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
Hearty
Flavorful
Salty-sweet
Customizable
& 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
Ingredients
BRUSSELS
- 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
MISO GLAZE
- 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
FOR COOKING
- 2 Tbsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
Instructions
- 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 later use.
- 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.
Video
Notes
*Recipe adapted from The New York Times.
Toni says
10 stars! Just made this for dinner. I followed the recipe exactly and it was soooooo good! This will be a repeat for sure.
Yay! Thanks for sharing, Toni!
Josh says
Having just started using miso, I was excited to find it used with one of my favorite veggies. I found the apple cider vinegar over powered the other flavors when using the given ratios. I upped the miso and maple until everything was a one to one ratio and found it to be much more palatable and the various flavors more noticeable. Overall an excellent dish and I’m looking forward to making it again.
Thanks for the feedback, Josh! We’re glad you were able to modify and enjoy it!
Natalie says
I have made this per the recipe instructions and it’s fantastic. Truly the star of any meal. Or, it can be a meal all by itself because it’s honestly that good.
It’s also super versatile. I often make “lazy” versions where I just steam the Brussels sprouts for ~7 minutes and toss them in the sauce. Sometimes I add fresh ginger or garlic. Not as good as the original but it hits the spot.
Whoop! Thanks so much for the lovely review, Natalie!
Deborah Vazirani says
This recipe is a keeper. Thank you! We loved it. The only thing I would do in addition is make more brussels sprouts so that we can use the entire amount of miso glaze!
Kelly says
I follow this recipe exactly, and they turn out amazing every time. Brussel sprouts have become my new favorite vegetable because of this recipe.
Mia says
Sauce was delicious! Made it twice and my Brussels sprouts still came out a bit soggy – not crispy. I kind of wish the miso glaze was more of a paste, so it would coat the outside rather than soak in and add more moisture to the dish. Still enjoyed these though. Definitely a good call to reserve half of the sauce to dip/drizzle before serving
Hi Mia, you could try reducing the vinegar and/or maple for less moisture, but we aren’t sure how that would taste. As for them being soggy, are you using a cast-iron pan? It almost sounds like the heat is not high enough.
Laurie Jean Wiederhold says
My family is not a fan of brussel sprouts. I’ve made these twice this week following the recipe exactly.
All the ooohs and aaah’s will have me reaching for this recipe again and again. You know they’re good when the family is fighting for the remaining pieces in the pan.
Yay! So glad your family enjoyed them, Laurie! Thanks for sharing!
Shivakumar S says
what a wonderful recipie, it came out wonderfully smelling and tasting. I did a few.minor tweaks, adding some broccoli and onion and using butter before popping it into the oven. Loved it and would make it ofte
Lovely! Thanks for sharing!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Brent says
Made these last night and WOW were they good. Cooked exactly like the recipe called for and they were cooked perfectly. Definitely my go to cooking method from now on…
Now to the sauce- it was amazing. I added some fresh grated ginger which added a nice hint of flavor, but otherwise kept it the same. I could put this on anything and eat it- it is that good.
BTW- I used white Miso paste I found at Wegmans. They also had red, but I bought the white and it was perfect.
We’re so glad you enjoyed this recipe, Brent! Thanks so much for the lovely review!
Will says
Made this last night with honey instead of maple syrup to accompany honey pork and sashimi tuna. The brussel sprouts were a huge hit but people were fighting over the leftover miso glaze! I’ll be making the sprouts again as an occasional treat but the glaze is now one of my kitchen essentials!
Yay! We’re so glad you enjoyed them! Thanks for sharing!
Jamie says
Hands down the best Brussels sprouts I’ve ever made – perfect texture and flavor. Can’t wait to make these again and again!
Vicki says
I have made this recipe nearly weekly since it was showcased on the web site. The only change I make is to replace maple syrup with honey, and cut down the amount of honey to decrease the sugar content. I love getting the charred taste while still avoiding soggy Brussels sprouts! What a fantastic recipe!
Whoop! We’re so glad you enjoy it, Vicki! Thanks for sharing!
J.Sorensen says
Made it according to recipe. Turned out very nice. Husband was pleased. Used it as a side to an Asian orange sesame chicken with broccoli recipe with steamed rice. The tangy miso brussel sprouts complimented the sweet orange chicken nicely.
