Crispy on the outside and tender inside, these Miso & Maple Roasted Brussels Sprouts bring a delicious Japanese-inspired twist to a classic British Christmas side dish. Fresh Brussels sprouts are roasted until golden, then coated in a sweet and savoury glaze made with Yutaka White Miso Paste, maple syrup, rice vinegar and sesame oil.
The miso adds a rich umami flavour that balances the natural sweetness of the roasted sprouts, while the maple syrup creates a beautifully glossy, caramelised finish. A sprinkle of roasted sesame seeds adds a gentle nutty flavour and extra texture.
Ready in just 40 minutes, this easy vegan and vegetarian Christmas side dish is perfect alongside roast turkey, chicken or a festive vegetarian main. It's also a delicious way to enjoy Brussels sprouts throughout the winter.
材料
For the Roasted Brussels Sprouts
- 500gBrussels sprouts, weighed after trimming, then halved
- 1 tbspOlive oil
- 1/4 tspFreshly ground black pepper
For the Miso & Maple Glaze
- 25gYutaka White Miso Paste
- 2 tbspPure maple syrup
- 2 tspYutaka Rice Vinegar
- 1 tspYutaka Sesame Oil
- 1 tbspHot water
For the Garnish
調理手順
1. Preheat the oven
Preheat the oven to 220°C (200°C fan / Gas Mark 7).
Prepare a large, non-stick roasting tray suitable for oven use.
Ensure the tray is large enough to arrange the Brussels sprouts in a single layer without overcrowding.
2. Prepare the Brussels sprouts
Trim the tough ends of the Brussels sprouts and remove any damaged outer leaves.
Weigh out 500g of the trimmed sprouts, then cut them in half lengthways. Cut any particularly large sprouts into quarters so they cook evenly.
Rinse if necessary, then pat thoroughly dry with kitchen paper or a clean tea towel.
Transfer the sprouts to a large mixing bowl.
Add the olive oil and freshly ground black pepper. Toss until evenly coated.
3. Roast the Brussels sprouts
Spread the prepared Brussels sprouts across the roasting tray in a single layer, placing them cut-side down.
Roast for approximately 25 minutes, until the cut sides are golden brown and the sprouts are nearly tender.
Avoid overcrowding the tray, as this can cause the Brussels sprouts to steam rather than roast.
4. Prepare the miso and maple glaze
While the Brussels sprouts are roasting, combine the Yutaka White Miso Paste, maple syrup, Yutaka Rice Vinegar and Yutaka Sesame Oil in a small bowl.
Add 1 tablespoon (15ml) of hot water.
Whisk until the miso is fully incorporated and the mixture forms a smooth, pourable glaze.
Set aside until the Brussels sprouts are ready.
5. Glaze and finish roasting
After approximately 25 minutes, remove the Brussels sprouts from the oven.
Pour the prepared miso and maple glaze evenly over the roasted sprouts.
Gently toss with a spatula until all the pieces are coated.
Return the tray to the oven for approximately 5 minutes, until the glaze is bubbling and lightly caramelised.
Check the sprouts frequently during this final stage, as the maple syrup and miso can burn if cooked for too long.
Remove from the oven once the sprouts are tender and the glaze has developed a glossy finish.
6. Garnish and serve
Transfer the glazed Brussels sprouts to a serving dish.
Sprinkle evenly with Yutaka Roasted White Sesame Seeds.
Serve immediately while hot, with lightly caramelised edges, tender centres and a delicious sweet and savoury glaze.
Enjoy as part of a traditional British Christmas dinner or alongside your favourite winter dishes.
ポイント
Excess moisture can prevent the sprouts from browning properly. After washing, pat them dry before tossing with olive oil. This encourages a golden, roasted finish rather than a steamed texture.
2. Roast the sprouts cut-side down
Placing the flat sides directly against the roasting tray helps create deeper caramelisation and more evenly browned edges. Avoid turning them during the initial roasting stage.
3. Do not overcrowd the baking tray
Give the sprouts enough space for hot air to circulate. If necessary, divide them between two trays. Overcrowding traps steam and can result in softer sprouts rather than lightly crisp edges.
4. Add the miso and maple glaze towards the end
Miso and maple syrup can brown quickly because of their sugars. Roasting the sprouts first, then adding the glaze during the final five minutes, helps prevent burning while creating a glossy, caramelised coating.
5. Use white miso for a balanced flavour
Yutaka White Miso Paste has a mellow, savoury flavour that works particularly well with sweet ingredients such as maple syrup.
Miso also contains salt, so this recipe does not require additional salt. Different types of miso can vary in saltiness, which may affect the finished flavour.
6. Balance the sweetness and acidity
The combination of maple syrup and rice vinegar helps balance the savoury flavour of the miso. For the best results, use the quantities listed in the recipe before experimenting with adjustments.
7. Add a little crunch with sesame seeds
Yutaka Roasted White Sesame Seeds add a subtle nutty flavour and a pleasant contrast to the tender sprouts. Sprinkle them over just before serving to retain their texture.
8. Prepare ahead for Christmas dinner
You can trim and halve the sprouts the day before and store them in an airtight container in the fridge.
The miso and maple glaze can also be prepared in advance and refrigerated separately.
For the best texture, roast and glaze the sprouts shortly before serving.
FAQ
Q.What are Miso & Maple Roasted Brussels Sprouts?
A.Miso & Maple Roasted Brussels Sprouts are a Japanese-inspired variation of a classic roasted vegetable side dish. Brussels sprouts are roasted until golden, then coated in a glaze made from Japanese miso paste, maple syrup, rice vinegar and sesame oil. The result is a combination of savoury umami, gentle sweetness and lightly caramelised edges.
Q.Why does miso work well with Brussels sprouts?
A.Miso adds a rich, savoury umami flavour that complements the slightly bitter taste of Brussels sprouts. When combined with maple syrup, it creates a balanced sweet and savoury glaze that enhances the natural sweetness developed during roasting.
Q.Can I make this recipe for Christmas dinner?
A.Yes. Brussels sprouts are a familiar part of a traditional British Christmas dinner, and this miso and maple variation offers a delicious alternative to boiled or buttered sprouts. They pair well with roast turkey, chicken, vegetarian roasts and other festive side dishes.
Q.Are Miso & Maple Roasted Brussels Sprouts vegan?
A.Yes. This recipe uses plant-based ingredients, including Brussels sprouts, Yutaka White Miso Paste, maple syrup, rice vinegar, olive oil, sesame oil and roasted sesame seeds. It contains no meat, fish, dairy or eggs. Always check the latest ingredient labels if preparing the dish for someone following a strict vegan diet.
