Honeynut Miso + Maple Glazed Brussels Sprouts (gf, v)

Featuring @sharedcultures Honeynut Squash Modern Miso
Recipe from Greens Restaurant, San Francisco
Serves: 4–6

This dish is featured on Greens Restaurant’s late winter & early spring 2022 menu. Since 1979, Greens has been “Celebrating Vegetables,” sourcing the freshest seasonal produce from their farm, Green Gulch, just six miles away in Muir Beach, CA.

Chef Katie Reicher’s glaze contrasts the earthy depth of brussels sprouts with the sweetness of maple syrup and the complexity of Honeynut Miso — resulting in a bright, balanced, and deeply flavorful dish.

Ingredients

Roasted Brussels Sprouts:

• 1 lb brussels sprouts
• 2 tbsp olive oil
• ½ tsp salt
  

Miso Maple Glaze:

• 3 tbsp @sharedcultures Honeynut Squash Miso
• 3 tbsp maple syrup
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp fresh ginger, minced
  

Optional topping:

• Toasted sesame seeds, for garnish
  

Method

1. Preheat the oven to 425°F (220°C). Line a 9x13-inch baking sheet with foil.
   
   
2. Prepare the brussels sprouts:
   Trim the bottom stems and cut each sprout in half. Discard any loose outer leaves.
   Toss with olive oil and salt, then spread out evenly on the prepared baking sheet.
   
   
3. Roast:
   Roast for 25–30 minutes, until the brussels are browned and tender in the center.
   
   
4. Make the glaze:
   While the sprouts roast, combine the miso, maple syrup, rice vinegar, soy sauce, and ginger in a bowl.
   Use an immersion blender for a smooth glaze or whisk by hand for a more textured finish.
   
   
5. Glaze and finish:
   Once the sprouts are roasted, remove from oven and pour the glaze over them. Toss to coat well.
   Return to the oven for another 5 minutes to allow the glaze to caramelize slightly.
   
   
6. Serve:
   Remove from oven, adjust salt if needed, and garnish with toasted sesame seeds. Enjoy warm.
   
   

Credit: Chef Katie Reicher Greens Restaurant