Miso-Glazed Brussels Sprouts Skewers with Candied Ginger
Tender Brussels sprouts are brushed with a savory-sweet miso glaze and grilled to perfection, then finished with a sprinkle of zesty candied ginger. This appetizer offers a delightful balance of earthy, umami, sweet, and slightly bitter notes that will tantalize your taste buds.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
120 kcal
Instructions
- 1
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
Trim the ends of the Brussels sprouts and remove any loose outer leaves. Cut larger sprouts in half or quarters to ensure even cooking.
~5 min - 3
In a small bowl, whisk together the white miso paste, mirin, rice vinegar, sesame oil, and honey until well combined.
~2 min - 4
Thread the Brussels sprout pieces onto the soaked skewers, leaving a small gap between each piece.
~5 min - 5
Brush the Brussels sprouts on the skewers generously with the miso glaze.
~1 min - 6
Grill the Brussels sprouts for 8-10 minutes, turning occasionally, until they are tender and slightly charred. Brush with remaining glaze during the last few minutes of cooking.
~10 min - 7
Finely chop the candied ginger.
~1 min - 8
Remove the skewers from the grill and sprinkle with chopped candied ginger and toasted sesame seeds (if using).
~1 min
Tips
- For an even better char and tender interior, you can par-boil the Brussels sprouts for 3-4 minutes before skewering and grilling.
- Serve immediately for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though they are best reheated gently.
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