Coated in a sweet and savory honey miso glaze, these Miso Brussels Sprouts are a 30-minute side dish that goes with just about everything. The Brussels sprouts are seared in a skillet before being finished in the oven to make them extra flavorful and crispy. If you’ve gotten bored of your regular roasted Brussels sprouts, you need to give this miso version a try!
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Fact: These Are the Best Brussels Sprouts EVER
I finally did it! I figured out how to make perfect Brussels sprouts with crispy, caramelized edges and tender middles every. single. time. There are no fancy cooking techniques involved, and only one semi-special (but easy to find!) ingredient.
My big secret? I sear my Brussels sprouts in some bacon drippings before roasting them in a screaming hot oven for just a few short minutes. The incredible layers of flavor and texture that result from this simple method is actually mind-blowing. Who knew I’d been missing out on all of this crispy texture over the past years I’ve spent just roasting my Brussels sprouts?
Of course, I can’t forget to mention the sweet-savory-tangy white miso glaze coating every nook and cranny of these sprouts. I know white miso isn’t a fridge staple for everyone, but after making this recipe I hope it will be! It has a very mild, salty-sweet flavor that pairs so well with the honey in the glaze and really balances out the earthy flavor of the Brussels sprouts.
And before you ask, no, these Brussels sprouts don’t taste like miso — it’s just that little something-something that will have your friends and family begging you to share this recipe!
Jenny’s Tips for Super Crispy Brussels Sprouts
Fresh Brussels sprouts are a must. This is not the time to bust out the frozen Brussels sprouts. Even if you defrost and drain them before cooking, they’ll still be too moist to develop a good sear. You’ll likely wind up steaming them, which is a major no-no.
Sear in a cast iron skillet first. You could use a regular skillet here too, but cast iron is an incredible heat conductor that provides a superior sear. Plus, because this is a stove-to-oven recipe, cast iron comes in handy since it’s safe to put in the oven, too!
Roast briefly, then broil. Roasting the miso glazed Brussels sprouts after searing will finish cooking the insides without ruining the crispy edges we created when searing. Wait to add the glaze until the last few minutes of cooking so the sprouts caramelize, not burn.
The Key Ingredients
- Brussels sprouts. Always trim the tough stem and peel off the outermost leaves before cutting in half.
- Bacon. I suggest using regular bacon rather than thick-cut so it gets nice and crispy.
- Shallot. Its delicate flavor sits somewhere between an onion and a clove of garlic. In a pinch, you could sub in yellow onion.
- White miso. Has a lightly sweet and salty flavor that’s much milder than rich, salty dark miso. Do not sub in dark miso, which will overpower the glaze.
- Honey. You need a little sweetness to offset the slightly earthy flavor of the Brussels sprouts and the salty flavors of the bacon and white miso. The honey also helps the edges of the sprouts caramelize.
- Champagne vinegar. Adds a tangy flavor that cuts through the rich glaze.
- Dijon. Deepens the flavor of the glaze without making it taste like mustard.
- Grated Parmesan. Buy a block and grate it yourself for the best texture and flavor.
Kitchen Tools You’ll Need
How to Make Miso Brussels Sprouts
- Cook the bacon until crispy. There’s no need to oil the pan beforehand, because the bacon will render enough of its own fat to keep it from sticking. Once the bacon is nice and crispy, remove it to a small dish but keep the drippings in the skillet.
- Sear the Brussels sprouts. I always toss the sprouts to coat them in the bacon fat, then I leave them alone for a couple of minutes so they have time to develop a good sear. Add the shallots and keep cooking just until the Brussels sprouts have browned.
- Roast for 10 minutes, tossing with the glaze halfway through. You don’t want to toss the Brussels sprouts in the honey miso glaze right away or else they’ll burn in the hot oven.
- Broil to finish. Don’t walk away from your oven when the Brussels sprouts are under the broiler! They need just 1 minute to finish crisping up the edges.
- Finish with Parmesan. The bites of melty, salty Parmesan stuck to the miso Brussels sprouts are my favorite!
What to Serve with Your Brussels Sprouts
These sweet and savory Brussels sprouts are a chameleon side dish that goes with pretty much any entree. They’d be a delicious addition to your Thanksgiving or Christmas feast, but they’re also easy enough to make on busy weeknights.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Easy Vegetable Side Dishes
- Parmesan Creamed Corn
- Almond Gremolata Green Beans
- Brussels Sprouts Gratin
- Roasted Carrots with Whipped Feta
- Buttery Boiled Corn on the Cob
- Easy Creamed Spinach
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Miso Brussels Sprouts Recipe
Ingredients
- 4 strips bacon, finely diced
- 20 oz fresh brussels sprouts, trimmed and halved lengthwise
- 1 large shallot, julienned
- 2 teaspoons white miso
- 2 tablespoons honey
- 1 tablespoon champagne vinegar
- 1 teaspoon dijon mustard
- 2 oz freshly grated parmesan cheese
- Kosher salt and freshly cracked pepper
Instructions
- Make the glaze. In a small bowl, whisk together the miso paste, honey, vinegar, and dijon until smooth. Set aside.
- Preheat an oven to 450 F.
- Cook the bacon. Heat a large cast iron skillet or braiser (12-13”) over medium low heat. Add the bacon and cook, stirring occasionally, until crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a small dish. Discard all but 1 tablespoon of the bacon fat.
- Sear the brussels sprouts. Increase the heat to medium-high and once the pan and bacon fat are hot, add the brussels sprouts to the pan, tossing them to coat in the fat. Sprinkle the sprouts with salt and pepper and cook for 2 minutes, undisturbed. Add the shallots to the pan and toss everything together. Continue to cook for 3-4 minutes more, until the brussels are browned in places and the shallots are soft.
- Bake and glaze the brussels. Transfer the pan to the oven for 5 minutes. Remove the pan from the oven and toss the brussels with the honey-miso mixture and the bacon. Return to the oven for 5 minutes, then broil on high for 1 minute.
- Remove the pan from the oven and transfer the brussels to a serving bowl. Top with the freshly grated parmesan and serve right away.
Nutrition
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