Crispy maple miso Brussels sprouts

Fresh Brussels sprouts are the perfect dinner addition. A nutritious pop of color they take on flavor well and are a great reminder of the versatility of winter produce. Roasting sprouts brings out the best of this cruciferous and I for one, love a charred sprout. With a crispy exterior and tender interior it’s a great balance of texture.

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glazed brussels sprouts in bowl
scooping brussels sprouts

Try adding these roasted Brussels sprouts to your next use it up Buddha bowl or having on offer for your next dinner gathering. With a little sweetness from the maple syrup and umami from the miso you’ll be quick to scoop up seconds (and everyone else will be too!)

Crispy maple miso Brussels sprouts   by

Brussels sprouts are a favorite winter vegetable. Roasting with a glaze of maple and miso, they’re crispy and tender with a great balance of savory / sweet. Perfect for your next dinner addition, in just 30 minutes!

makes: approx 6 servings | prep time: 5 min | cook time: 25 min | total time: 30 min

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roasted brussels sprouts

Ingredients

  • 1.5 lbs approx Brussels sprouts
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup (to top)
  • 1/2 tsp approx flakey sea salt (to top)

To-Do's

  1. Preheat oven to 425.
  2. If using sprouts off the stalk, cut away from the branch and peel off any browned or wilted outer leaves. Wash and pat dry Brussels sprouts.
  3. Cut sprouts in half and add to large bowl.
  4. In a small bowl combine olive oil, maple syrup, apple cider vinegar, and miso paste. Whisk to combine.
  5. Pour mixture into sprouts bowl and toss until evenly coated.
  6. Line a baking sheet with parchment paper and pour sprouts out onto sheet. Spread sprouts, giving the tray a shake to create an even layer.
  7. Bake 15 minutes, remove from oven and stir sprouts for even cooking. Spread again for an even layer.
  8. Return to oven for an additional 8-10 minutes of cooking. Sprouts should be crispy, partly charred.
  9. Remove from oven and let cool 2-3 minutes. Scoop into a large bowl and top with remaining maple syrup and flakey sea salt to serve. Enjoy!
  10. Stores well in the fridge in an airtight container for 2-3 days.
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