Shelton says
Delicious!
Shelton says
I plan on making this tonight but couldn’t find any miso paste at the store. Would it be ok to substitute with soy sauce? Thanks!
It’ll be a different flavor, but it’s worth a shot!
Wendy Leberman says
So good! Thank you for your wonderful recipes. I added a slash of low sodium tamari. Delicious!
xoxo!
Katie Blackman says
The best! Thank you!
Daliah says
I made this the first time 2 weeks ago for company and I’m excited to make it again! Impressive and delicious!
Yay! We’re so glad you enjoy this recipe, Daliah! Thanks for sharing!
Sia says
From now on this is the only way I’m eating my brussel sprouts! Thank you for an easy and yet amazing recipe!
Whoop! Thanks for sharing, Sia!
Izula Jade Maximillen says
Loved this recipe, I made it for my mother who never liked Brussel sprouts and I substituted sorghum syrup for the maple, to localize it and its amazing. Thank you for sharing!
xoxo!
Jane Sbordone says
Wonderful! I made it on a steel baking sheet as cast iron pans are too heavy for me. I seared the sprouts in an eco frying pan first. They took longer than 12 mins in the oven probably because of not using the cast iron. Loved the glaze and dipped roasted cauliflower and squash in it too!
Thanks, Jane!!
Diane says
These are so dang good there will be none left for dinner. Sorry, but not sorry :D
We’re so glad you enjoyed them, Diane! Thanks so much for the lovely review!
Sunny says
So freaking delicious. Made these for a Friendsgiving — DEVOURED and recipe lusted after.
Thanks so much for the lovely review, Sunny. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lorraine says
Sooo good! Super yummy!
Maria says
I am not a Brussel sprouts lover, but I thought I would give this a try. SPECTACULAR! Such a good combination of flavours! Thanks!!
We’re so glad you enjoyed it, Maria! Thanks so much for sharing!
Cassie Thuvan Tran says
Oh, these Brussels sprouts look fabulous! My friend and I are total Brussels sprouts connoisseurs. We always order roasted or sauteed Brussels sprouts as a shared appetizer every time we have dinner. Looks perfect for any dinner!
Kathy says
Very nice way to prepare brussel sprouts!
Michelle says
Sorry if this is obvious but when I went to buy Miso Paste, I was given the option of Red or White? Which do you recommend for this?
I usually suggest white!
Mara says
Delicious! My husband loved so much, we’re making these again less than a week later!
Whoop! We’re so glad to hear it, Mara! xo
Kerstin says
I used to passionately hate Brussels sprouts! But I thought that there must have been something wrong with the way it had been prepared as I love all kinds of cabbage. So I thought I would give this a try. And they tasted soooo good! I absolutely loved them. I made a veggie burger and served these as a side along with fries. My kids did not like them but I was actually happy about it as it meant I could finish the whole pan by myself. Will definitely make these again a lot. Thank you for this Dana!
Wonderful! Thanks for sharing, Kerstin!
Nadiya says
Brussels sprout. This post is actually inspire me to grow these sprouts veggie THEN cooking it. I haven’t try it but I can imagine this would be fantastic. Thanks for sharing :) I wonder, is there any minus in terms on nutrition when we eat sprouts or micro-green veggie everyday instead of the mature harvest?
I’m not sure about that! But let us know how it goes, Nadiya!
Angie says
I’ve found some pretty good roasted Brussels sprouts recipes in the past, but OMG this is the best ever! My search is over — this will be the way I cook them from now on. My husband loved them, and even my mother, who said she doesn’t like them, she loved these. I’m going to take them to a potluck tonight. I know they’ll be a hit. Thank you for the recipe!
Yay! We’re so glad you all enjoyed them! Thanks so much for sharing your experience! xo
Julie says
These Brussels sprouts are delicious! I did not have a cast iron pan, but the stovetop/oven cooking method still produced a crispy outside and tender inside. The glaze is tasty and intense. I used 2 tablespoons, but I think only 1-1.5 is enough. I will definitely make these again.
Thanks for sharing your experience, Julie! So glad you enjoyed it!
Maneesha says
Hi Dana! I made this yesterday and loved it! The Miso sauce/glaze is amazing! I liked it so much that I put ALL the sauce on the brussel sprouts and tossed everything together! I think it’s an absolutely brilliant idea to cook the brussel sprouts both on the stove and in the oven!
