Glazed Brussel Sprouts

What you'll need:

  • 2 Tbsp. white miso paste
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. rice vinegar (sub sherry vinegar)
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. soy sauce or tamari
  • 1/2 tsp. chili flakes
  • 1/4 cup plus 2 Tbsp. neutral cooking oil (grapeseed, organic canola, or olive oil)
  • 1lb. Brussels sprouts, trimmed and halved
  • 1/4 tsp. kosher salt
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. toasted sesame seeds

How you'll do it:

  1. Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender; blend on low speed until combined. Increase the blender speed to medium, and slowly stream in 1/4 cup of oil. Set aside.
  2. Preheat the oven broiler to HIGH.
  3. Heat remaining 2 Tbsp. of oil in a large oven-safe skillet over medium-high. Add Brussels sprouts and cook for 7 to 8 minutes, stirring every few minutes, until browned and season with salt.
  4. Separately, add panko, parmesan, and sesame seeds to a medium bowl; toss to combine.
  5. Pour miso-sesame mixture into a skillet with brussels sprouts and toss to coat. 
  6. Top with panko mixture and transfer skillet to the upper center rack of the oven. 
  7. Broil for 1 to 2 minutes, until a golden-brown crust forms. 
  8. Enjoy!
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