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
- Pour 1 tablespoon oil into a large, cold (!) nonstick pan. Swirl to make sure the bottom is coated.
- Arrange 1/2 lb halved brussels sprouts, cut side down, in a single layer. Drizzle remaining 1 tablespoon oil all over.
- Place pan over medium to medium-high (depending on how strong your stove is) heat and cover. Let cook for 5-7 minutes.
- 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.
- 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!
- While the sprouts finish cooking, combine 2 teaspoons maple syrup and 1 teaspoon white miso paste in a small bowl. Mix well to combine.
- 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.
- 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!).