Maple Glazed Brussels Sprouts Recipe
with pancetta bacon, miso maple glaze & toasted almonds
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Ingredients
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Brussels Sprouts & Pancetta
Miso Maple Glaze
Toasted Almonds
Method
Brussels Sprouts & Pancetta
- 1
Prepare and cook Brussels sprouts
Preheat oven to 400°F (200°C). In a large oven-safe skillet or sheet pan, toss halved Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer, cut side down.
- 2
- 3
After 15 minutes, remove Brussels sprouts from the oven. Stir in the crispy pancetta and return to oven for another 10–12 minutes, until Brussels sprouts are golden brown and tender.
Miso Maple Glaze
- 4
Make the glaze
In a small saucepan over low heat, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, and water. Stir continuously until the mixture is smooth and slightly thickened, about 3–4 minutes. Remove from heat and set aside.
- 5
Glaze the Brussels sprouts
Once Brussels sprouts and pancetta are done roasting, remove from the oven and drizzle the miso maple glaze over the top. Gently toss to coat evenly.
Toasted Almonds
- 6
While the Brussels sprouts are roasting, toast sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
- 7
Sprinkle toasted almonds over glazed Brussels sprouts just before serving.
