Have you ever tried maple miso Brussel sprouts? A delicious yet simple sauce combines sweet maple syrup and savory miso paste. Add that sauce to Brussels sprouts, and WOW! You will love this maple miso Brussel sprout recipe.
Lately, I've been on a Brussels sprouts craze! I love all Brussels sprouts; however, this maple miso Brussels sprout recipe is a keeper! It's my new favorite way to prepare them!
Jump to:
- Brussels Sprouts Nutritional Benefits
- Maple Miso Brussel Sprouts Ingredients
- Maple Miso Brussel Sprouts Ingredient Substitutions
- How to Make Miso Maple Brussel Sprouts
- How to Roast Blanched Brussels Sprouts
- How to Make Miso Glaze
- Serving Suggestions
- Recipe FAQs
- Tips
- More Delicious Vegan Sides to Try!
- 📖 Recipe
- 💬 Reviews
The secret to this miso maple Brussels sprout recipe is its preparation and the delicious sauce. Instead of roasting the Brussels sprouts, I blanch them first, then roast them without the sauce. Then I add the sauce after cooking them.
Brussels Sprouts Nutritional Benefits
Brussels sprouts are low in calories but high in fiber, vitamins, and minerals.
Here are some of the major nutrients in ½ cup (78 grams) of cooked Brussels sprouts:
- Calories: 28
- Protein: 2 grams
- Carbs: 5.5 grams
- Fiber: 2 grams
- Vitamin K: 91% of the Daily Value (DV); Vitamin C: 53% of the DV
- Folate: 12% of the DV
They may also come with added health benefits, including decreased inflammation and improved immune system health.
Adding Brussels sprouts to a balanced diet rich in fruits, vegetables, and whole grains has the potential to significantly improve health.
Maple Miso Brussel Sprouts Ingredients
- Brussels Sprouts: Brussels sprouts are a healthful vegetable rich in vitamins C and K. They may also possess some health benefits, such as reducing the risk of heart disease and some cancers.
- Miso Paste: White or yellow miso paste is a fermented soy bean paste used extensively in Japanese cooking. It's made by fermenting steamed soy beans with salt, grains (usually rice or barley), and koji, a fungus.
- Garlic Paste: One garlic clove equals approximately ½ teaspoon of garlic paste. Garlic paste is a little more concentrated than minced garlic, so be sure to use a little less paste if a recipe calls for minced garlic.
- Ginger Paste: Ginger paste is blended ginger, whereas minced ginger is raw ginger chopped with a knife. The ratio equivalent is 1 inch raw ginger to 1 Tablespoon (3 teaspoons) ginger paste.
- Maple Syrup: Maple syrup adds a rich sweet flavor to the sauce.
- Lime Juice: I prefer using fresh lime juice, which adds brightness to the sauce.
- Water: Water helps to make the sauce smooth.
- Sriracha: (Optional) Sriracha adds heat to the Brussels sprouts. It is an optional ingredient. If you don't like a little spiciness, skip it.
Maple Miso Brussel Sprouts Ingredient Substitutions
- If you aren't a Brussels sprout fan, use broccoli or cauliflower for this recipe.
- Soy sauce is the most common substitute for miso paste. Miso is thick and creamy, whereas soy sauce is thin like water, but if texture isn't a factor, they are both made of soy and chock full of salty and savory notes.
- Choose fresh grated garlic and ginger if you don't have a paste.
- Date paste or syrup is often used in place of maple syrup.
- Bottled lime juice is a possible substitute for fresh lemon juice.
- Skip the Sriracha or choose your favorite hot sauce to add a little kick of heat to the Brussel sprouts.
How to Make Miso Maple Brussel Sprouts
- First, I prefer to blanch the Brussel sprouts before roasting them.
- This is basically when they get submerged in boiling water for just a few minutes, not until they're fully cooked, but just enough to remove some of the bitterness.
- Blanching also softens them and preserves their beautiful bright green color.
- Blanch the Brussels sprouts in a pot of boiling, salted water for 2 minutes.
- Drain the brussels sprouts and transfer them to an ice bath (a big bowl of ice water)
- Let them cool in the ice bath for 1 minute.
- Transfer them to a sheet pan lined with paper towels to fully dry.
How to Roast Blanched Brussels Sprouts
- Preheat the oven to 425 degrees.
- Place the blanched Brussels sprouts on a baking sheet lined with parchment paper or a silicone baking mat.
- Sprinkle with salt and pepper.
- Roast for 20-25 minutes. Smaller-sized Brussels sprouts should be checked at 15 minutes.
- While the Brussel spouts roast, prepare the sauce.
How to Make Miso Glaze
- Combine the miso, ginger, and garlic paste in a bowl or measuring cup.
- Add the lime juice and water and allow it to soften a little.
- Then, using a whisk, combine all the ingredients to form a thick sauce.
- Add Sriracha if desired—taste to adjust personal preference for spiciness.
- Remove the cooked Brussel sprouts and, using tongs, place them in a bowl with half the sauce in the base of the bowl.
- Pour the rest of the sauce over the Brussel sprouts and toss to cover.
