There was a time when Brussels sprouts carried a bad reputation—overcooked, mushy, and bitter. But let me tell you something: when you roast them the right way, these little green gems turn into crispy, caramelized flavor bombs. Add a sweet-savory maple miso glaze, a punch of garlic, and you’ll be hooked.
This Maple Miso Brussels Sprouts recipe is the dish that gets people coming back for seconds, even the ones who swore they didn’t like sprouts. And the best part? It’s quick enough for weeknights but fancy enough for the holidays.
Why Roasting is the Secret to Brussels Sprouts
The key to sprouts that wow is high-heat roasting. At 425°F (220°C), the edges caramelize and crisp while the insides stay tender. The result? Nutty, sweet, and savory all at once.
To make sure you nail the crisp factor, I recommend investing in a good half-sheet baking pan and always lining it with parchment paper. This combo ensures even roasting without sticking.
Think of it like roasting coffee beans—heat unlocks layers of flavor. With sprouts, that bitterness transforms into deep, complex sweetness.
The Flavor Breakdown
This recipe shines because every ingredient has a role to play:
- Miso Paste – Umami powerhouse. I always keep a tub of in the fridge.
- Maple Syrup – Adds natural sweetness and caramelized stickiness. Look for pure maple syrup, not pancake syrup.
- Rice Vinegar – A gentle acidity that balances the glaze.
- Soy Sauce – Savory depth. Use [Affiliate Link: Tamari] if you need gluten-free.
- Red Pepper Flakes – Optional, but I love the gentle heat.
- Fresh Garlic – Grated over the hot sprouts at the end for a zesty punch. A microplane zester makes this effortless.
The glaze clings beautifully, giving you sticky-crispy sprouts with every bite.
Step-by-Step: Maple Miso Brussels Sprouts
Step 1: Prep the Sprouts
Trim, halve, and toss your Brussels sprouts in olive oil with a pinch of salt. Place them cut-side down on your lined baking sheet.
Tip: For even cuts, I use a sharp chef’s knife —a good knife is a kitchen investment that pays off every day.
Step 2: Roast
Roast at 425°F for 20–25 minutes until golden and crisp.
Step 3: Make the Glaze
While the sprouts roast, whisk together miso, maple syrup, vinegar, soy sauce, and red pepper flakes in a small bowl. A mini whisk makes this quick and smooth.
Step 4: Toss & Coat
Transfer roasted sprouts to a large bowl and toss with glaze until evenly coated.
Step 5: Garlic Punch
While still hot, grate fresh garlic over the sprouts with your microplane and toss again.
Step 6: Serve
Sprinkle with flaky sea salt and sesame seeds. Serve immediately.
Ingredient Tips & Substitutions
- Miso Paste: White miso is mild and versatile. If you can’t find it locally, order online—it lasts forever in the fridge.
- Maple Syrup: Only pure maple syrup works here.
- Vinegar: Rice vinegar is delicate, but apple cider vinegar works too.
- Soy Sauce/Tamari: makes this dish fully gluten-free.
- Garlic: Freshly grated is key. A microplane grater makes the texture perfect.
➡️ Join The Colorful Pantry email list and make this season the most joyful one yet!
Variations to Try
- Spicy Kick: Add a spoonful of [Affiliate Link: Gochujang Chili Paste] for extra heat.
- Nutty Crunch: Top with roasted cashews or sesame seeds.
- Citrus Twist: Add orange zest at the end for a holiday vibe.
Serving Suggestions
Pair these sprouts with:
- Roast chicken or turkey
- Pan-seared salmon
- Grain bowls with quinoa or farro
- Crispy baked tofu
- Beef Wellington
- Easy Pickled Cranberries (listen... I recently added these as a topping for these Brussel sprouts and was transported to a new dimension of flavor.)
They also shine as part of a holiday spread next to mashed potatoes, stuffing, and gravy.
For plating, I love serving them in a stoneware serving bowl that keeps them warm and rustic.
Storage & Make-Ahead
- Storage: Keep leftovers in [Affiliate Link: Glass Storage Containers] for up to 3 days.
- Reheating: Skip the microwave—reheat in an oven or air fryer for best crispness.
- Make-Ahead: Roast sprouts in advance, refrigerate, then toss with glaze just before serving.
FAQs
Q: Can I use frozen Brussels sprouts?
A: Sort of.., thaw and dry them first. Fresh gets crispier, though.
Q: Can I air fry instead of roasting?
A: Absolutely! Air fry at 375°F for 15–18 minutes.
Q: Is this recipe vegan?
A: Yes! Just make sure to use soy sauce or tamari.
Q: Can I double the recipe?
A: Yes, but use two pans so they don’t steam.
Q: What type of miso works best?
A: White miso for mild sweetness, yellow for deeper savoriness.
Related Recipes to Try
- Love side dishes? Don’t miss my Garlic Brown Butter Mashed Potatoes—they’re a holiday essential.
- Try my Coconut Ginger Chicken Pot Pie if you’re craving a hearty main.
Final Thoughts
Brussels sprouts deserve better than their outdated reputation. When you roast them properly and glaze them with maple miso, they become irresistible. Whether you’re serving them as a weeknight side or putting them front and center on your holiday table, this dish is guaranteed to impress.
So grab your sprouts, crank up the oven, and don’t forget that final garlic flourish—it’s the chef’s kiss that takes them over the top.
Happy cooking,
Rufus
Affiliate Disclosure:
Some of the links above are affiliate links. This means I may earn a small commission (at no extra cost to you) if you click through and make a purchase. Thanks for supporting The Colorful Pantry!
Maple Miso Brussels Sprouts
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Garlic grater or microplane
Ingredients
- 1 ½ lbs Brussels sprouts trimmed and halved
- 3 tablespoon olive oil or neutral oil
- 2 tablespoon white miso paste
- 2 tablespoon pure maple syrup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- ½ teaspoon red pepper flakes optional
- 1 clove garlic finely grated (added at the end)
- Flaky sea salt to finish
- Toasted sesame seeds for garnish (optional)
Instructions
Prep the sprouts
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss halved Brussels sprouts with olive oil and a light sprinkle of salt.
Roast
- Spread sprouts cut-side down in a single layer. Roast for 20–25 minutes until deeply golden and crisp on the edges.
Make glaze
- In a small bowl, whisk together miso paste, maple syrup, rice vinegar, soy sauce, and red pepper flakes.
Toss & coat
- Once roasted, transfer sprouts to a large bowl. Pour glaze over and toss until coated.
Add garlic punch
- While still hot, grate fresh garlic directly over the glazed sprouts and toss again. The heat will lightly mellow the raw bite without losing its sharpness.
Finish & serve
- Sprinkle with flaky salt and toasted sesame seeds. Serve immediately.
Notes
Storage: Store leftovers in an airtight container up to 3 days; reheat in oven or air fryer for best texture.
Variations: Add chili paste for extra heat, or drizzle sesame oil before serving.
Serving Suggestions: Pairs well with salmon, roasted chicken, or grain bowls.
Rufus Dewanou says
The Colorful Pantry