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.
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.
They are also quick to cook so you can rustle them up and stick them with quick meals too.
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.
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
- Mixing bowl.
Delicious roasted miso Brussels sprouts with bacon, a great and simple twist on a classic dish with amplified umami and sweet flavours to compliment the fairy cabbages.
- 200g (1½ Cups) Brussel Sprouts
- 100g (3½ oz) Bacon Lardons
- 1 Tbsp White Miso
- 1 Tbsp Cooking Oil
- 1 Tsp Honey
- 1/2 Tsp Coarse Sea Salt
- Heat a 28cm or 11" frying pan (not nonstick) over a medium heat and add the bacon lardons allowing the fat to render out slowly over 5-7 minutes.
- Cut the browned base off the sprouts then cut them in half lengthways before placing in a bowl.
- Mix together the cooking oil with the miso, honey and coarse sea salt and set aside.
- Add the miso mix to the sprouts and coat them well using your hands to mix throughly.
- Place the sprouts into the pan with the bacon and arrange them so the cut side is down.
- Place them in the oven at 200°C or 390°F and roast for 10 minutes.
- Remove the pan and give it a good shake before returning to the oven for a final 3 minutes.
Amount Per Serving: Calories: 359Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 50mgSodium: 1761mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 21g
Calorific details are provided by a third-party application and are to be used as indicative figures only.