Maple Miso Glazed Brussels Sprouts

Maple miso glazed brussels sprouts were made for Thanksgiving...or every day of the week! 

If you couldn’t already tell from my Instagram feed, I’m having a bit of a fall moment. I’ve always enjoyed the season - the changing colors, college football, finally being able to straighten my hair. While I’m not quite to the level of posting selfies in Uggs with a pumpkin spice latte in hand, I totally get the enthusiasm.

This year fall seems to be a little bit more magical than normal. When we left Columbia for Vietnam, it had been hot and rainy and dreary for the past couple weeks. When we got back, we were smack dab in the middle of fall. I missed the transition entirely, and I’m not sad about it in the least.

Obviously, we’re celebrating fall in the kitchen. Maybe in a few months I’ll start missing eggplant and heirloom tomatoes, but for now, I’m playing a game called ‘let’s see how many ways I can prepare Brussels sprouts.’ Come join me!

Brussels sprouts are a must have on Thanksgiving, right up there with mac and cheese and stuffing. Wow, I never thought those words would come out of my mouth. Brussels were far from my favorite vegetable growing up. Now they crack the top three.

These maple-miso brussies (my nickname, because we’re best pals and all) would make a lovely little addition to your Thanksgiving meal. Be sure to use pure maple syrup, not pancake syrup, which is simply sugar syrup with maple flavor. Bonus points for grade B pure maple syrup, which has a much deeper flavor.

Maple Miso Glazed Brussels Sprouts

Serves 4


  • 1 lb Brussels sprouts, quartered
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 2 tablespoons miso paste
  • Large pinch red pepper flakes


  1. Heat olive oil in a large skillet on medium high heat. Add brussels sprouts and cook until lightly browned, about 3-5 minutes. Add 1/3 cup water, cover and cook until tender, about 5 minutes.
  2. While sprouts are cooking, whisk together maple syrup, red pepper flakes and miso paste in a small bowl.
  3. Taste the sprouts to make sure they're tender. Add glaze, stir to combine. Cook 1 minute then remove from pan to serving dish.