Miso Brussels Sprouts Roasted with Bacon

Miso Brussels Sprouts with a delicious Asian influenced glaze roasted with bacon are an awesome and easy way to change up a much maligned veg.

These delicious sprouts roast in just 20 minutes and are just as easy to cook for two as they are for twelve!

Roasted Fairy Cabbages.

The dreaded sprouts were something that I’d push to the side of the plate as a kid. Even the amusing fairy cabbage name that I love couldn’t change that!

Growing up in the 70’s and 80’s they were quite often boiled for until grey and slimy and were that bitter thing that kids just didn’t like.

Fortunately, I’ve learned that veggies do not need to be boiled until they are destroyed!

These Roasted miso Brussels sprouts are my current favourite way of cooking them.

Sprouts with bacon and some sweetness are a classic combination, quite often there is the addition of nuts. But for me the addition of some white miso paste elevates them to a different level.

It turns up the savoury notes all the way up to 11, offering an umami boost and offers a different sweetness to the bacon and honey.

A combination that I also use in my honey and miso glazed pork tenderloin.

Frequently Asked Questions

Do I not need to parboil the sprouts?

Not for me, no, but if you like your vegetables a little less al-dente then you can plunge them into boiling water for 2 minutes.

Be sure to refresh them in cold water after doing this to help them keep their colour though.

Do I really need to cut the sprouts in half?

For this recipe yes. The magic is in the caramelisation that happens with the cut face of the sprout whilst it roasts.

Can I cook this recipe in advance?

Not really no. They will overcook, but you can render the bacon down early and set the pan aside. You can also put the glaze on the sprouts up to a couple of hours in advance.

Can I use a non-stick pan?

You could but the caramelisation on the sprouts will not be as good as a result you will not get the same flavour.

Serving Suggestions

Miso roast Brussel Sprouts are a regular side dish for me and I use them alongside a host of dishes.

It is pictured above served with my latest “fancy” dinner for two, roast partridge with a red currant sauce.

But they are fantastic with your Sunday roast, whether you are doing roast chicken or roast pork these fairy cabbages (sorry, not sorry) would grace any spread!

They are also quick to cook so you can rustle them up and stick them with quick meals too.

I’ve served them with everything from my roast pork fillet with apple puree to pan-seared salmon with great success.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comment section below the recipe.

• 28cm or 11″ oven-safe frying pan or skillet. Not nonstick if possible.
• Oven.
• Stovetop.
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring cups and spoons.
• Mixing bowl.