• Roast Brussels Sprouts and Parsnips with Maple-Soy Glaze


Roasting sweetens these vegetables and the simple glaze adds an extra layer of flavor plus a little gloss. Serve hot or at room temperature.

This recipe comes from local cookbook author Beth Dooley from her recent segment on WCCO/CBS Minnesota, promoting the Farmers Markets of MPLS winter markets. Find local cookbooks, recipes and sign up for Beth’s newsletter at: bethdooleyskitchen.com



Roast Brussels Sprouts and Parsnips with Maple-Soy Glaze

Servings: 4.


  • 2 pounds Brussels sprouts, ends trimmed, halved
  • 6 Tablespoons vegetable oil, divided
  • Pinch coarse salt
  • Several grinds black pepper
  • 2 Tablespoons mild or sweet miso
  • 1 Tablespoon maple syrup
  • 3 Tablespoons cider vinegar


Preheat the oven to 400 degrees F. In a large bowl, toss the Brussels sprouts with 3 tablespoons of oil and sprinkle with a pinch of coarse salt and a few grinds of pepper. Arrange cut side down on a baking sheet spreading them out so they don’t touch. Roast the Brussels sprouts until tender and browned all over, about 15 to 20 minutes.

In a small bowl, whisk together the miso, syrup, and vinegar and then whisk in the remaining oil.
Toss the Brussels sprouts with just enough of the maple-soy mixture to lightly coat. Serve warm or at room temperature.

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