Maple-Miso Roasted Brussels Sprouts with Hazelnuts
Brussels sprouts roasted hard until the outer leaves caramelise, then tossed in a sticky maple-miso glaze and scattered with toasted hazelnuts.
The glaze here is maple syrup for sweetness and white miso for savoury depth, with a little rice vinegar to stop it tipping into cloying. It's brushed on near the end of roasting so it caramelises rather than burns, and it clings to every leaf.
Toasted hazelnuts add the crunch the dish wants. This is a side that can hold its own on a holiday table, but it's quick enough for a weeknight dinner alongside grains and a simple protein.
Ingredients
- 700 g Brussels sprouts, trimmed and halved lengthways
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- Freshly ground black pepper
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon soy sauce or tamari
- 1 small garlic clove, finely grated
- 60 g hazelnuts, roughly chopped
- Fresh thyme leaves, to finish
Instructions
- Heat the oven to 220°C (425°F) and line a large baking tray with baking paper.
- Halve the sprouts through the stem so the leaves hold together, and discard any loose, yellowed outer leaves.
- Toss the sprouts with the olive oil, salt and a good grind of black pepper, then spread them cut-side down on the tray in a single layer.
- Roast for 15 minutes, until the cut sides are deeply golden and some outer leaves have crisped.
- Meanwhile, whisk the miso, maple syrup, rice vinegar, soy sauce and grated garlic together in a small bowl until smooth.
- Toast the hazelnuts in a dry pan over medium heat for 2–3 minutes, until fragrant, then tip onto a plate.
- Remove the tray from the oven, pour over the glaze and toss the sprouts to coat. Return to the oven for 6–8 minutes, until the glaze has caramelised and turned sticky.
- Transfer to a serving dish, scatter with the toasted hazelnuts and fresh thyme, and serve warm.
Cook’s tips
- Roast cut-side down first — flat contact with the hot tray is what produces the best caramelisation.
- Add the glaze late. Miso and maple both catch quickly, so brushing it on at the start can leave a bitter edge.
- Don't crowd the tray; steamed sprouts go soft instead of crisp.
- If you're using a fan oven, drop the temperature by 10°C and check them a couple of minutes early.
Substitutions
- Use pecans, walnuts or flaked almonds instead of hazelnuts.
- Red miso gives a stronger, saltier glaze — if you use it, reduce the soy sauce to 1/2 teaspoon.
- Honey can replace the maple syrup if you don't need the dish to be vegan.
- A pinch of chilli flakes in the glaze adds a gentle warmth.
Storage & reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer at 200°C (400°F) for 5–6 minutes to bring back some of the crispness; they won't be quite as crisp as fresh, but the flavour holds up well. Add fresh hazelnuts after reheating.
FAQ
Can I roast frozen Brussels sprouts?
Yes, but they need longer and won't caramelise quite as well. Roast them from frozen at 220°C (425°F) for about 25 minutes before glazing, and pat away any ice crystals first.
Is this dish vegan?
Yes, as written — white miso, maple syrup, rice vinegar and soy sauce are all plant-based. If you swap in honey, it becomes vegetarian rather than vegan.
How do I stop the sprouts going soggy?
Dry them well after rinsing, give them space on the tray, and roast at a high temperature. Crowding and moisture are the two usual culprits.
