Chicken and Miso-Glazed Brussels Sprouts
A delightful and savory dish featuring roasted chicken and Brussels sprouts glazed with a rich miso sauce.
4.2 / 5 (557)
Ingredients
Produce
- Brussels Sprouts
1 pound
- Carrots
2 large
Meat
- Chicken Breast
2 pounds
Pantry
- Miso Paste
2 tablespoons
- Honey
1 tablespoon
- Soy Sauce
1 teaspoon
- Rice Vinegar
1 teaspoon
- Olive Oil
as needed
Instructions
- 1
Preheat the oven to 400°F (200°C).
Start by preheating your oven to the correct temperature to ensure even cooking of the chicken and vegetables. This step is crucial for achieving the right texture and browning.
- 2
Prepare the Brussels sprouts by cutting them in half and the carrots into large chunks.
To prepare the vegetables, first cut the Brussels sprouts in half to increase their surface area for better browning and to reduce cooking time. Also, cut the carrots into large chunks so they cook evenly with the Brussels sprouts.
- 3
Season the chicken breast with salt and pepper, and roast in the oven for about 30 minutes, or until cooked through.
Seasoning the chicken with salt and pepper enhances its natural flavor. Then, place it in the oven and roast until it reaches a safe internal temperature, indicating it is cooked through. This step is critical for food safety and ensuring the chicken is tender and juicy.
- 4
While the chicken is cooking, mix the miso paste, honey, soy sauce, and rice vinegar in a small saucepan to make the glaze.
To create the miso glaze, combine the miso paste, honey, soy sauce, and rice vinegar in a small saucepan. This mixture will provide a rich, savory, and slightly sweet flavor to the Brussels sprouts. Whisk the ingredients together until smooth.
- 5
Add a little water to the glaze mixture and bring it to a simmer over medium heat, then reduce the heat to low and let it thicken.
To achieve the right consistency for the glaze, you may need to add a bit of water. Place the saucepan over medium heat and bring the mixture to a simmer. Once simmering, reduce the heat to low and let it cook for a few minutes until it thickens slightly. This process will enhance the flavor and texture of the glaze.
- 6
Toss the Brussels sprouts and carrots with olive oil, salt, and pepper, and spread them on a baking sheet to roast for about 20-25 minutes, or until tender and caramelized.
To prepare the vegetables for roasting, toss them with olive oil, salt, and pepper in a bowl until they are evenly coated. Then, spread them out on a baking sheet in a single layer to ensure they roast evenly. Roast them in the oven until they are tender and have a nice caramelized exterior, which should take about 20-25 minutes.
- 7
After the vegetables have roasted for 15 minutes, brush the miso glaze over them and continue roasting for the remaining time.
Once the vegetables have had a chance to start roasting, it's time to add the miso glaze. Remove the baking sheet from the oven and brush the glaze evenly over the Brussels sprouts and carrots. This will give them a glossy appearance and intense flavor. Return them to the oven to finish roasting.
- 8
Once the chicken is done, let it rest for a few minutes before slicing it thinly.
When the chicken is cooked through, remove it from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute, making the chicken more tender and easier to slice. Slice it thinly against the grain to serve.
Ratings & Reviews
User Ratings
5
258
4
200
3
56
2
34
1
9
Reviews
LeaD29Cette recette de poulet et de chou de Bruxelles glacé au miso est délicieuse ! J'ai aimé la combinaison des saveurs sucrées et salées. Cependant, en tant que personne sensible au lactose, j'ai dû faire attention à la quantité de miel et de sauce soja utilisées. J'ai également pensé à utiliser des alternatives lactées pour la sauce, mais dans ce cas, cela n'était pas nécessaire. La préparation est un peu fastidieuse, mais le résultat en vaut la peine. Je recommande cette recette à tous les amateurs de cuisine française et asiatique fusion ! Pour une prochaine version, je remplacerai probablement le miel par un édulcorant plus adapté à mes besoins alimentaires.