Wonderful! Thanks for sharing, Maneesha! It’s our new go-to method for Brussels (and other vegetables) that we want to cook quick and crispy style!
Lizzie says
These are no joke!!! Replaced avocado oil with canola oil, but otherwise followed the recipe! So delicious! Literally the best brussel sprouts I’ve ever tasted. ?
Thanks, Lizzie!
Tanvi says
AmazIng recipe — great for weeknights!
Thanks for sharing, Tanvi!
Lisa says
I don’t have a cast iron pan so did stove portion in regular skillet and then switched to a baking pan for the oven portion. I do suspect they would have been even better in a cast iron as there would have been more of a minarating effect. But whatever, they turned out great anyway. What puts this receipe over the top and into the A+ zone is the heckin miso glaze. God bless!
Wonderful! Thanks for sharing, Lisa!
Andrew says
Hello! I’m trying to cook everything wfpbno, and wanted to ask the right way of trying this Brussels sprouts recipe without any oil. Your thoughts and guidance are appreciated. Thanks, Andrew
Hi Andrew, unfortunately the sprouts won’t get as crispy without oil. BUT you can employ this method and add the glaze near the end of roasting for a similar effect.
Michele says
Love roasted Brussels — thanks for encouraging all those soggy Brussels sprout survivors to give them another try! My cheat on your method for that combo of crisp exterior plus soft interior—(stove top is too much work…) is to place the halves down on a greased cookie sheet then roast on the lowest oven rack until brown. Then proceed with the rest of your recipe. Also, the smell??!! After much research, my best solution is baking soda— I spread it in the oven while roasting, either on the oven mat or in a dish in the back of the Any other successful methods for sulfur stink? I’ve tried lemons in the oven, boiling lemons or vinegar in the stove, open baking soda in the kitchen… I often cook while my family is sleeping and feel guilty giving them nightmares !
Wonderful! Thanks for sharing! I’ve never had issues with the smell but thanks for your tips!
Marissa Makes Food says
I just downed an entire pan of these by myself because they were so good! Thank you for sharing and keep the recipes coming!
haha YAY! Thanks for sharing, Marissa!
Kaelyn says
Delicious!
Thanks, Kaelyn! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Jack says
Our new go-to for preparing brussel sprouts. Such a perfect flavor combo.
Wonderful! Thanks, Jack!
jennifer says
Please advise: Will this recipe work with frozen brussel sprouts?
It looks wonderful! Your offerings are always spectacular!
Thanks
Hmm, I fear they would become too soggy because of the extra moisture. Let us know how it goes if you give it a try!
Michele says
Never found success with frozen Brussels —vegetables with a lot of water tend to lose their structure when frozen —great for purées, not for roasting
Candice says
Tasted great! Super easy and quick. I added it to a bed of quinoa and poured the glaze over the whole dish, delicious!
Yay! Glad you liked them, Candice!
Phoebe says
This was so delicious! I sauteed mine with shallots and garlic. Will definitely be making again!
Whoop! Love that idea. Thanks for sharing, Phoebe!
Erika Fisher says
Could these be made from frozen Brussel sprouts?
Hi Erika – we fear they may be soggy because of the extra moisture. But if you give it a try let us know how it goes!
Jenny says
I just made the glaze only, and I love it! I hope to make it with the brussels in the future!
Wonderful! Thanks for sharing, Jenny!!
Chanel Jackson says
We made these Brussels last night and they were delicious. I was skeptical about the miso paste I whipped up because I didn’t love the taste before putting them on the sprouts, but I poured it on regardless and it was *insert chef’s kiss*. Thank you for another great recipe! So easy to make and the browsing the sprouts in the cast iron is definitely a pivotal step.
Whoop! Thanks for sharing, Chanel! So glad you enjoyed them.
Stephen Baird says
Easy to make and delicious!
Thanks, Stephen!
Berneda Rivard says
I can’t have vinegars or acidic foods. What ingredient can I use?
I assume that means no lemon? Perhaps just try leaving it out or subbing water or coconut aminos.
Natali says
Dear Dana,
Can you do this with frozen brussel sprouts?
Thanks
We think so, but do suspect it could make the Brussels a little bit soggy. But if you do try it let us know how it goes!