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Maple Miso Glazed Brussels Sprouts and Carrots with Toasted Pecans

This is a wonderful dish to accompany any meal or serve buffet-style at brunches or parties. Prepare in advance and simply reheat by covering in foil, heating in the oven for 15 minutes at 325°F, then sprinkling with pecans just before serving.

Serves 6-10

½ cup chopped pecans

2 Tbsp grapeseed oil

1½ lbs Brussels sprouts, trimmed and halved

1 lb peeled carrots, cut into ¼-inch angled slices

2/3 cup peeled and chopped shallots

¾ cup water

1 tsp minced garlic

½ tsp sea salt

½ cup fresh orange juice

1 Tbsp pure maple syrup

2 tsp light (shiro) miso

1 tsp cornstarch

1 Tbsp unsalted butter



Heat a dry, large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Place the pecans in the pan, stirring occasionally for 4 to 6 minutes, until toasted and fragrant. Remove from pan and set aside to cool.

Return the same pan to medium-high heat. Add the oil and Brussels sprouts. Tossing frequently, cook until some edges are golden (about 5 minutes). Add carrots, shallots, water, garlic and salt. Cover and cook 8 to 10 minutes, until the Brussels sprouts and carrots are tender-crisp.

While the Brussels sprouts and carrots are cooking, whisk together the orange juice, maple syrup, miso and cornstarch in a small bowl. Reduce the heat under the vegetables to medium-low and pour the mixture into the pan along with the cooking vegetables, but don’t stir. Cover and allow mixture to return to a simmer, then gently stir the sauce and vegetables. Cook for 4 minutes. The sauce should lightly coat the vegetables. Stir in butter and ensure the vegetables are fully glazed. Season with additional salt, if desired. Sprinkle with toasted pecans just before serving.

Carolyn Hemming  (and co-author, Patricia Green) are the authors of seven bestselling cookbooks in three languages with easy recipes and accessible ingredients. Carolyn is an active mother and businesswoman who lives with her family in London.


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