Vermicular | Miso Maple-Glazed Brussels Sprouts

Miso Maple-Glazed Brussels Sprouts

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
20 min
Cooking Steps

[LOW] 20 min


14–15 brussels sprouts, halved lengthwise
2 tablespoons vegetable oil

Glaze Mixture
2 teaspoons miso
2 teaspoons maple syrup
2 teaspoons whole grain mustard
¼ teaspoon soy sauce

  1. Add vegetable oil into the pot while the pot is still cold and space out brussels sprouts evenly, cut-side down. Cover and steam-roast over [LOW] heat for 20 minutes.

  2. In a small bowl, mix ingredients for Glaze Mixture. Set aside.

  3. Add Glaze Mixture into the pot and stir to coat the brussels sprouts.

  • For Step 1, try not to open the lid while cooking. If the lid is opened, steam will escape and the brussels sprouts may not cook properly.

  • Steam-roasted brussels sprouts will achieve soft and tender on-the-inside and caramelized textures on-the-outside. Adjust the amount of sauce depending on the size of brussels sprouts.

  • Credit: Chef Tetsu Yahagi – Recipe video

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Musui–Kamado with the Vermicular Cookbook.

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