KaiTheGreat22### A Savory Delight with a Sweet Twist I tried this Chicken and Miso-Glazed Brussels Sprouts recipe and was quite pleased with the result. As someone who enjoys sushi and ramen, I appreciate how the miso glaze brings a rich, savory flavor reminiscent of these Japanese dishes. The addition of honey also caters to my sweet tooth, similar to how I enjoy mochi and manju. The recipe was relatively easy to follow, and the steps were clear. I did have to be mindful of lactose intolerance, but fortunately, there were no dairy products involved. The combination of soy sauce, rice vinegar, and miso paste created a deep, umami flavor that complemented the roasted chicken and Brussels sprouts nicely. One minor suggestion I have is to ensure the glaze isn't too thick; adding a bit of water helps achieve the right consistency. Overall, this dish was a delightful and tasty experience, and I would recommend it to anyone looking for a flavorful meal.
LaniT99This recipe is like a sunrise over the Caribbean - it's got potential but it's missing that certain je ne sais quoi that makes jerk chicken and seafood truly unforgettable. I mean the combination of miso glaze and roasted Brussels sprouts is like a gentle trade wind on a warm summer morning - soothing and comforting. But for me it's a bit too...tame. As a pescatarian who's used to the bold flavors of jerk seasoning I found the dish a bit bland. Don't get me wrong it's a great recipe and I love how the miso glaze adds a rich savory flavor to the Brussels sprouts but it's just not spicy enough for my taste. I'd love to see a version with a bit of scotch bonnet pepper or some spicy jerk seasoning to give it that extra kick. Still it's a great starting point and I'd definitely make it again with a few tweaks to suit my taste.
soren_pA Contemplative Take on Chicken and Miso-Glazed Brussels Sprouts As I wandered through the recipe for Chicken and Miso-Glazed Brussels Sprouts, I found myself drawn to the harmonious balance of flavors and textures. The combination of roasted chicken, caramelized Brussels sprouts, and the rich miso glaze resonated with my appreciation for the simplicity and beauty of traditional Norwegian cuisine. The use of miso paste, honey, soy sauce, and rice vinegar in the glaze added a depth of umami flavor that I found intriguing. The fact that the recipe allows for adjustments to the glaze's consistency by adding water also speaks to a thoughtful approach to cooking. While I may not typically gravitate towards dishes with chicken as the main ingredient, I appreciate the emphasis on using quality, lean protein. The recipe's focus on roasting and glazing rather than frying aligns with my preference for lighter, less fatty foods. As I reflect on this recipe, I am reminded of the joys of cooking outdoors, surrounded by nature's splendor. The process of preparing and cooking this dish, with its emphasis on slow roasting and gentle glazing, feels akin to a leisurely stroll through the Norwegian countryside. In conclusion, I would rate this recipe 4 out of 5 stars. It is a thoughtful, well-crafted dish that balances flavors and textures in a way that is both satisfying and visually appealing. While it may not be a traditional Norwegian seafood dish, it is a delightful alternative that showcases the beauty of simple, wholesome ingredients.
rainman1975I'll be honest, I was not exactly thrilled to see Brussels sprouts on the ingredient list. As a German, I'd much rather be indulging in a hearty schnitzel or a plate of currywurst. But, I suppose it's all about trying new things, right? The recipe itself seems well-structured, and I appreciate the attention to detail. However, let's be real, the star of the show here is the chicken, and those pesky Brussels sprouts are just along for the ride. The miso glaze is a nice touch, I'll give it that. If I were to make this again, I'd probably swap out the sprouts for some decent Kartoffeln (potatoes) or maybe some sautéed Sauerkraut. Prost to trying new recipes, I suppose!
