You’ll love this easy roasted brussels sprouts recipe with an Asian twist! Made with miso, ginger and a sesame glaze.
I am a big fan of brussels sprouts and can’t seem to get enough of these mini cabbages lately.
I know they aren’t the most popular veggies — in fact I used to hate them growing up myself. In the last few years or so I have really learned to appreciate how amazing they can taste. Especially after they’ve been roasted in the oven until they are crispy on the outside and tender on the inside.
These little veggies pack a pretty good nutritional punch as well. Just one cup provides over 100% of your daily intake of vitamins K and C – hopefully that may convince you to give them a chance.
Plus, they are a super easy dish to make on a chilly evening.
Once they have been roasted, toss in some dried cranberries as well as toasted pecans or walnuts and mix everything together with a miso glaze made with miso paste, Mirin, rice vinegar, sesame oil, fresh ginger and some honey or maple syrup.
The flavorful sweet and savory glaze combined with the crispy texture of the sprouts will hopefully hook you in and change the way you feel about these mini cruciferous guys.
- 1 lb brussels sprouts washed and trimmed
- 1/2 cup dried cranberries
- 1/4 to toasted pecans or walnuts chopped
- 1/2 Tablespoon olive oil
- pinch salt & pepper
- 2 Tablespoon white miso
- 1 garlic clove finely minced
- 1/2 teaspoon fresh ginger finely minced
- 1/2 Tablespoon honey or maple syrup
- 1 Tablespoon Mirin or Chinese rice cooking wine
- 1 Tablespoon rice wine vinegar
- 1/4 teaspoon sesame oil
- 1/4 teaspoon water
Preheat oven to 375 degrees F. Line baking tray with aluminum foil and spray with cooking spray or lightly grease with olive oil.
- Rinse brussels sprouts and trim the stems. Remove any outer leaves that look damaged. Slice them in half.
- Add the sprouts to a large bowl and coat with olive oil. Toss with a pinch of salt and pepper.
- Arrange them in a single layer, cut side down on the baking tray. Roast for about 30 minutes, flipping them with tongs halfway through cooking when the underside is nice and golden brown.
- Remove from tray and place into a large mixing bowl.
- Mix all the glaze ingredients in a small saucepan on medium heat on the stove. Bring to a boil and simmer for about 1 minute until sauce thickens slightly.
- Pour over roasted brussels sprouts and toss in some dried cranberries and walnuts, mixing well.
- Serve warm or at room temperature but best served immediately.
More slow cooker sides: