Miso Glazed Brussels Sprouts
Perfectly crispy and delicious roasted brussels sprouts and topped with a miso garlic sauce!
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Servings: 4 servings
Ingredients
Miso Garlic Paste
- 3 cloves garlic minced
- 1 tablespoon miso paste I prefer white but any works
- 1 tablespoon maple syrup
- 1 teaspoon avocado oil
Brussels Ingredients
- 1 lb brussel sprouts cut into halves or quarters (about 4 cups)
- 1.5 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon chili flakes
Toppings
- ½ tablespoon sesame seeds
Instructions
- Preheat your oven to 400F. Then, cut the brussels sprouts into quarters and mince your garlic.
- After chopping the brussel sprouts, make the miso glaze. Whisk the miso paste, maple syrup, avocado oil, and minced garlic in a small bowl until thick. Then, set aside.
- Add the chopped brussels sprouts to a baking tray and toss with the avocado oil, salt, & chili flakes. Roast in the oven for 20 minutes until the brussels sprouts are browned and beginning to crisp.
- Remove the brussels sprouts from the oven, add the miso glaze, and stir.. Then, add the baking tray back to the oven and cook an additional 5-10 minutes. Watch closely to make sure they do not burn.
- Remove the brussels sprouts from the oven and immediately top with the sesame seeds. Then, serve and enjoy warm!
Notes
- This makes enough servings for 4 people to enjoy as a side. The recipe can easily be doubled, though you may need another pan. It's important not to overcrowd the pan when roasting or the vegetables will not get crispy.
- Leftovers can be stored in a closed container in the fridge for 3-4 days, though they will lose their crispiness after the first day.
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 480mg | Potassium: 477mg | Fiber: 5g | Sugar: 6g | Vitamin A: 896IU | Vitamin C: 97mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!