Worth keeping brussels sprouts and this is easily one of my favorites.

For our anniversary, Pat and I met my sister Julie and our brother-in-law Jeff at a new-to-us restaurant and I had the dependable brussels sprouts ever. Actually, the meal as a whole was notable. Since July, we’ve been back 2 more times, and every time I get the filet, loaded mashed potatoes and the roasted brussels sprouts. I have no clue how they make them, other than the fact I could taste maple syrup and their was a flavor that reminded me of soy sauce or miso – but I couldn’t quite put a finger on it. So when I found this method for miso glazed roasted brussels sprouts I immediately made them and they are the closest I could find to the ones I order.

They’re slightly sweet, savory and the squeeze of fresh lime juice over top adds the dependable finishing touch.

Whether you make them for thanksgiving, or a causal steak or chicken dinner, I promise you that they hit every single time.

To Make These Miso Glazed Brussels Sprouts Set out:

brussels sprouts – Try to find ones that are all pretty uniform in size.
avocado oil – Or use a oil safe for high-temp cooking.
kosher salt – Enhances the flavors in this method.
freshly ground black pepper – This will add some subtle bite and flavor.
garlic (fresh) – Adds distinct punchy flavor.
miso paste – Lends a toasty, sweet and savory flavor.
rice vinegar – Adds acidity and tang with slight sweetness.
maple syrup – Lends distinct sweet flavor.
small lime – Adds subtle citrus flavor and acidity.

Prep the Brussels Sprouts:

Preheat your oven to 400°F (or 200°C).

Trim 1-1/2 pounds brussels sprouts and remove any dry or damaged outer leaves, then cut in half keeping the root end intact.

In a bowl, add the brussels sprouts, 2 teaspoons avocado oil, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Toss well to coat the brussels spouts in the oil and seasoning.

Make The Miso Glaze:

In a small bowl, combine 1 tablespoon white miso paste, 2 tablespoons rice vinegar and 1 tablespoon pure maple syrup. Whisk well to break up the miso until thoroughly combined. Set aside.

Heat a large 12 to 14-inch oven-safe skillet over medium-high heat. Once hot add 2 tablespoon avocado oil and give that a few to heat up.

Then add the brussels sprouts, cut side down and in an even layer, into the oil in the hot pan. Cook 3 to 4 minutes or until a deep golden crust forms.

Remove off of the heat and add in 4 cloves finely chopped garlic.

Toss and slide the skillet onto the middle rack of your preheated oven.

Toss every 5 minutes until fork tender.

Remove and pour in only 2 tablespoons of the miso glaze, toss well to coat.

Serve with the remaining glaze in a small dish and squeeze the juice of a wedge of lime over top of the brussels sprouts.

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