Can I make these crispy Brussels sprouts oil-free?

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.

What are some other garnishes for these glazed 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.

Orange Miso Glazed Brussels Sprouts

Description

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. This gluten-free and dairy-free dish might become your new favorite way to enjoy Brussels sprouts, perfect for the holidays or any night of the week!

Ingredients

Units Scale

1 lb 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
1/2 tablespoon toasted sesame oil
1 teaspoon grated ginger
1/2 teaspoon allspice
1/4 teaspoon salt
crushed pistachios and orange zest for garnish

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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.

Notes

Cut the Brussels sprouts into uniform halves or quarters for even roasting. Keep any loose leaves that fall off - they get nice and crispy in the oven and are delicious! For tips on how to cut Brussels sprouts, check out Guide to Selecting, Preparing, and Cutting Brussels Sprouts.

Oven temperatures can vary, and the size of the Brussels sprouts also varies, so keep an eye on the sprouts while roasting to prevent overcooking or burning.

For extra crispiness, spread the sprouts in a single layer without overcrowding the baking sheet. Give them their personal space.

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.

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.

Nutritional information is only an estimate and does not include the garnish.

Prep Time: 8 minutes
Cook Time: 20 minutes
Category: side dish
Method: oven
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 114
Sugar: 7.7 g
Sodium: 116.6 mg
Fat: 6.2 g
Carbohydrates: 14.2 g
Protein: 2.8 g
Cholesterol: 0 mg