Miso Maple Roasted Brussels Sprouts (gluten-free)
Crispy roasted Brussels sprouts tossed with the most delicious Miso Maple Glaze are a crave-worthy, gluten-free side dish, equally perfect for an everyday meal or a holiday. Made with just a few ingredients, basic Brussels sprouts are elevated into a show-stopping side dish that is in equal parts sweet, savory, crispy, and salty.
Prep Time15minutes mins
Cook Time30minutes mins
Total Time45minutes mins
Servings: 4 -6 servings
Ingredients
- 2 pounds fresh Brussels sprouts, halved . You can trim and halve them yourself, or purchase already halved – just do not purchase shredded Brussels sprouts.
- 3-4 tablespoons olive oil or oil of choice, avocado oil works well too
- kosher salt for sprinkling on Brussels Sprouts
- 2 tablespoons gluten-free white miso paste I use Miso Master, which is certified gluten-free and organic
- 1 tablespoon of balsamic vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons maple syrup
Instructions
- Preheat the oven to 400 degree F and line 2 baking sheets with parchment paper.
- Brussels Sprouts: Trim and cut the Brussels sprouts in half, then in a large bowl (or directly on a baking sheet) toss Brussels sprouts with oil so that they are evenly and lightly coated.
Spread evenly across 2 baking sheets. While they may fit on one baking sheet, for the crispiest Brussels sprouts, it is best to not overcrowd them, and make sure they are not touching. Sprinkle with kosher salt.
Bake for 30 minutes, or until Brussels sprouts are crispy and golden on the outside, tender on the inside.
Tip: Place one baking sheet on the top rack, and one on the middle rack. At about 15 minutes, switch baking sheet positions so that each get super crispy by being on the top rack.
- Miso Maple Glaze: While the Brussels sprouts roast, make the glaze.
In a liquid measuring cup or small bowl, combine miso paste, balsamic vinegar, garlic powder and crushed red pepper flakes. The mixture will be thick.
In a small saucepan, bring the maple syrup to a simmer over medium-low heat and cook until reduced to about 2 tablespoons. (Depending on the size of your pan and strength of stove, this will take 2-5 minutes) Remove from heat and stir into the miso mixture.
- Drizzle most of the Miso Maple Glaze over crispy roasted Brussels sprouts directly on the baking sheet, then transfer or spoon to a large bowl. Drizzle with the remaining glaze, serve and enjoy!
Notes
Preparing ahead/ Leftovers
These Brussels sprouts are best served straight from the oven, though leftovers (if there are any), taste great.
To reheat, I recommend quickly sautéing them in a hot pan to crisp them again. I have not tried it, but my guess is an air fryer would give the same effect.
If you plan to make ahead:
- Make the glaze and store it in a sealed container in the refrigerator. Bring to room temperature, then give a good stir before drizzling over Brussels sprouts.
- Roast the Brussels sprouts but do not glaze them; heat up in a saute pan to make them hot and crispy again, then add the glaze before serving.