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A green ceramic bowl of roasted brussels sprouts with a serving fork on a beige linen napkin.

Miso Brussels Sprouts (Roasted + Maple-Lemon Glaze)

By Natalie Marble
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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 176 kcal

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)

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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

Calories: 176kcalCarbohydrates: 18gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 668mgPotassium: 521mgFiber: 6gSugar: 6gVitamin A: 870IUVitamin C: 107mgCalcium: 72mgIron: 2mg
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