Miso Glazed Brussels Sprouts


Since the appetizer and entree both utilize chili crisp I wanted to try to bring the side dish in line with that flavor profile. I also have a huge bag of miso in my fridge and at least for me, it's a super underutilized ingredient. The original recipe calls for cooking the brussels in a skillet before transferring them to the oven but I just started them in the oven. One nice thing about my new house is that I have a double oven so although cooking larger meals like this is rare for me it makes it so much easier. I really liked this side dish and I will be making it again. Brussels sprouts are one of my favorite ingredients and the miso sauce on this was excellent.

Recipe from Dishing Out Health

Pair with:
Chili Crisp Butter Board
Apple Cider Aperol Spritz

-2 tablespoons white miso paste
-2 tablespoons Dijon mustard
-2 tablespoons rice vinegar
-1 tablespoon toasted sesame oil
-1 tablespoon soy sauce or tamari
-1/2 teaspoon chili flakes
-1/4 cup olive oil
-1 pound Brussels sprouts, trimmed and halved
-1/4 teaspoon salt
-1/4 cup Panko breadcrumbs
-2 tablespoons toasted sesame seeds

Preheat the oven to 400 degrees.

In a small bowl combine the miso paste, dijon mustard, rice vinegar, toasted sesame oil, and soy sauce. Whisk together. Stream in the 1/4 cup of olive oil while whisking continuously.

Toss the brussels sprouts in a small amount of olive oil (or spray a foil-lined baking sheet with cooking spray). Roast the brussels sprouts for 20 minutes in the oven. Remove and toss in the miso dressing and top with the panko bread crumbs and salt. Cook for 15 more minutes. Top with sesame seeds and chili flakes to serve. 


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