Picture perfect roasted Brussels sprouts packed with flavor. That’s these miso citrus glazed Brussels sprouts. Seasonal sides need not be predictable or dry. This is how you get everyone to eat their vegetables.
We eat a healthy serving of vegetables every night for dinner. These roasted Brussels sprouts will be a forever favorite–and for good reason.
My not-so-favorite part of a vegetable side? When it’s served dry and just lifeless. I simply can’t abide a sauceless vegetable. Not no way. Not no how.
As the resident saucier of the house, I set out to deliver a new and lighter (yet saucier) Brussel sprouts dish (this time no cheese). Going for something fresher in flavor, memorable, interesting.
And the perfect backdrop for our sauce? Little crisp, dry pockets of perfectly roasted Brussels sprouts.
Tip #1: Roast Brussels Sprouts at 400F, Tossing Every 5 Minutes
Steaming has ruined so many people on Brussels sprouts. If you want just crispy and caramelized-not-mushy sprouts?
- Spread them out: crowding = steaming = gross
- season with salt and pepper: and I mean generously
- lightly toss with avocado oil: your go-to high heat oil
- stir them every 5-minutes until they look really caramelized, are tender, have crisp edges, but not mushy: this is how you guarantee success regardless of the size of your Brussels sprouts
Gluten-Free, Dairy Free, Vegan POW Sauce
To sum, this sauce says “pow.” It hits your entire tongue in an instant with some seriously savory, floral notes. It’s definitely an unexpected experience. It’s different but in that way that you are craving.
Ingredients Explained:
Brussels Sprouts Ingredients:
- Brussels sprouts: look for firm, green sprouts (preferably a medium size) and avoid purchasing sprouts if you see black spots which can indicate mold
- avocado oil: this is a great high-heat, neutral tasting oil that I consider a healthy choice compared to vegetable oil
- Kosher salt: I like being able to see the salt when roasting and this salt is actually somewhat hollow inside so it’s easy to control the salt level
- Fresh ground black pepper: When you freshly grind your pepper, you get a much stronger, more floral, spicy flavor
Citrus Miso Glaze Ingredients:
- Tamari: This is an Asian ingredient that I like to use when I want to make a gluten-free recipe; shoyu or soy sauce are great alternatives
- miso paste: you want a mild, sweet fermented soy product such as white, chickpea, or yellow (be sure to read the ingredients if you are looking for a gluten-free product); provides a savory, creamy backdrop for the flavors to come together and mellow out
- fresh citrus juice I especially LOVE yuzu but it’s difficult to source so you can get a similar flavor by combining two types of citrus, such as lemon and grapefruit
- nutritional yeast flakes: this is a protein rich ingredient (available online here or in the health food section of your grocery store) that I love for its umami, almost cheese-like savory flavor; it also acts as a binder, giving the glaze a creamy consistency
- evaporated cane sugar: I just like a tiny pinch of sugar to help the caramelization process; brown or white granulated sugar work for this
- truffle oil: A little goes far; truffle oil adds a dimension of flavor that most people instantly detect as savory, almost mushroom-like; if you’d like to use truffle salt, you can use that in place of the salt in the recipe
- avocado oil: it’s important to use a neutral oil that won’t increase the bitter flavor of the Brussels sprouts
How to Roast Brussels Sprouts
Make Ahead and Storage Tips
For the Brussels sprouts: Make ahead and refrigerate for up to 2 days. Store in a separate container from the glaze.
Reheat Instructions: Simply reheat in the oven at 400F for about 5 minutes. Toss with the glaze just before serving.
For the citrus-miso glaze: Make ahead and refrigerate up to 4 days. If separation occurs, whisk to emulsify then toss with the re-heated Brussels sprouts just before serving.
The Frayed Apron is committed to several rounds of recipe testing so that every recipe works for you!
Brussels sprouts – No notes, great recipe, interesting flavour combination. Everyone including my 1 yr old loved them.
Adam Rahman, Recipe Tester and Photographer
ROASTED BRUSSELS SPROUTS WITH CITRUS MISO GLAZE
Ingredients
Brussels Sprouts:
- 1 ½ pounds Brussels sprouts halved, stems removed
- 3 tablespoons avocado oil high-heat, neutral oil
- ¾ teaspoon Kosher salt or use truffle salt
- Fresh ground black pepper 15 turns
Citrus Miso Glaze:
- 1 ½ teaspoons tamari
- 1 ½ teaspoons miso paste such as white, chickpea, or yellow
- 1 ½ teaspoons fresh citrus juice ideally yuzu or a combination of lemon and grapefruit
- 1 teaspoon nutritional yeast flakes
- 1 tiny pinch evaporated cane sugar
- ¼ teaspoon truffle oil*
- 1 tablespoon avocado oil neutral oil
Instructions
- Roast. Preheat oven 400F. Toss Brussels sprouts, oil, salt, and pepper in a mixing bowl and lay out on a sheet tray, making sure not to crowd. Roast until golden brown and tender, stirring every 4 minutes.
- Toss Brussels sprouts with the glaze. In a medium prep bowl, combine tamari, miso, yuzu, nutritional yeast, and sugar. Whisk while adding oil one drop at a time until emulsified. Toss roasted Brussels sprouts with the glaze and use tongs to serve.
Video
Notes
Nutrition
Photography by Adam Rahman
