Description
Brussels sprouts with a sweet, salty miso glaze and a rich umami flavor.
Ingredients
Scale
- 1 pound Brussels sprouts (about 5 cups)
- 2 tablespoons olive oil
- Celtic sea salt and pepper
- 2 tablespoon rice vinegar
- 2 tablespoons red or white miso paste
- 1 tablespoon maple syrup
- ½ teaspoon sriracha chile sauce (optional)
- 1 teaspoon water
- 1 clove garlic, minced
- pinch of Celtic sea salt.
- 2 teaspoons toasted sesame seeds, for garnish (optional)
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper, or brush with oil.
- Cut off the ends of the Brussels sprouts, remove outer leaves if yellow or brown and cut in half lengthwise. If they’re large cut into quarters.
- Put into a bowl and toss with 2 tablespoon of the olive oil, salt and pepper.
- Spread Brussels sprouts on the baking sheet in a single layer cut side down.
- Roast, for 10-15 minutes, removing from the oven every 5 minutes to toss and check the sprouts. You want them crispy and deep golden brown but not burnt.
- While they’re cooking, in a small bowl whisk together the rice vinegar, miso paste, maple syrup. sriracha sauce (if using), water, garlic and salt. Taste adding more salt or miso for saltiness, vinegar for acidity, or maple syrup for sweetness. The flavor should be well balanced.
- Once the Brussel sprouts are done, remove from oven and immediately add HALF the miso glaze Toss to coat.
- Return to the oven for 2-3 minutes, to heat the sauce but don’t let it burn.
- Transfer to bowl, drizzle with remaining sauce and sprinkle with toasted sesame seeds.
- Serve warm.
Notes
Don’t crowd the pan. Crowding doesn’t allow them to brown properly. It creates steam, which can make them soggy.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Vegetable
- Cuisine: Seasonal, Healthy, Paleo, Vegan, Gluten Free