These Orange Miso Glazed Brussels Sprouts are a quick and easy side dish, roasted to perfection and coated in a delicious sweet and savory glaze. Fancy enough for the holidays or entertaining but easy enough for any night of the week, this gluten-free and dairy-free dish might just become your new favorite way to enjoy Brussels sprouts!
If you want more ways to prepare Brussels sprouts, check out Roasted Brussels Sprouts with Vegan Parmesan, Sheet Pan Gnocchi with Maple-Dijon Glaze, and Sheet Pan Oven Roasted Vegetables.
If Brussels sprouts aren't your thing, these orange-glazed Brussels sprouts might change your mind. The tangy orange and umami miso combo, topped with crunchy pistachios, is so irresistible that you might proudly join the Brussels Sprouts fan club.
I was inspired to make these by my favorite local vegan restaurant. It's so good that I practically need a restraining order not to go there every day.
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Why I Love This Recipe
- The combination of orange and miso creates a perfect balance of sweet and savory.
- This recipe takes just 30 minutes to complete.
- Brussels sprouts are packed with vitamins and fiber, and this recipe is gluten-free and dairy-free.
- Crispy on the outside and tender on the inside, these caramelized Brussels sprouts will be a hit - especially those irresistible crispy loose layers that fall off while cutting!
Recipe Ingredients
You'll need the following ingredients to make this amazing roasted Brussels sprouts. See the recipe card for quantities.
- Miso: (also known as "shiro miso") Miso gives these Brussels sprouts a savory, umami flavor you don't want to miss. White miso paste is milder and sweeter than other types of miso, which complements the tangy orange flavor without overpowering it. You can find it at Whole Foods.
- Brussels Sprouts: Wash and cut the Brussels sprouts in halves or quarters, depending on their size. Include those loose leaves that fall off - they get especially cripsy! Keep an eye on the Brussels sprouts while they roast to ensure they don't overcook, as oven temperatures and Brussels sprout sizes can vary. To learn how to cut Brussels sprouts, check out Guide to Selecting, Preparing, and Cutting Brussels Sprouts.
- Ginger: Grate fresh ginger, or use the frozen ginger cubes from Trader Joe's for a convenient option.
Variations
- Dried Fruit: Add a handful of dried cranberries or raisins for a sweet contrast.
- Maple Syrup: Substitute agave nectar or date syrup if you prefer.
- Miso Paste: Use a different type of miso, like red miso, for a stronger flavor or chickpea miso for a soy-free alternative.
How To Make Orange Miso Glazed Brussels Sprouts
This is an easy recipe, ready in about 30 minutes - most of the time is spent roasting, so there's very little work involved. Check out the recipe card for all the details.
Step 1: Spread the sprouts in a single layer on a baking sheet in a single layer. Toss halved Brussels sprouts with olive oil. Roast for 20-25 minutes, shaking the pan halfway, until golden brown and crispy on the edges.
Step 2: While the Brussels sprouts roast, whisk together in a small bowl maple syrup, miso paste, rice vinegar, sesame oil, allspice, salt, and grated ginger until smooth.
Step 3: When they are golden brown and done roasting, coat the roasted sprouts with the sauce.
Step 4: Place back in the oven and broil for about 3 minutes until crispy and browned further. Transfer to a serving dish and garnish with crushed pistachios and orange zest if desired.
Recipe Tips
- Uniform Size: Cut the Brussels sprouts into uniform halves or quarters for even roasting.
- Watch Closely: Keep an eye on the sprouts while roasting to prevent overcooking; oven temperatures can vary.
- Don't Overcrowd: For extra crispiness, spread the sprouts in a single layer without overcrowding the baking sheet. Give them their personal space.
- For the Crispiest Texture: These Brussels sprouts are best eaten fresh out of the oven. The longer they sit, the less crispy they get. They're still delicious, just not crunchy on the outside - kind of like leftover pizza you secretly love!
Use fresh Brussels sprouts
I don't recommend using frozen Brussels sprouts. The texture and flavor often turn out poorly, so fresh Brussels sprouts are the best choice for this recipe.
Serving Suggestions
- Serve the Orange Miso Glazed Brussels Sprouts alongside your favorite main dishes like vegan roasts, Smoked Tofu or Baked Tempeh Bacon.
- Add the glazed Brussels sprouts to a grain like white rice, quinoa, or brown rice and add extra glaze or dressing like Classic French Salad Dressing. Add some greens, and you will have a hearty grain salad bowl.
- This is the kind of side perfect for holiday meals. Add some green color to Vegan Corn Casserole, Cranberry Orange Jam, and Vegan Cranberry and Apple Stuffing for a festive touch.
- Toss the Brussels sprouts with your favorite pasta, olive oil, and a sprinkle of vegan Parmesan for a hearty and satisfying dish.
Storage and Reheating
- Storage - Keep in an airtight container for up to 5 days.
- Reheating - Microwave at 50 percent for a few minutes until warm. Time depends on how many you are reheating. You can also warm them up on the stove or in a 350°F oven for a few minutes.
- Freezing - I don't recommend freezing these. Although I haven't tried it, frozen Brussels sprouts never have a good texture.
If you're looking for how to cut and prepare Brussels sprouts, check out Guide to Selecting, Preparing, and Cutting Brussels Sprouts.
Recipe FAQS
Yes, you can make this recipe oil-free by roasting the Brussels sprouts without oil and using a splash of vegetable broth or water instead. However, they don't brown in the same way as with a splash of oil. I suggest, just reducing the amount of oil to 1 tablespoon to lightly coat the sprouts.
Here are some ideas: Sprinkle toasted sesame seeds on top for added texture, or add thinly sliced red chili for a pop of color. Freshly chopped herbs like parsley or cilantro provide a burst of green, while pomegranate seeds offer a vibrant contrast and are great during the holidays. My favorite is to grate a bit more orange zest over the top for a fresh, bright note, and finish with a sprinkle of microgreens or pistachios for a sophisticated look and added freshness.
More Roasted Vegan Recipes
Orange Miso Glazed Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts washed, trimmed, and halved ~ 5 cups
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 tablespoon white miso paste chickpea miso for soy-free
- 1 tablespoon rice vinegar or white vinegar
- ½ tablespoon toasted sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon allspice
- ¼ teaspoon salt
- crushed pistachios and orange zest for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Brussels Sprouts: In a large bowl, toss the halved or quartered Brussels sprouts with olive oil until well-coated.
- Roast Brussels Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until the sprouts are golden brown and crispy on the edges.
- Make the Maple Miso Glaze: In a small bowl, whisk together the maple syrup, miso paste, vinegar, sesame oil, salt, allspice, and grated ginger until smooth and well combined.
- Glaze the Brussels Sprouts: Once the Brussels sprouts are roasted, pour the maple miso glaze over the sprouts and toss to coat evenly.
- Broil: Return the glazed Brussels sprouts to the oven and roast for an additional 3 minutes but watch carefully so they don't burn.
- Serve and Garnish: Transfer the glazed Brussels sprouts to a serving dish. Garnish with crushed pistachios and more orange zest if desired.
Christy says
This looks awesome. Can't wait to make them. I'm already on team Brussels sprouts so this will be an awesome addition to my everyday Brussel sprouts recipe.
Regi Pearce says
Hey Christy. Yeah, I've always loved Brussels sprouts too. They are so good roasted this way. Let me know what you think when you try them. Thanks for the comment.