Crispy Brussels Sprouts with Orange Miso Glaze
I’ve been on a Brussels Sprouts kick for several weeks now. Last week I even proclaimed that 2024 might be the Year of the Brussels Sprouts, at least for me. Either way, I have been eating my bodyweight in crispy Brussels Sprouts lately. They’re even better dressed with a zesty orange miso glaze.
I think one of the reasons I’ve been enjoying Brussels sprouts so much lately is that they’re in season this time of year. We try to eat seasonally, and I really do think Brussels taste better this time of year.
I’ll be honest, I haven’t always been a Brussels Sprouts girl. For so long, every time I ate them or tried to make them myself, they were either undercooked or way overcooked and mushy in the middle. And mushy middles will totally ruin any vegetable. I swore off Brussels Sprouts except at restaurants when I could get them truly crispy and cooked the way I liked them.
Then I figured out how to make perfectly crispy Brussels Sprouts in the air fryer, and I haven’t looked back.
I refuse to deep fry anything at home. I don’t really even like shallow pan frying anything, either. It’s too messy and I just don’t enjoy it. That’s why the air fryer is such a game changer. I can still get the same crispy results without the mess or using too much oil.
Here are some tips for achieving super crispy Brussels sprouts in the air fryer:
First, try soaking whole sprouts in cold water for at least 15 minutes. I don’t know the exact science here, but in my experience, soaking them before cooking makes the core softer so it cooks better without getting mushy. And this soak tones down the farty-ness Brussels sprouts and other brassicas tend to have. Trust me on this one. 15 minutes is fine, but if you can soak them for 30 minutes, even better.
Next, make sure you cut them roughly the same size so they cook evenly. This is true for most, if not all vegetables. You don’t want to bite into one perfectly cooked sprout and then a super undercooked or overcooked one. Not a great eating experience! I like to chop the larger ones into quarters and smaller ones in half.
During cooking, toss or stir your sprouts halfway through the cook time. This ensures all sides get cooked evenly and optimize crispiness.
And lastly, enjoy your sprouts quickly after removing them from the oven. They tend to lose prime crispiness quickly, so I recommend cooking them pretty close to the time you plan to eat them.
Now, let’s talk about this Orange Miso Glaze.
One of my former favorite restaurants in Chattanooga (Flying Squirrel, iykyk) had the most delicious crispy miso Brussels sprouts appetizer that were served with some kind of zesty citrus sauce. Most of the times I went, I literally just ordered those Brussels and their house fries, which were also incredible. Unfortunately for me, this restaurant recently changed names and rebranded, thus changing their menu and taking away my two favorite dishes. I’m still upset about it.
So anyway… I set out to recreate those Brussels sprouts and citrus glaze as best I could without knowing their actual recipe. After several rounds of testing, I think this is my closest recreation. I don’t know if the restaurant put the miso on the sprouts or in the sauce. For me, it made sense for the sauce to be orange and miso flavored and to keep the sprouts pretty simply seasoned. The balance of sweet, zesty orange and salty miso makes a great compliment to the earthy Brussels sprouts.
And for the record… there are several other restaurants in Chattanooga that also have delicious Brussels sprouts. These at the restaurant formerly known as Flying Squirrel just happened to be my favorite.
Here’s how to make Crispy Brussels Sprouts in the air fryer with a delicious Orange Miso Glaze!
To make them, you will need:
- Brussels Sprouts
- Avocado oil
- White miso paste
- An orange
- Soy sauce (or liquid aminos or coconut aminos)
- Rice vinegar
- Ginger paste
- Honey
- Salt, white pepper, garlic powder
First, soak the Brussels sprouts (whole) in a bowl of cold water for at least 15 minutes, or up to 30 minutes if you can. While they’re soaking, gather the remaining ingredients.
After the soak, drain and dry the Brussels sprouts. Carefully chop them into quarters or halves, depending on their size. In a medium sized bowl, toss the chopped sprouts with avocado oil, salt, white pepper, and garlic powder.
Spread the sprouts onto the air fryer basket in a single layer. Make sure to give them enough space for the air to circulate around them. Air fry them at 400ºF for 10 minutes. Stir and flip the sprouts, then return to the air fryer for an additional 10 minutes.
While the sprouts are cooking, make the orange miso glaze. Combine the zest and juice of one orange, miso paste, soy sauce (or liquid aminos or coconut aminos), rice vinegar, honey, and ginger paste in a mixing glass. Whisk to combine; it should be pretty runny. Pour the sauce in a small saucepan over medium-low heat. Let it reduce and thicken while the sprouts cook. If you want the sauce thicker, you can add a cornstarch slurry. I prefer not to do that because I think that makes the sauce too clumpy and almost gelatinous.
When ready to serve, spoon a layer of the glaze to the bottom of your serving bowl. Add in the crispy Brussels sprouts and drizzle the rest of the sauce (or your desired amount) over top. Grab a fork or two, dig in, and enjoy!
Did you like this recipe? You might also like:
- Air Fryer French Fries
- Baked Zucchini Nuggets
- How to Cook Spaghetti Squash
- Veggie & Orzo Pasta Salad
Thanks so much for reading and eating along, y’all! If you’re craving more, follow me on Instagram and Pinterest so you never miss a recipe. If you make one of my recipes, tag me on Instagram or share a photo on my Facebook page so I can see your creations!
Crispy Brussels Sprouts with Orange Miso Glaze
Ingredients
- 12 ounces whole Brussels sprouts (about one bag)
- 1 tbsp avocado oil
- 1/2 tsp each: salt, white pepper, garlic powder
- 1 orange (juice and zest)
- 1/3 cup soy sauce, liquid aminos, or coconut aminos
- 1-2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp ginger paste
- 1 tbsp honey
Instructions
- Soak the Brussels sprouts (whole) in a bowl of cold water for at least 15 minutes, or up to 30 minutes. While they're soaking, gather the remaining ingredients.
- Drain and dry the Brussels sprouts. Carefully chop them into quarters or halves, depending on their size.
- In a medium sized bowl, toss the chopped sprouts with avocado oil, salt, white pepper, and garlic powder.
- Spread the sprouts onto the air fryer basket in a single layer. Air fry them at 400ºF for 10 minutes. Stir and flip the sprouts, then return to the air fryer for an additional 10 minutes.
- While the sprouts are cooking, make the orange miso glaze. Combine the zest and juice of one orange, miso paste, soy sauce (or liquid aminos or coconut aminos), rice vinegar, honey, and ginger paste in a mixing glass.
- Pour the sauce in a small saucepan over medium-low heat. Let it reduce and thicken while the sprouts cook. If you want the sauce thicker, you can add a cornstarch slurry.
- When ready to serve, spoon a layer of the glaze to the bottom of your serving bowl. Add in the crispy Brussels sprouts and drizzle the rest of the sauce (or your desired amount) over top.
NOTE: This post contains affiliate links. I may receive a small commission (at no cost to you) for any sales generated via those links. Thanks so much for supporting Scratchmade Southern!