Maple Glazed Brussel Sprouts Recipe
toasted almonds (no pancetta bacon) miso maple glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brussels Sprouts
Miso Maple Glaze
Toasted Almonds
Method
Brussels Sprouts
- 1
Prepare and roast Brussels sprouts
Preheat the oven to 425°F (220°C). Trim the Brussels sprouts by cutting off the stem ends and removing any discolored outer leaves. Cut each sprout in half lengthwise. Toss the halved Brussels sprouts with olive oil, salt, and black pepper to coat evenly. Spread them cut-side down on a baking sheet lined with parchment paper. Roast for 20–25 minutes, or until golden brown and crisp on the edges, flipping once halfway through roasting.
Miso Maple Glaze
- 2
Make the glaze
While the Brussels sprouts are roasting, whisk together the white miso paste, maple syrup, rice vinegar, soy sauce, and water in a small bowl until smooth and well combined. Set aside.
- 3
Glaze the sprouts
Once the Brussels sprouts are done roasting, transfer them to a large mixing bowl. Drizzle the miso maple glaze over the warm sprouts and toss thoroughly to coat evenly.
Toasted Almonds
- 4
Toast the almonds
While the Brussels sprouts are roasting, heat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, for 3–5 minutes or until golden brown and fragrant. Remove from heat immediately to prevent burning.
- 5
Top and serve
Sprinkle the toasted almonds over the glazed Brussels sprouts just before serving for added crunch and flavor.
