Description
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!
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 oil (avocado oil recommended)
- 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
Instructions
- Combine miso, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender. Blend on low, then slowly stream in 1/4 cup of oil until emulsified. Set aside.
- Preheat oven broiler to HIGH.
- Heat remaining 2 Tbsp oil in a large oven-safe skillet over medium-high heat. Add Brussels sprouts and cook 7–8 minutes, stirring occasionally, until browned and tender. Season with salt.
- Mix panko, Parmesan, and sesame seeds in a bowl.
- Pour miso-sesame mixture over Brussels sprouts and toss to coat. Sprinkle panko mix on top and broil for ~2 minutes until golden brown. Watch carefully to prevent burning.
- Remove from oven, stir, and serve immediately.
Notes
- To Store: Refrigerate in an airtight container up to 4 days.
- To Reheat: Rewarm in a skillet over medium heat, adding a splash of rice vinegar to freshen up.
- You can also reheat in the oven at 350ºF for about 5 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad/Side Dish
- Cuisine: Japanese