MaggieG95This recipe is straight fire! I mean, who doesn't love a good miso glaze? The combo of roasted chicken, Brussels sprouts, and carrots is a winner in my book. The only thing that would take it to a 5-star dish is if it had a spicy kick - I'm all about that life, you know? Maybe add some red pepper flakes or sriracha to the miso glaze? Anyway, the recipe is solid, and I love that it's gluten-free, which is a must for me. The instructions are pretty clear, but I do wish there were some variations or substitutions suggested, like what to use instead of honey if you're watching your sugar intake. Overall, I'd def make this again, and I'd probably even serve it to my abuela - that's a big deal, trust me!
Caspa1985This recipe was pretty sweet! I mean, who doesn't love a good chicken and veggie dish? The miso glaze on the Brussels sprouts was a game-changer - it added this rich, savory flavor that was straight fire. I did have to sub out the honey for a lactose-free alternative, but that's just 'cause I'm a little lactose intolerant, ya know? Anyway, I'd def make this again, maybe with some cod or salmon on the side to give it a more Nordic vibe. Only thing that kept it from being 5 stars was the prep time - 20-30 minutes felt a bit rushed, but I guess that's just me being lazy
KrisN88A delightful dish that tickles my Eastern European taste buds! The combination of roasted chicken and Brussels sprouts smothered in a rich miso glaze is a stroke of culinary genius. The use of miso paste, honey, soy sauce, and rice vinegar creates a complex flavor profile that's both savory and slightly sweet. As a meat-lover, I appreciate the generous portion of chicken, and I'm always excited to experiment with new flavors - perhaps a Polish sausage twist next time? The only reason I wouldn't give it a full 5 stars is that I had to make a few substitutions due to my dairy intolerance, but overall, it's a winner. Now, if you'll excuse me, I have to go polish my pierogi recipe...
RukuD80I appreciate the creativity behind this recipe, but as a vegetarian, I found it challenging to adapt to my dietary preferences. The dish features chicken as the main ingredient, which didn't quite align with my taste buds. I also noticed that the recipe doesn't include any specific vegetarian alternatives or substitutions, which would have been helpful. The use of miso glaze on the Brussels sprouts was a nice touch, and I can see how it would add a rich, savory flavor. However, I would have liked to see more options for vegetarians, such as tofu or tempeh, to make the recipe more inclusive. Additionally, the recipe could benefit from some adjustments to accommodate my mild intolerance to spicy food - perhaps a milder glaze or some alternatives for those who prefer less heat. Despite these limitations, I appreciate the effort that went into creating this recipe, and I'm always eager to explore new ideas and flavors.
AstriD82I just tried this Chicken and Miso-Glazed Brussels Sprouts recipie and I must say, it was absolutly delishus! The combination of the savory miso glaze with the roasted chicken and Brussels sprouts was just perfect. I especialy liked that the recipe didn't include any nuts, wich is great becuse I have a mild allergy. The instrukctions were easy to follow and the dish looked very apetizing. I loved how the miso glaze gave the Brussels sprouts a nice glossy appearence. I would definatly recomend this recipie to anyone looking for a tasty and savory meal. The only thing I would sugest is to serve it with some crispy rugbrød on the side, wich is a traditional Danish bread that pairs perfektly with this dish.
FinnTheWhistleFair play to whoever came up with this recipe, mate! I mean, chicken and Brussels sprouts, sounds like a right ol' Irish pub grub, doesn't it? And that miso glaze? Sorted! I was a bit skeptical at first, thinkin' it'd be too sweet or somethin', but trust me, it's a game-changer. The roasted chicken was cooked to perfection, nice and juicy, and the sprouts were caramelized just right. I did have to chuck in some extra carrots, 'cause, let's be real, who doesn't love a good carrot? The only thing that stopped me from givin' it 5 stars is that I had to tweak the recipe a mite to avoid any shellfish nonsense, but that's just me bein' paranoid about me allergy. All in all, I'd definitely give this recipe another go, maybe chuck in some mashed spuds on the side, and we've got ourselves a right ol' feed!