These Asian style Brussels sprouts are pan fried to perfection and coated with delicious, sticky, full of umami miso based glaze. So good!
Who said that Brussels sprouts are only for Christmas?
These humble vegetables, are fantastic at absorbing bold flavours and if cooked properly they are truly sensational!
This super simple dish of Asian style Brussels sprouts with miso glaze simply explodes with flavour.
I am a huge fan of roasted Brussels sprouts (see my Roasted Brussels Sprouts with Balsamic Vinegar and Walnuts) but here I decided to try pan frying them instead.
I must say the result was as delicious and much quicker too!
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✔️ Why you'll love this recipe
- Different take on traditionally cooked sprouts.
- Full of flavour.
- Quick and easy to make.
- Fantastic addition to your Chinese food banquet.
- Great as a side dish.
- Pan fried so oven not required.
- Naturally vegan.
📝 Ingredients and substitutes
Here's what you will need to make my Asian Brussels Sprouts:
Brussels Sprouts - The star of the the show! When choosing your sprouts look for the ones that are firm to touch, nice and bright in colour and without too many yellowing outer leaves.
Miso - I used brown rice miso here but both white and red varieties would be fine here.
Quick Tip => If using white miso you might want to add a little bit of soy sauce or tamari to the glaze for a bit of saltiness as white miso is gentler on salty notes in comparison to brown rice miso. Taste and adjust flavours to your liking.
Rice Vinegar - To add acidity to the glaze. You could use other types of vinegar instead - apple cider or white wine.
Maple Syrup - For sweetness and that contrast of flavour against salty miso and acidic vinegar. You could use agave nectar or honey (if not vegan) as a substitute.
Toasted Sesame Oil - This one is an optional extra but it adds so much flavour. I would highly recommend using it.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Prepare Brussels sprouts by trimming the woody end of each sprout and removing any yellowing leaves that have seen better days. Wash and dry them well.
Depending on the size of sprouts, halve or quarter them so that they are all similar in size for even cooking.
Heat a large frying pan or skillet on a medium heat and add couple of tablespoons of oil.
Once oil is hot, add prepared Brussels sprouts and pan fry them in single layer and without stirring for approx. 5 minutes to let them get a bit of crispness and colour on one side.
Stir and cook for another 5-10 minutes until they've reached your desired level of tenderness.
In the meantime, put miso, rice vinegar, maple syrup and toasted sesame oil (if using) in a bowl and whisk with a fork until well combined.
Once you're happy with tenderness of the sprouts, pour over prepared glaze and mix it in to ensure all the sprouts are nicely covered.
Continue cooking the sprouts for another 2-3 minutes to allow the glaze to caramelise and get sticky.
Serve immediately with optional drizzle of lime juice and sprinkle of toasted sesame seeds.
🥡 Storing
Store: Asian Brussels sprouts are best eaten fresh but leftovers can be stored in the fridge for 3-4 days.
Reheat: You can reheat them simply in a pan or in the oven preheated to 180C/350F for 5 minutes until warmed through.
Freeze: I wouldn't recommend freezing.
💭 Pro tips
When buying Brussels sprouts look out for nice firm ones with minimal (if any) yellowing outer leaves.
Keep your sprouts similar in size for even cooking. Halve or even quarter the really large ones.
Try and resist the urge to stir the sprouts during the first 5 minutes of frying them. You want that colour and crispness to appear so be patient.
Use good quality non-stick pan or skillet. I like my carbon steel pan but cast iron will work well too.
🍴 Serving suggestions
I love them with a squeeze of lime and a sprinkle of toasted sesame seeds (when I can remember) or just serve them as they're pure and simple.
Make Asian style Brussels sprouts part of your Chinese food spread or banquet.
Miso sprouts make lovely side dish which pairs nicely with my easy lentil loaf, carrot and swede mash or orange glazed tofu roast.
❓ FAQs
Yes you can do that. I would roast them in preheated oven at 180C(fan)/350F/Gas Mark 4 for 20-25min before removing them to pour over the glaze and mix it in to ensure all the sprouts are covered. I would then return them to the oven for another 5 minutes to allow the glaze to get sticky and caramelise a bit.
You can use any type of miso you like.
Have you tried my Asian Brussels sprouts?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
📋 Recipe
Asian Brussels Sprouts with Miso
Equipment
- Small bowl
- Fork
Ingredients
- 400 g Brussels sprouts
- 2 tablespoon rapeseed/olive oil
Miso Glaze
- 1 tablespoon miso paste see note
- 1 tablespoon rice vinegar apple cider or white wine vinegar can be used instead
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil optional
- lime juice & toasted sesame seeds to serve optional
Instructions
- Prepare Brussels sprouts by trimming the woody end of each sprout and removing any yellowing leaves that have seen better days. Wash and dry them well.400 g Brussels sprouts
- Depending on the size of sprouts, halve or quarter them so that they are all similar in size for even cooking.
- Heat a large frying pan or skillet on a medium heat and add couple of tablespoons of oil.2 tablespoon rapeseed/olive oil
- Once oil is hot, add prepared Brussels sprouts and pan fry them in single layer and without stirring for approx. 5 minutes to let them get a bit of crispness and colour on one side.400 g Brussels sprouts
- Stir and cook for another 5-10 minutes until they've reached your desired level of tenderness.
- In the meantime, put miso, rice vinegar, maple syrup and toasted sesame oil (if using) in a bowl and whisk with a fork until well combined.1 tablespoon miso paste, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon toasted sesame oil
- Once you're happy with tenderness of the sprouts, pour over prepared glaze and mix it in to ensure all the sprouts are nicely covered.
- Continue cooking the sprouts for another 2-3 minutes to allow the glaze to caramelise and get sticky.
- Serve immediately with optional drizzle of lime juice and sprinkle of toasted sesame seeds.lime juice & toasted sesame seeds to serve
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only.
- Use your favourite type of miso here. If using white miso you might want to add a little bit of soy sauce or tamari to the glaze for a bit of saltiness as white miso is gentler on salty notes in comparison to brown rice miso. Taste and adjust flavours to your liking.
- Store in the fridge for 3-4 days.
- I don't recommend freezing.
- Reheat in a pan or in the oven preheated to 180C/350F for 5 minutes until warmed through.
Ellie says
Really lovely flavour and liked that little bit of bite to the sprouts too. Thank you.
joskitchenlarder says
Thanks Ellie 🙂 So glad you enjoyed them!