Miso-Maple Glazed Brussels Sprouts

One of the perks of writing a food blog is the culinary journey I get to take each week. Just in the past few days, I’ve traipsed from France to Turkey to Greece and Japan, crossing over borders without leaving the dinner table. I even get to drag my family along for the ride.

Last night’s dinner combined a trip to Paris (cheese fondue) with a stopover in Kyoto for these sweet and salty glazed Brussels sprouts. Once the baguette and roasted potatoes were gone, the kids and husband had no choice but to venture their skewers to the bowl of little green-brown orbs, dunking them into the rich, ever-so-funky fondue. Much to my surprise, the sprouts disappeared in minutes.

Try them over brown rice or quinoa, as a side dish for any grilled or roasted protein, or (trust me on this) slathered in fondue. If you’re up for the adventure, here’s one of my favorite recipes for Classic Cheese Fondue from Elise Bauer of Simply Recipes.

Travelling across the world in one meal may not be your idea of exotic but in my house, there’s every reason to keep on trekking.

Serves 6 as a side dish

2 tablespoons extra virgin olive oil
1-1/2 pounds Brussels sprouts
2 tablespoons maple syrup
2 tablespoons white miso paste
1/2 cup sake (or dry white wine)
1/2 cup vegetable broth

1. Trim the stems and any yellow or brown leaves from the Brussels sprouts. If they are large, cut them into bite-sized halves.

2. In a large cast-iron or heavy skillet, heat the olive oil over medium heat. Place the Brussels sprouts flat-side down in a single layer and cook until browned, about 3 minutes. Flip them over using a spatula.

2. In a small bowl, stir the maple syrup, miso paste, sake and broth until smooth. Pour over the Brussels sprouts, cover and steam until just tender, about 10 minutes.

3. Uncover and continue cooking a few more minutes until a glaze forms and the Brussels are soft. Transfer to a serving bowl, pour any remaining glaze over, and serve immediately.

Here are two more delicious ways to enjoy Brussels sprouts: Brussels Sprouts Two Ways: Chips and Roasted with Anchovies and Dates.

Here are some more side dishes to try: Sesame Soy Roasted Cauliflower; Sautéed Spinach with Porcini Powder; and Shiitake Mushroom Fries.

Try my Easy Barbeque Spiced Roasted Salmon with brown rice and Brussels sprouts for a quick weeknight dinner!

There’s still time to enter the January Giveaway for a chance to win this handy OXO Good Grips Egg Beater.

Photo credit: Woodstock Farm Animal Sanctuary