These miso maple brussels sprouts are the perfect side for your Thanksgiving meal. It features crispy garlicky brussels sprouts cooked in a sweet and salty miso maple glaze. Then, it’s finished with bright, juicy cranberries and crunchy pecans. So simple and easy but bursting with big flavor!
A Brussels Sprout recipe you’ll love!
Brussels sprouts have grown widely in popularity lately! The once abhorred veggie now is on almost every fancy restaurant menu and is a fan fav! It’s typically done in a similar manner, roasted and super crispy (uh, boiling brussels, no thanks!) with tons of bacon and finished with a balsamic glaze. Now, don’t get me wrong, I love that method as well. But, you guys know I love to shake things up and put my own spin on things!
So, I created these miso maple brussels sprouts. And let me just tell you. They. Are. Good! The miso give it’s that salty, delicious punch (just like bacon). The pure maple syrup rounds out the flavor with its sweet, rich goodness. The brussels are roasted to perfection and in the last 5 minutes of cooking, you add this miso maple glaze so the brussels soak it up and get incredibly tender and flavorful on the inside. Finally, the dish is finished with dried cranberries and chopped pecans for pops of color and crunch.
This may be your new fav way to make brussels sprouts this Holiday season!
Ingredients in Miso Maple Brussels Sprouts
Here’s what you need to make these:
- brussels sprouts, They are basically a little baby cabbage. They get super crispy and delicious when drizzled with olive oil and roasted at a high heat. They also drink up sauce wonderfully! I try to find all medium sized brussels so they roast evenly. You also want to remove the stem and cut the brussels in half. Also, do not forget the leaves that fall off – I throw those in too as they get super crispy and delicious.
- white miso paste, you may be wondering, what the heck is this?! Well, white miso paste is a fermented soy mean paste very popular in Japanese cooking. It’s basically a umami flavor bomb! It’s also rich in nutrients as its packed with protein, calcium, and vitamins. It’s very common to find miso at most local grocery stores now too (you’ll find it in a plastic tub or jar in the refrigerator section).
- pure maple syrup, helps tam the salty, umami flavor of the miso and add rich sweetness. Together with the miso it creates this wonderful sweet, salty, and nutter sauce.
- balsamic vinegar, helps round out the flavors and add a sweet, tangy pop.
- dijon mustard + Worcestershire, helps emulsify and brighten up the sauce.
- olive oil, helps to create a smooth, rich, creamy sauce. It also helps bring balance to all the other flavors.
- dried cranberries, I love the pop of juicy, sweetness it brings to this dish.
- pecans, for that crunchy, nutty finish!
How to make Miso Maple Roasted Brussels
- Prepare the brussels sprouts: Cut off the stems and cut the brussels in half (in fourths if the brussels are super large). Add the cut brussels to a bowl or zip lock bag. Make sure to include those leaves that fall off; those are the best as they get super crispy in the oven. Toss the brussels with olive oil, salt, pepper, and fresh, minced garlic. Transfer to a baking sheet, cut side down. Also, make sure the brussels are spaced out on the baking sheet(not on top of each other) so they crisp, not steam.
- Make the sauce: In a small bowl, whisk together all of the sauce ingredients until smooth. Set aside.
- Roast the brussels: Pre-heat the oven to 425 degrees. Roast for 18-20 minutes flipping halfway, or until the brussels are slightly charred and crispy.
- Drizzle on the sauce: Add the sauce to brussels and toss until it’s coat in the goodness. Roast for another 2-3 minutes so the sauce starts to caramelize.
- Finish with dried cranberries and pecans: Transfer the cooked brussels to a serving platter. Top with dried pecans and pecans.
other holiday recipes
- Melting Sweet Potatoes with Maple Brown Butter
- Pomegranate Fall Harvest Salad
- Apple Cider Old Fashioned
- Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites
These miso maple brussels sprouts are crispy, saucy, and out of this world delicious!
If you make these Miso Maple Brussels Sprouts, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Miso Maple Brussels Sprouts
These miso maple brussels sprouts feature crispy garlicky brussels sprouts cooked in a sweet and salty miso maple glaze. Then, it's finished with bright, juicy cranberries and crunchy pecans.
Miso Maple Sauce
- 2 tablespoons white miso paste
- 3 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- A few dashes Worcestershire sauce
- ½ teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1 lb fresh brussels sprouts stem removed and halved
- 1 tablespoon olive oil
- ¾ tsp. salt
- Pepper to taste
- 2-3 cloves garlic finely minced
- 2 tablespoons chopped pecans
- ¼ cup dried cranberries
Pre-heat oven to 425 degrees.
To make the sauce, in a small bowl, whisk together all of the sauce ingredients until smooth. Set aside.
Toss together the brussels spouts, olive oil, salt and fresh minced garlic and place on large baking sheet, placing the brussels sprouts cut side down.
Roast for 12 minutes. Flip and roast for another 4-5 minutes or until golden brown.
Toss with the miso maple Brussel spouts and roast for another 2-3 minutes.