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These Miso-Sesame Glazed Brussels Sprouts with crispy panko-Parmesan topping are a restaurant-worthy side. Charred and crispy on the outside, meaty on the inside, and with the most addictive miso glaze, they’re a must-make!
Brussels sprouts are a side dish staple over here. If we’re not cooking these Crispy Brussels Sprouts with Maple-Mustard Glaze, then we’re likely making this Warm Brussels Sprouts Salad. They’re a reliable, versatile, and always delicious option in our veggie rotation.
When cooked properly, Brussels sprouts will attract even the most devout veggie avoiders. While Brussels sprouts can be bitter raw, cooking them at a high temperature ensures they have rich, caramelized flavor, and tender texture. This recipe, in particular, will instantly displace whatever childhood trauma mushy boiled Brussels sprouts inflicted upon you in the past.
How to Make Miso-Sesame Glazed Brussels Sprouts
The Ingredients
- Brussels Sprouts: Look for ones that are similar in size to ensure consistent cooking. It’s important to trim off the stem end of the sprout, and discard any loose, discolored leaves.
- Sesame Oil: Look for toasted sesame oil, which is made from roasted sesame seeds. It’s thicker in consistency, darker in color, and has a more pronounced flavor than regular sesame oil.
- Miso Paste: A fermented soybean paste and secret weapon for adding worlds of savory depth to recipes. White miso paste, in particular, is light in color with a relatively short fermentation time, making it quite mellow compared to darker varieties. It can really add that extra “oomph” to plant-based recipes.
- Dijon mustard: For tang and sharpness, Dijon is key to amp up the marinade.
- Soy Sauce: If making the recipe gluten free, use tamari instead.
- Cooking Oil: I suggest using a neutral oil such as grapeseed, organic canola, or light olive oil. The grassy flavor of extra-virgin olive oil is a little too assertive for this dish.
- Panko: For a crispy topping, use classic panko breadcrumbs, or gluten free panko, such as Ian’s brand.
- Parmesan: You can’t beat the salty, nutty, and ultra-savory flavor of freshly grated Parm.
The Directions
Before you dive into the recipe, it’s important to trim and halve the Brussels sprouts.
How to Trim Brussels Sprouts:
This process is super simple and shouldn’t take any longer than 5 minutes.
- To start, cut off and discard the stem end of the sprout.
- Next, pull off the very outer leaves of the sprout, which tend to be tougher and take longer to cook. (Sometimes this happens naturally when you slice off the stem.) You can choose to cook these leaves too, as they typically get even crispier than when left on the sprout.
- Lastly, slice the sprouts in half lengthwise
You can certainly choose to trim and slice the Brussels in advance to cut down on prep time. Simply store them refrigerated in an air-tight Tupperware up to two days in advance.
Step 1: Prepare Miso-Sesame Glaze
Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender; blend on low speed until combined. Increase the blender speed to medium, and slowly stream in 1/4 cup of oil. Set aside.
Step 2: Sauté Brussels Sprouts
Preheat oven broiler to HIGH.
Heat remaining 2 Tbsp. of oil in a large oven-safe skillet over medium-high. Once hot, add Brussels sprouts and cook for 7 to 8 minutes, stirring every few minutes, until nicely browned and tender. Season with salt.
Meanwhile, add panko, Parmesan, and sesame seeds to a medium bowl; toss to combine.
Step 3: Top with Panko-Parmesan and Broil
Pour miso-sesame mixture into skillet with Brussels sprouts and toss to coat. Sprinkle panko mixture overtop, and transfer skillet to upper center rack of oven. Broil for 1 to 2 minutes, until a golden-brown crust forms.
Remove from oven, stir, and serve!
What to Serve with Miso Brussels Sprouts
- Salmon: A rich, buttery fish like salmon pairs perfectly with this sprouts. Try my Curried Maple-Mustard Salmon or Pan-Seared Salmon with Rosemary-Walnut Sauce.
- Portobello Steaks: For a restaurant-worthy meal, these Balsamic Portobello Steaks will surely make the sprouts shine.
- Meatloaf: The absolute BEST Vegan Meatloaf that even the most devout carnivores will love.
How to Store and Reheat:
- To Store. Transfer Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium heat until warmed through, adding in a splash of rice vinegar to perk them back up.
- You can also microwave the Brussels sprouts on a microwave-safe plate in 30 second increments until warm. My other favorite method is the oven: warm at 350ºF until heated through (about 5 or so minutes).
More Easy Vegetable Side Dishes
Coriander-Roasted Carrots with Parsley and Pistachios
Asian BBQ Roasted Cauliflower
Perfect Sautéed Broccoli
If you give these miso brussels sprouts a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Miso-Sesame Glazed Brussels Sprouts
Equipment
- Large oven-safe skillet (such as a cast iron)
- Blender
Ingredients
- 2 Tbsp. white miso paste
- 2 Tbsp. Dijon mustard
- 2 Tbsp. rice vinegar
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. soy sauce or tamari
- 1/2 tsp. chili flakes
- 1/4 cup plus 2 Tbsp. neutral cooking oil (I use avocado oil)
- 1 lb. Brussels sprouts, trimmed and halved
- 1/4 tsp. kosher salt
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. toasted sesame seeds
Instructions
- Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender; blend on low speed until combined. Increase the blender speed to medium-high, and slowly stream in 1/4 cup of oil. Set aside.*You can also whisk this by hand if you don't want to dirty the blender.
- Preheat oven broiler to HIGH.Heat remaining 2 Tbsp. of oil in a large oven-safe skillet over medium-high. Once hot, add Brussels sprouts and cook for 7 to 8 minutes, stirring every few minutes, until nicely browned and tender. Season with salt. Meanwhile, add panko, Parmesan, and sesame seeds to a medium bowl; toss to combine.
- Pour miso-sesame mixture into skillet with Brussels sprouts and toss to coat. Sprinkle panko mixture overtop, and transfer skillet to upper center rack of oven. Broil for ~2 minutes, until a golden-brown crust forms. *Watch closely to prevent burning.Remove from oven, stir, and serve!
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
So good! I recently picked up a container of miso and was looking for some interesting recipes to try. The sauce was very addictive and I have some leftover which I’m repurposing into a salad dressing.
Would these still be good if you made them vegan?
This was amazing!! Such a different but delish way to eat brussels sprouts. Made with ginger soy glazed salmon and it was next level. Next time I’d skip the extra salt seasoning since the miso and soy sauce are already salty, but will 100% be adding this to my favorites!
The base of this recipe is great. However I’m very glad I cut the oil in the sauce to half, and even less than that for the pan sear. The sauce is excellent – but would be unnecessarily oily with 1/4 cup oil. Miso is the greatest ingredient because it gives you an emollient sauce without needing that much fat. Next time I’d just sprinkle toasted sesame seeds at the end. The panko once stirred in just absorbs sauce and gets soft. Overall good with tweaks.
This was super delicious! Thank you for this great recipe!
Do you think this would be good side with meatloaf?
YES that would be amazing!! Enjoy!
Wow these are incredible. What’s not to love? I’ll reduce the soy sauce and omit the salt next time. YUM YUMMMMMMMMMMMM
Hi Michelle – I’m so glad it was a hit! Thank you so much for coming back and leaving a review!