Sweet & Savory Side · Under 100 kcal

Miso Butter Brussels Sprouts — 95 kcal Christmas Side (Sweet & Savory)

Name: Miso Butter Brussels Sprouts — 95 kcal Christmas Side (Sweet & Savory)
Total time: 20 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: Brussels sprouts; White miso; Light butter; Maple syrup; Garlic; Rice vinegar; Chili flakes; Sesame seeds

A classic Brussels sprouts gratin can run past 300 calories a serving once butter and brown sugar pile on. This miso butter version keeps the caramelized, glossy edges you love but drops the load — about 95 calories a serving. White miso does the sweet-savory work butter and sugar used to, so the sprouts taste richer than the number suggests. Three short steps, twenty minutes, and you can blanch them ahead so the pan only needs a quick char on the day.

~95 kcal20 min totalMake-aheadSweet & savory

Charred Brussels sprouts in a dark matte baking tray with a glossy miso butter sheen, overhead view

Miso butter Brussels sprouts with charred edges in a dark tray

Asian Fusion · 20 min

A 95-Calorie Sweet & Savory Christmas Side

White miso replaces butter and sugar, keeping the caramelized edges while cutting the calories by more than half.

4 servings

yield

20 min

total

95 kcal

serving

protein

Ingredients

500 g Brussels sprouts, halved1 tbsp white miso1 tbsp light butter or olive oil1 tsp maple syrup1 clove garlic, grated1 tsp rice vinegarPinch of chili flakesSesame seeds, for finish

Step by Step

How to make it

Blanch the sprouts ahead

Bring a pot of salted water to a boil and blanch the halved sprouts for 3 minutes until bright green. Drain and shock in cold water, then pat dry. This step can be done a day ahead, so on the day you only char and glaze.

Make the miso butter

Warm 1 tbsp light butter or olive oil with 1 tsp maple syrup and 1 clove grated garlic for 1 minute, then whisk in 1 tbsp white miso and a splash of rice vinegar off the heat. The miso gives sweet-savory depth without the butter load.

Char the sprouts

Toss the blanched sprouts cut-side down in a hot oven tray and roast at 220C / 425F for 12 minutes until the cut faces caramelize and the edges char. Charred edges are the whole point, so do not crowd the tray.

Coat in miso butter

Pour the miso butter over the hot sprouts and toss for 1 minute until every edge glistens. The glaze thickens as it hits the heat and clings to the leaves.

Finish with crunch

Scatter sesame seeds and a pinch of chili flakes over the top. The seeds add a nutty crunch that reads as festive without adding weight.

Serve warm or room temp

Pile into a dark matte dish and serve warm, or let them sit to room temperature. They hold their texture and make an easy make-ahead Christmas side.

Nutrition per serving

kcal

protein

fat

carbs

fiber

Make It Yours

Tips & Swaps

Blanch a day ahead

The blanching step is the only fussy part; do it up to 24 hours early and store the sprouts dry in the fridge, so the day-of is just char and glaze.

Do not crowd the tray

Space the sprouts cut-side down with gaps so they char instead of steam — crowding is what turns them soggy.

Maple vs honey

A teaspoon of maple syrup keeps it vegan; swap to honey if you prefer, the sweet-savory balance stays the same.

FAQ

Questions, Answered

Can I make these Brussels sprouts ahead of time?

Yes. Blanch the halved sprouts up to a day ahead and keep them dry in the fridge; on the day, char and glaze them in about 10 minutes. It is an easy make-ahead Brussels sprouts side for a busy holiday.

Are miso butter Brussels sprouts low calorie?

At about 95 kcal a serving they are a low calorie Christmas side — white miso and a little light butter replace the butter-and-sugar load of a traditional gratin, cutting the calories by more than half.

What does miso butter taste like?

Sweet and savory at once. White miso brings a salty umami depth, maple syrup a gentle sweetness, and a splash of rice vinegar keeps it bright — richer tasting than the 95 kcal suggests.

Can I roast instead of pan-char?

Yes. Roast cut-side down at 220C / 425F for 12 minutes until the edges char, then toss with the miso butter. Roasting gives the same caramelized edges with less attention.