If you’ve been looking for a quick, reliable way to make crispy roasted Brussels sprouts, you’re in the right place!
We’ve perfected our method for tender-on-the-inside, crispy-on-the-outside sprouts plus a tangy, salty glaze that sends the flavor over the top. Let’s do this!
This recipe is simple, requiring just 30 minutes and 8 ingredients to make.
The Trick to Crispy Brussels Sprouts
- Halved, seasoned Brussels sprouts cook first on the stovetop, then finish in the oven.
- The trick is getting a “sear” on the sprouts on the stovetop first (preferably in a cast iron pan) before transferring to a very hot oven to roast at a high temp.
- The other trick is not crowding the pan (a large cast iron is best). Crowding doesn’t allow a proper sear and creates steam, which ultimately makes for soggier Brussels sprouts.
While your Brussels sprouts and garlic are finishing in the oven, make your glaze.
This one is inspired by a few restaurant versions I’ve tried that mock salt and vinegar chips. For a similar effect I created a glaze with:
- miso* (chickpea miso for soy-free)
- rice vinegar (or apple cider or white wine vinegar)
- sea salt
- maple syrup (or raw honey)
The result is a light glaze that’s equal parts salty, sweet, and acidic, which coats the sprouts right out of the oven for an additional burst of flavor.
*Learn more about the origins of miso here!
What flavor profile do Brussels Sprouts have when roasted?
Brussels sprouts that are roasted take on a slightly sweet, caramelized flavor. They also become crisp on the outside to provide a nice crunchy exterior.
The reason we prefer sautéing on the stovetop before roasting is to get that nice browned, crispy edge, which is only enhanced as it roasts in the oven.
We hope you LOVE these Brussels sprouts. They’re:
Crispy on the outside
Tender on the inside
& SO delicious
These would make a delicious side for holiday gatherings and beyond. We could also see them pairing well with our Vegan Lentil Nut “Meatloaf,” Easy Marinated Grilled Chicken, or Lemon Baked Salmon with Garlic Dill Sauce.
More Brussels Sprout Recipes
- Stir-Fried Gochujang Brussels Sprouts
- Crispy Brussels Sprouts with Sriracha Aioli
- Warm Brussels Sprout Slaw with Coconut Bacon
- Creamy Brussels Sprout & Shallot Dip (contains dairy)
- Garlic & White Wine Pasta with Brussels Sprouts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Miso-Glazed Roasted Brussels Sprouts
- 5 cups Brussels sprouts, browned outer leaves removed, large stalks trimmed off, halved (quartered if very large in size // 1 lb yields ~5 cups)
- 2 tsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
- 3/4 tsp sea salt, plus more to taste
- 1/4 tsp fresh black pepper
- 5 whole cloves garlic, skin removed and smashed or halved
- 1 Tbsp miso paste (we prefer chickpea miso for a soy-free option — Miso Master is a great brand // always ensure gluten-free friendly as needed)
- 2 Tbsp rice vinegar (or sub apple cider or white wine vinegar)
- 1 Tbsp maple syrup
- 1 pinch sea salt
- 2 Tbsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
- Preheat oven to 400 degrees F (204 C).
- Add trimmed and halved Brussels sprouts to a large mixing bowl (reserve garlic cloves for later use) and season with oil, salt, and pepper. Toss to coat and set aside.
- In a separate small mixing bowl, add the miso glaze ingredients and stir / whisk to combine. Taste and adjust flavor as needed, adding more salt or miso for saltiness, vinegar for acidity, or maple syrup for sweetness. It should be equal parts tangy, salty, and sweet. Set aside for use after the Brussels sprouts are roasted.
- Heat a large (at least 12-inch) oven-safe skillet (we prefer cast iron) over medium-high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as needed).
- Wait 1 minute for the oil to heat, then add Brussels sprouts (NOT THE GLAZE — we’ll use that later). Make sure the pan is not crowded — all sprouts should have room to lie face down and they shouldn’t be piled on top of each other. If it’s crowded, remove a few to cook in a separate batch.
- Cook for 2-3 minutes cut side down to get a sear. Once golden brown, add garlic, toss, and transfer to oven.
- Bake for 10-15 minutes, removing from the oven every 5 minutes to toss and inspect the sprouts. You want them crispy and deep golden brown but not burnt.
- Remove from oven and immediately add HALF the miso glaze (alternatively, reserve all as a dipping sauce). Toss to coat and serve hot with remaining glaze on the side for dipping.
- Best when fresh. Store cooled leftovers covered in the refrigerator up to 2-3 days. Not freezer friendly. Reheat in the microwave or on the stovetop in a skillet over medium heat until hot.
*Recipe adapted from The New York Times.
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