usually overcrowding, or the sprouts were not cut-side down.
- Bitter glaze: Sauce went on too early, or the oven runs hot. Next time, shorten the second roast to 3–4 minutes.
- Sauce tastes too salty: Miso varies by brand and variety. Start with 3 tablespoons if using red miso, then adjust as necessary.
Let’s Make It Together: STEP BY STEP
Be sure to check out the full recipe instructions and ingredient list in the recipe card below.
1. Trim the root end of the Brussels sprouts and remove any damaged outer leaves.
2. Cut the Brussels sprouts in half.
3. Toss the Brussels sprouts with olive oil and place them, cut side down, leaving plenty of space between them, and place them in a preheated oven.
4. While the Brussels sprouts are roasting, zest the lemon.
5. Make the sauce by whisking the miso, lemon, maple syrup, mustard, garlic, and olive oil.
6. Finely chop the amonds and set aside.
7. Remove the Brussels sprouts from the oven.
8. Pour the sauce over the Brussels sprouts, toss them until well coated, and return to the oven.
9. Remove from the oven and transfer to a serving bowl. Top with almonds and lemon zest.
Serving Suggestions
These miso Brussels sprouts are right at home with:
- Roasted chicken
- Pork chops or pork tenderloin like my cast iron skillet pork chops
- Salmon (anything sheet pan) – as I do in this sheet pan salmon
- Simply over rice with a soft-boiled egg
Storage & Reheating
- STORAGE: Store in an airtight container for up to 4 days.
- REHEATING: (Best): Spread on a bare sheet pan and reheat at 400°F (205°C) until hot and re-crisped, 6–10 minutes. (Fast): Warm in a skillet over medium heat. Add a splash of water, cover for 1 minute to heat through, then uncover to drive off moisture. I do not recommend reheating in a microwave, as the Brussels sprouts will steam and you will lose any crispiness.
- FREEZING: Not my favorite here, as Brussels sprouts tend to soften, and you will lose the best part, those browned edges.
Frequently Asked Questions
White miso is mild and slightly sweet. Red miso is deeper and saltier. Both work, but if you use red miso, start with 3 tablespoons, taste, and add more if you want.
Give them space (two sheet pans), roast cut-side down, and skip parchment so they brown instead of steam. For leftovers, reheat on a sheet pan to revive the edges.
You can make the sauce up to 3 days ahead and keep it in the fridge. For the best texture, roast the Brussels sprouts close to serving time.
You can, but they release more water and won’t get quite as crisp. Roast them a bit longer and expect more “roasty-tender” than “crispy-edged.”
For even more delicious recipes using Brussels sprouts, you may like these
Brussels Sprouts with Pancetta, Rosemary & Garlic
Sheet Pan Salmon with Brussels Sprouts & Granny Smith Apples
I hope you love this Miso Brussels Sprouts!
If you make it, be sure to leave a rating so I know how you liked it!
The Recipe
Miso Brussels Sprouts (Roasted + Maple-Lemon Glaze)
Equipment
- 1-2 sheet pans
- 1 chef's knife
- 1 paring knife
- 1 cutting board
- 1 small bowl
- 1 whisk
Ingredients
- 2 lbs Brussels sprouts
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Sauce
- 4 tablespoons white miso paste (3 tablespoons if using red miso)
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons maple syrup
- 1 garlic clove (grated)
- 1 lemon (juice only) (zest & juice separated)
- 2 tablespoons olive oil
Garnish
- 2 tablespoons almonds (chopped)
- 1/2 lemon (zest only)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Prep the Brussels sprouts. Trim the Brussels sprouts by slicing off a clean slice off the stem end and then pick off any loose outer leaves that don't look nice. Cut the Brussels sprouts in half and place them onto a sheet pan. Drizzle them with the olive oil and salt and pepper and toss them so they are well-coated. Place them face down on the sheet pan and transfer to the preheated oven and roast for 15-20 minutes. *The Brussels sprouts should not be fully cooked at this point.2 lbs Brussels sprouts, 3-4 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Prep the sauce. While the Brussels sprouts are roasting, combine the juice of the lemon, miso, Dijon, grated garlic, maple syrup and olive oil. Whisk it well and taste. Adjust any flavors to suit your taste. Set aside.4 tablespoons white miso paste, 1 1/2 tablespoons Dijon mustard, 1 1/2 tablespoons maple syrup, 1 garlic clove, 1 lemon (juice only), 2 tablespoons olive oil
- Roasting part two. When the Brussels sprouts have been roasting for 15-20 minutes, remove them from the oven. They should not be done at this point. Toss them around on the sheet pan and then pour the sauce over them, making sure they're well-coated on all sides. Return them to the oven for another 5 minutes.
- Plate and serve. Remove the Brussels sprouts from the oven and transfer them to a serving dish and top with chopped almonds and half of the lemon zest (save the other half of the lemon zest for another use – you can store it in the freezer in a ziploc bag).2 tablespoons almonds, 1/2 lemon (zest only)
💌 Save This Recipe
We’ll email this post to you, so you can come back to it later!
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
- Use two sheet pans, if necessary, to avoid crowding. Crowding traps steam, and steam is the enemy of caramelization and crisp edges.
- Skip the parchment. Although the parchment makes for easier cleanup, the bare metal of a sheet pan gives you much better browning.
- Roast cut-side down. That flat surface is best for caramelization and is your browning powerhouse.
- Sauce goes on near the end. Five minutes is plenty of time for the sauce to work its magic and provide a flavor pop with a glossy texture.
Nutrition
Nice to meet you!
I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
