These Miso-Sesame Glazed Brussels Sprouts with crispy panko-Parmesan topping are a restaurant-worthy side. Charred and crispy on the outside, meaty on the inside, and with the most addictive miso glaze, they’re a must-make!

Course: Salad/Side Dish
Cuisine: Japanese
Diet: Vegetarian


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Servings: 6


Calories: 240kcal


  • Large oven-safe skillet (such as a cast iron)
  • Blender


  • 2 Tbsp. white miso paste
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. rice vinegar (sub sherry vinegar)
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. soy sauce or tamari
  • ½ tsp. chili flakes
  • ¼ cup plus 2 Tbsp. neutral cooking oil (such as grapeseed, organic canola, or light olive oil)
  • 1 lb. Brussels sprouts, trimmed and halved
  • ¼ tsp. kosher salt
  • ¼ cup Panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp. toasted sesame seeds


  • Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender; blend on low speed until combined. Increase the blender speed to medium, and slowly stream in ¼ cup of oil. Set aside.
  • Preheat oven broiler to HIGH.

    Heat remaining 2 Tbsp. of oil in a large oven-safe skillet over medium-high. Once hot, add Brussels sprouts and cook for 7 to 8 minutes, stirring every few minutes, until nicely browned and tender. Season with salt.

    Meanwhile, add panko, Parmesan, and sesame seeds to a medium bowl; toss to combine.

  • Pour miso-sesame mixture into skillet with Brussels sprouts and toss to coat. Sprinkle panko mixture overtop, and transfer skillet to upper center rack of oven. Broil for 1 to 2 minutes, until a golden-brown crust forms.

    Remove from oven, stir, and serve!


    To Store. Transfer Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.

    To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium heat until warmed through, adding in a splash of rice vinegar to perk them back up.

    You can also microwave the Brussels sprouts on a microwave-safe plate in 30 second increments until warm. My other favorite method is the oven: warm at 350ºF until heated through (about 5 or so minutes).


    Serving: 0.66cup | Calories: 240kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Saturated Fat: 1.5g | Sodium: 480mg | Fiber: 3.5g | Sugar: 3g