Quick and delicious roasted Brussels sprouts with garlic and a savory-sweet miso glaze. Crispy edges, tender center, and BIG flavor! Just 30 minutes and 8 ingredients required.
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.
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.
*Nutrition information is a rough estimate.
*Recipe adapted from The New York Times.