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!
1/4 cupplus 2 Tbsp.neutral cooking oil (such as grapeseed, organic canola, or light olive oil)
1lb.Brussels sprouts, trimmed and halved
1/4tsp. kosher salt
1/4cupgrated Parmesan cheese
2Tbsp.toasted sesame seeds
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.
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 1 to 2 minutes, until a golden-brown crust forms.Remove from oven, stir, and serve!
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).