Miso-Sesame Glazed Brussels Sprouts

4.94 from 32 votes
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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!Sautéed Brussels Sprouts with panko topping in a bowl

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

This all-star side dish is ready in roughly 20 minutes, making it weeknight-approved. It pairs well with just about any protein, and will surely keep you coming back for seconds. 
 
These miso brussels sprouts are also impressive enough for entertaining, and will wow any guest at your table.

The IngredientsRecipe ingredients in separate bowls on a white board with blue labels

  • 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.How to Trim and Slice Brussels Sprouts

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.Miso-Sesame Glaze in a white bowl

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.Brussels sprouts being sauteed in a cast iron skillet

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!Panko-parmesan topping being added to sprouts and broiled

What to Serve with Miso Brussels Sprouts

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).

Bowl of miso glazed Brussels sprouts with a serving spoon

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!

4.94 from 32 votes

Miso-Sesame Glazed Brussels Sprouts

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!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

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
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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

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).

Nutrition

Serving: 0.66cup | Calories: 240kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Saturated Fat: 1.5g | Sodium: 480mg | Fiber: 3.5g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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Recipe Rating




26 Comments

  1. Dana says:

    4 stars
    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.

  2. Laurie says:

    5 stars
    This was super delicious! Thank you for this great recipe!

  3. Tani says:

    Do you think this would be good side with meatloaf?

    1. Jamie Vespa says:

      YES that would be amazing!! Enjoy!

  4. Michelle G says:

    5 stars
    Wow these are incredible. What’s not to love? I’ll reduce the soy sauce and omit the salt next time. YUM YUMMMMMMMMMMMM

    1. Jamie Vespa says:

      Hi Michelle – I’m so glad it was a hit! Thank you so much for coming back and leaving a review!