These Miso-Sesame Glazed Brussels Sprouts with crispy panko topping are a restaurant-worthy side. Charred and crispy on the outside, meaty on the inside, and with the most addictive miso glaze, they’re a must-make!
| Prep time | Total time |
|---|---|
| 15m | 15m |
Ingredients
| Ingredient | Quantity |
|---|---|
| white miso paste | 2 Tbsp. |
| Dijon mustard | 2 Tbsp. |
| rice vinegar (sub sherry vinegar) | 2 Tbsp. |
| toasted sesame oil | 1 Tbsp. |
| soy sauce or tamari | 1 Tbsp. |
| chili flakes | 1/2 tsp. |
| neutral cooking oil | 1/4 cup plus 2 Tbsp. |
| Brussels sprouts, trimmed and halved | 1 lb. |
| kosher salt | 1/4 tsp. |
| Panko breadcrumbs | 1/4 cup |
| toasted sesame seeds | 2 Tbsp. |
| nutritional yeast | 2 Tbsp. |
Directions
- 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.
- Preheat oven broiler to HIGH. Heat remaining 2 Tbsp. of oil in a large oven-safe skillet over medium-high. Once hot, add Brussels sprouts and cook for 7 to 8 minutes, stirring every few minutes, until nicely browned and tender. Season with salt. Meanwhile, add panko, nutritional yeast, and sesame seeds to a medium bowl; toss to combine.
- Pour miso-sesame mixture into skillet with Brussels sprouts and toss to coat. Sprinkle panko mixture overtop, and transfer skillet to upper center rack of oven. Broil for 1 to 2 minutes, until a golden-brown crust forms. Remove from oven, stir, and serve!
Source: dishingouthealth.com