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For this tasty dish, you will need: - 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons miso paste (white or yellow) - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 cup pecans, roughly chopped - 1 teaspoon garlic powder - Salt and pepper to taste You can add a few extra touches: - 1 teaspoon black sesame seeds (for garnish) If you want to mix it up, try these: - Use coconut aminos instead of soy sauce for a soy-free option. - Swap pecans with walnuts or almonds for a different crunch. - Maple syrup can be replaced with agave nectar for a vegan option. First, gather your ingredients. You need: - 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons miso paste - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 tablespoon soy sauce - 1 cup pecans, roughly chopped - 1 teaspoon garlic powder - Salt and pepper to taste Next, preheat your oven to 400°F (200°C). This step is crucial for even cooking. In a large bowl, whisk together the miso paste, maple syrup, olive oil, soy sauce, garlic powder, salt, and pepper. Make sure it’s smooth and well mixed. Now, add the halved Brussels sprouts to the bowl. Toss them well in the miso mixture. You want every sprout to be coated evenly. This will give them a nice flavor. Spread the Brussels sprouts on a lined baking sheet. Make sure they are in a single layer. This helps them roast evenly. Now sprinkle the chopped pecans on top. They will add a great crunch. Put the baking sheet in the oven. Roast for 20 to 25 minutes. Stir halfway through to ensure they cook well. You want them to be tender and golden brown. When they are done, take them out and let them cool for a few minutes. These Miso Maple Brussels Sprouts are perfect for any meal. They make a great side dish for roasted meats or a hearty grain bowl. If you like, sprinkle some black sesame seeds on top. They add a pop of flavor and color. Serve them warm and enjoy the tasty goodness! To get the best roasted Brussels sprouts, follow these tips. First, make sure the oven is at 400°F (200°C). This heat helps the sprouts become tender and golden. Spread the Brussels sprouts in a single layer on the baking sheet. This gives them space to cook evenly. To add extra crunch, mix in the pecans halfway through roasting. One common mistake is overcrowding the baking sheet. If you pile the sprouts too close, they will steam instead of roast. Another mistake is not checking on them. Stir the sprouts halfway through cooking to avoid burning. Lastly, don’t skip the salt and pepper. They bring out the sweet and salty flavors in this dish. You can boost the flavor of your Miso Maple Brussels Sprouts in many ways. Try adding a squeeze of lemon juice before serving for a bright taste. For a spicy kick, add a pinch of red pepper flakes to the miso mix. If you love herbs, fresh thyme or rosemary can add a nice touch. Each of these options will make your dish even more special. {{image_2}} You can make this dish vegan by using tamari instead of soy sauce. Tamari is gluten-free, so it works for those with gluten issues. Both white and yellow miso pastes are vegan-friendly. Add-ins can elevate the flavor. Try adding chopped apples or cranberries for sweetness. You can also mix in some cooked quinoa for texture and extra nutrition. In fall, swap Brussels sprouts for roasted butternut squash. In spring, try asparagus. These swaps keep the dish fresh and exciting throughout the year. After enjoying your Miso Maple Brussels Sprouts, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to four days. This keeps them fresh and tasty. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes. This helps revive their flavor and crispness. You can also use a microwave if you’re in a hurry. Heat them in 30-second bursts, stirring in between, until warm. If you want to save some for later, freezing works well. Cool the Brussels sprouts completely first. Then, spread them on a baking sheet in a single layer. Freeze for about an hour. After that, transfer them to a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as mentioned. Yes, you can use different nuts. Almonds or walnuts work well too. They will add a nice crunch. You can even try sunflower seeds for a nut-free option. Just chop them roughly and sprinkle them on top like the pecans. These Brussels sprouts go great with many dishes. You can serve them with roasted chicken or grilled fish. They also pair well with rice or quinoa for a veggie meal. If you like, add a salad for extra freshness. For crispier Brussels sprouts, roast them for 25-30 minutes. Be sure to stir them halfway through. This helps them brown nicely and get that crunchy texture. If you want more crunch, leave them in longer but watch closely. In this blog post, I covered the key elements for making delicious Miso Maple Brussels Sprouts. We explored essential ingredients, cooking steps, and serving ideas. I offered tips to enhance your dish and shared how to store any leftovers. You can even adapt the recipe based on your diet or preferences. Remember, experimenting leads to great flavors. Enjoy the process and have fun with your cooking!

Miso Maple Brussels Sprouts with Pecans

Discover the deliciousness of Miso Maple Brussels Sprouts with Pecans—your new favorite side dish! These roasted Brussels sprouts are perfectly glazed with a blend of miso, maple syrup, and topped with crunchy pecans for an irresistible flavor combination. Perfect for any occasion, this easy recipe takes just 35 minutes from prep to table. Click through now to explore this delightful recipe and elevate your meals!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

2 tablespoons miso paste (white or yellow)

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 tablespoon soy sauce (or tamari for gluten-free)

1 cup pecans, roughly chopped

1 teaspoon garlic powder

1 teaspoon black sesame seeds (optional, for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, whisk together the miso paste, maple syrup, olive oil, soy sauce, garlic powder, salt, and pepper until smooth and well combined.

      Add the halved Brussels sprouts to the bowl and toss them in the miso mixture until they are evenly coated.

        Spread the Brussels sprouts on a lined baking sheet in a single layer.

          Sprinkle the chopped pecans over the Brussels sprouts for added crunch.

            Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and golden brown, stirring halfway through to ensure even cooking.

              Remove from the oven and let cool for a few minutes before serving.

                If desired, sprinkle black sesame seeds on top for an extra touch of flavor and color.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4