The moment you tip a sheet pan of vibrant Miso-Sesame Glazed Brussels Sprouts into the oven, you’ll catch a nutty toasted scent rising in fragrant steam. I’ve tested this glaze almost half a dozen times—first batch was under-seasoned, second yielded too dark edges. By the third, I’d dialed in that glossy miso-sesame coating so it crisps up with gentle sizzling, caramelizing edges, and a tender bite inside.
Why You’ll Love Miso-Sesame Glazed Brussels Sprouts
- Deep umami from white miso and toasted sesame oil
- Crispy exterior with a tender-with-slight-bite interior
- Ready in about 30 minutes—ideal for busy weeknights
- Built on Japanese pantry essentials that pack big flavor
A Little Background
Last winter, I first experimented with miso on Brussels sprouts when a blustery evening begged for bolder twists. My oven’s hot spots taught me to shuffle racks mid-roast, ensuring each sprout achieved that perfect golden edge. It’s become my go-to fall and winter side.
Key Ingredients for Miso-Sesame Glazed Brussels Sprouts
- Brussels sprouts: halved for quick, even roasting; trim off loose leaves.
- White miso paste: lends mellow, savory depth; swap with yellow miso if needed.
- Tamari or soy sauce: gives that savory backbone; low-sodium tamari controls salt.
- Rice vinegar: brightens the glaze; apple cider vinegar works in a pinch.
- Honey: balances miso’s saltiness; use maple syrup for a vegan version.
- Toasted sesame oil: finish with a drizzle for a nutty aroma without overpowering.
How to Make Miso-Sesame Glazed Brussels Sprouts
- Preheat the oven to 425°F (218°C). Trim the ends off 1 pound Brussels sprouts and slice each in half. In a large mixing bowl, toss the sprouts with 1 tablespoon olive oil, a pinch of salt, and freshly cracked pepper. Spread them cut-side down in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes, nudging the pan halfway through, until the edges turn golden and you hear a gentle crackling as they crisp. Peek under a few to confirm a tender-with-slight-bite center.
- While the sprouts roast, whisk together 2 tablespoons tamari, 1 tablespoon white miso paste, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 minced garlic clove, and 1 teaspoon grated fresh ginger in a small bowl until silky smooth.
- Remove the sprouts from the oven and drizzle the glaze evenly over the pan. Toss gently to coat, then return to the oven for an additional 3–5 minutes until the sauce is bubbling around the sides. Transfer to a platter and sprinkle with 1 teaspoon sesame seeds before serving.
Pro Tips & Troubleshooting
- Rotate the baking sheet 180° at the 10-minute mark to avoid hot-spot browning.
- If the glaze feels too thick, stir in a teaspoon of water to smooth it without losing flavor.
- Add thinly sliced dried cranberries after roasting for a seasonal sweet-tart pop.
- Doubling? Use two pans on separate racks, swapping their positions halfway through the roast.
Storage & Make-Ahead Guide
Store leftover sprouts in an airtight container in the refrigerator for up to 3 days; reheat at 350°F on a foil-lined sheet to restore crispness. To freeze, lay glazed sprouts on a tray until firm, then transfer to a freezer bag for up to 1 month. Defrost overnight in the fridge. Never leave cooked vegetables at room temperature for more than 2 hours for food safety.
In my testing, I found that re-crisping under the broiler for 2 minutes brings back that snap—just watch closely to avoid burning.
Serving Suggestions
These glazed sprouts shine alongside steamed rice bowls, tucked into warm tortillas for a veggie taco twist, or spooned over hearty grains with an extra drizzle of toasted sesame oil and a scattering of sliced scallions.
Frequently Asked Questions
- How long should I roast Brussels sprouts for Miso-Sesame glaze? Roast at 425°F for 20 minutes, then 3–5 more minutes after adding the glaze.
- Can I use frozen Brussels sprouts in this recipe? Yes—thaw completely, pat dry, and add 5 extra minutes to the initial roast time.
- What can I substitute if I don’t have white miso paste? Yellow miso is a close match; in a pinch, mix ½ tablespoon peanut butter with 1 teaspoon soy sauce for a similar umami kick.
- How do I store leftover Miso-Sesame Glazed Brussels Sprouts? Keep in an airtight container in the fridge up to 3 days; re-crisp at 350°F before serving.
- Is this recipe vegan? Yes—just replace the honey with maple syrup to make it fully plant-based.
- Can I make the glaze ahead of time? Absolutely—whisk and refrigerate up to 2 days ahead. Bring to room temperature and stir before using.
Final Thoughts
Every time I plate these Miso-Sesame Glazed Brussels Sprouts, I’m reminded of that first trial and the journey to rich, glossy flavor. This side has become my weeknight staple—hope it finds a spot on your table. Let me know how they turn out!
More Recipes You’ll Love
- Crispy Honey Mustard Brussels Sprouts with Bacon – a sweet-savory twist on roasted sprouts that echoes umami and crisp textures
- Roasted Broccoli and Carrots – hearty oven-roasted veggies with caramelized edges perfect alongside miso-sesame flavors
- Air Fryer Butternut Squash – tender, caramelized squash using quick air crisping to complement your glazed sprouts
- Roasted Delicata Squash – sweet, tender squash rounds with crispy skin that pair beautifully with savory glazes
Miso-Sesame Glazed Brussels Sprouts
Ingredients
Sprouts
- 1 lb Brussels sprouts trimmed and halved
- 1 tbsp olive oil
- 1 pinch salt
- black pepper to taste
Glaze
- 2 tbsp tamari
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1 tsp sesame seeds for garnish
Instructions
Sprouts
- Preheat oven to 425°F (218°C).
- In a large bowl, toss trimmed and halved Brussels sprouts with olive oil, salt, and pepper.
- Spread sprouts cut-side down on a parchment-lined sheet and roast for 20 minutes, rotating halfway.
Glaze
- Whisk together tamari, miso paste, rice vinegar, honey, sesame oil, garlic, and ginger until smooth.
- Remove sprouts from oven, drizzle glaze over them, toss gently, then return to oven for 3–5 minutes until bubbling.
- Transfer to a serving dish and sprinkle with sesame seeds.