Serving Suggestions
Although these tasty Brussel sprouts are technically an appetizer, I ate them as an entree. Or I suggest you add them to your favorite miso noodles and garlic noodles, or I even enjoy them on brown rice with tofu.
Recipe FAQs
No, these sprouts are not baby cabbages. However, they are in the same family, the Brassica or cruciferous family. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.
Brussels sprouts stimulate detox enzymes found in the liver and may also protect cells. This enzyme action helps remove toxins from the blood and supports the liver. Brussels sprouts also contain antioxidants that prevent cell damage.
If any leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves, you can still use the sprout, and the interior looks okay. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Tips
- Remove the ends of the Brussels sprouts by cutting each one with a knife and removing any discolored leaves.
- Then, cut the sprouts in half lengthwise and place them in a bowl of salt water for about an hour. This helps to remove any excess debris and little bus that may be trapped in the thin layer of the leaves.
- Just before blanching the vegetables, add a couple of tablespoons of salt to the boiling water. Salt helps to maintain color and improve flavor, but it may be omitted.
- Prepare the ice bath before hand, so you can quickly submerged the blanched spouts into the cold water to stop cooking.
- Often, organic Brussels sprouts are smaller in size; adjust the cooking time for blanching and roasting to accommodate size.
If you love Brussel sprouts, try this maple miso Brussel sprout recipe.
More Delicious Vegan Sides to Try!
If you love this maple miso Brussel sprout recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Maple Miso Brussel Sprouts
Ingredients
- 1 pound Brussel Sprouts Ends removed and cut into halves lengthwise.
- salt and pepper to taste
Miso Glaze
- 2 Tablespoons White or yellow miso paste
- 2 Tablespoons Water
- 1 lime, juiced
- 2 Tablespoons Maple syrup
- 1 ½ teaspoons Garlic paste or 1 clove garlic
- 1 ½ teaspoons Ginger paste 0r ½ inch fresh grated ginger
- 1 teaspoon Sriracha Optional
Instructions
- Cut the ends of each Brussels sprout and cut them in half lengths.
- Place the cut Brussel sprouts into a bowl of water and 1 Tablespoon of salt.
- Allow the Brussel sprouts in sit in the salt water for 1-2 hours to remove any extra debris.
- Rinse the Brussel sprouts and return to a bowl.
- In a deep skillet, add about 1 inch of water and 2 teaspoons of salt.
- Bring the water to a boil and add the cut Brussel sprouts.
- Place a cover on the pan, and blanch for 2 minutes.
- Prepare a large bowl with cold water and ice.
- Drain the Brussel sprouts and add to the ice bath to stop cooking.
- Once cooled, drain the Brussels sprouts for a second time.
- Preheat the oven to 425 degrees.
- Spread the blanched Brussels sprouts in a single layer on a baking sheet lined with parchment paper or a silicon baking mat.
- Sprinkle with salt and pepper.
- Cook for 20-25 minutes.
Miso Glaze
- Add the miso paste to a small bowl.
- Add the water and allow the miso paste to soften.
- Now add the remaining ingredients and stir, forming a glaze
- Add the Sriracha if using.
- Remove the Brussel sprouts from the oven.
- Add half the miso glaze to the base of a bowl.
- Add the roasted Brussel sprouts.
- Add the remaining sauce and toss to coat.
- Serve as a side dish or add to noodles or rice.
Video
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Ruth
We love brussels sprouts, but this recipe took them to a whole new level! I followed along with you step by step. Served them along with some other oven roasted veggies, and my husband couldn’t stop saying how terrific the brussels sprouts were. I’ll be making them often!
Really enjoy your recipes Kathy, and love seeing you and Paul in the videos!
Kathy Carmichael
Hi Ruth, I'm so glad you enjoyed the Brussels sprouts. When my husband likes something, it's always a win! Thanks for your feedback. I appreciate it.
Stacey
/hi Kathy, This recipe looks fabulous. What can I serve it with? I am plant-based. Maybe some sort of tofu recipe? What do you think?
Kathy Carmichael
Hi Stacy, I served it as a side; however, I have added it to my miso noodle recipe, or I like it with brown rice and other veggies with tofu on top.
Kathryn Louise
Hi Kathy
I know you are doing great on your vacation. Cant wait to hear more bout the food.
I was at the ASIAN food market just this morning and wanted to buy refrigerated miso but did not know which one?
Also, what do I do with whole package if I only need a few teaspoons for the recipe
Its just me ...not sure how fast I can eat the package...
Kathy Carmichael
Hi Kathryn, Thanks. We are back from vacation, and it was great! We look forward to going back to Hawaii soon. You should buy white or yellow organic miso paste. The red is darker and richer, and although it is delicious, it is stronger than the yellow or white miso. Miso paste lasts for months in the refrigerator, so there are plenty of ways to use it. I use it in a lot of my recipes: miso tahini dressing, miso noodles, miso soup, miso stir fry. I add it to my smashed potato recipe. I even add it to my bagel chip recipe. It adds an umami flavor to everything. And it's fermented and healthy.
Jean Milligan
Love this recipe
Kathy Carmichael
Hi Jean, I'm glad you liked the maple miso Brussels sprouts. The same sauce is great on green beans, cauliflower, or noodles, too! Thank you fro your feedback. I appreciate it.