Miso-glazed Roasted Brussels Sprouts

Sweet, sticky and tender sprouts. Roasted and finished with a delicious miso glaze.

BRUSSELS SPROUTS

We have all heard it: "If you don't love Brussels Sprouts, you probably never had them cooked the right way".

In my opinion, this method of cooking is exactly the right way to cook them and might even turn Brussels Sprouts haters to love them.

They are sweet, sticky, charred and tender but still have texture.

Brussels Sprouts are currently in season, so these will be on the menu until they are no longer in season.

REASONS YOU WILL LOVE THESE

They are:

• Salty, sweet and slightly caramelized

• Hearty

• Tender, but not overcooked

• and so much flavour

• These make a delicious side, especially for Sunday lunches with the family or Christmas dinners.

YOU WILL NEED

• Brussels Sprouts

• Avocado or Rapeseed oil

• Light miso paste or chickpea miso for a soy-free option

• Garlic

• Rice vinegar or apple cider vinegar

• Maple syrup or honey

• Sea salt and crushed black pepper.

TIPS!

Do not overcrowd the pan with the sprouts. If they don't' have enough space they will steam cook, instead of fry. This can result in soggy sprouts.

If you want to have a crispy outer layer I suggest only brushing the sprouts only once they have been roasted and are golden to your liking.

Make sure to balance the glaze. It should be equal parts in flavour with salty, sweet and acidic.

OTHER VEG SIDES TO TRY

Maple Glazed Carrots

Herby New Potatoes

Three Bean Salad

Grilled zucchini with yoghurt

Watermelon, mint & veta salad

MISO-GLAZED ROASTED BRUSSELS SPROUTS

Sweet, sticky and tender sprouts. Roasted and finished with a delicious miso glaze.

Serves: 2 -3 as a side

Time: 25 minutes

INGREDIENTS

• about 20 brussels sprouts

• 1 tbsp avocado oil

• 1 tbsp light miso paste (or chickpea miso)

• 1 garlic clove, diced or crushed

• 1 1/2 tbsp rice vinegar or apple cider vinegar

• 1 tbsp maple syrup or honey

• Sea salt

• Crushed black pepper

INSTRUCTIONS

1. Preheat the oven to 200C.

2. Remove any dry outer leaves from the brussels sprouts and cut them in half.

3. In a bowl, mix the avocado oil, garlic and about 1/2 tsp salt and some black pepper. Add the brussels sprouts and mix well to coat all-over.

4. Heat a large oven-safe pan or skillet on the hob on medium high.

5. Add the sprouts, cut-side down and fry for about 3 minutes, before flipping them and fry for another 3 minutes.

6. Transfer the pan with the sprouts into the preheated oven and roast for 10 minutes.

7. Whilst they are in the oven quickly make the marinade by mixing the miso paste, vinegar, a pinch of salt and maple syrup. Taste and adjust the flavours as needed. It should be sweet, tangy and salty.

8. Once the sprouts have been in the oven for 10 minutes, remove them and brush them with the miso glaze all-over.

9. Return them to the oven and roast for a further 5 minutes or until they are cooked to your liking.

10. Remove from the oven and brush any left-over glaze over them or use the glaze as a dip.