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plate of brussels sprouts

Thanksgiving for two: Maple Miso Brussels Sprouts

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Side Dish
  • Method: Stovetop


The easiest Thanksgiving brussels sprouts ever! Start them in a cold pan for crispy, evenly cooked sprouts. Finish with a maple-miso mix for amazing flavor with just 5 ingredients, including oil and salt!



  • 2 tablespoons avocado or olive oil, divided
  • 1/2 lb brussels sprouts, trimmed and halved
  • 2 teaspoons maple syrup
  • 1 teaspoon white miso paste
  • 1/4 teaspoon salt


  1. Pour 1 tablespoon oil into a large, cold (!) nonstick pan. Swirl to make sure the bottom is coated.
  2. Arrange 1/2 lb halved brussels sprouts, cut side down, in a single layer. Drizzle remaining 1 tablespoon oil all over.
  3. Place pan over medium to medium-high (depending on how strong your stove is) heat and cover. Let cook for 5-7 minutes.
  4. Remove lid and check the bottom of the sprouts. They should be a an even light brown. If you still have some white spots or uneven browning due to hot spots on your stove, move the sprouts around a bit (but keep them all cut side down), recover and let cook for another few minutes.
  5. Once the sprouts are all a light brown, remove the lid and continue cooking until they are a more golden brown and a knife easily pierces through. This normally takes another 5 minutes for me, but just hang around and keep checking!
  6. While the sprouts finish cooking, combine 2 teaspoons maple syrup and 1 teaspoon white miso paste in a small bowl. Mix well to combine. 
  7. Once sprouts are a golden brown, add maple-miso mixture and toss everything to combine. Let cook for 1-2 minutes to let everything caramelize. 
  8. Taste a sprout and then add salt as needed (miso is salty, so I like to taste first. Generally I end up using about 1/4 teaspoon!).