Asian Brussels Sprouts with Miso

5 from 2 votes

These Asian style Brussels sprouts are pan fried to perfection and coated with delicious, sticky, full of umami miso based glaze. So good!

Course Side Dish

Cuisine Asian, Chinese

Keyword Asian Brussels sprouts

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 136kcal

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

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.

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.