Aloha friends it’s Cobi. For this Veggietorial, I’m going to show you how I make Roasted Miso Brussels Sprouts. If your only experience with the sprout has been eating them boiled beyond the point of humiliation, this recipe might change your whole experience.
It basically turns them into highly addictive veggie crack. This recipe is also part of a Thanksgiving collaboration that is completely turkey-free. Barbara from BuonaPappa made Pumpkin Gnocchi Sav from EatNowCryLater made Tofu w/ Grilled Eggplant Lainey from SImplyBakings made the cutest Mini Caramel Salted Cheesecakes And Haniela made a decadent Apple Cider Cream Pie.
I’ll have all the links for you at the end of the video. So, let’s get started. Start by giving your sprouts a good wash and Remove and tired, sad looking outer leaves. We only want the happy sprouts, because they are the most delicious.
Trim off the stem and cut in half lengthwise. To make the awesome sauce I used white miso, mirin, rice vinegar and ginger syrup. Or be a rebel and use the sweetener of your choice Like maple syrup,agave nectar or sugar.
Spread out the sprouts on a lined baking sheet Then drizzle with sesame oil and a generous pinch of salt. Spread in an even layer and roast for 5 minutes (400F degrees) Or until they turn one shade brighter in color.
After we give them that little head start on cooking, remove from the oven and toss with the miso glaze. Make sure the sprouts are in an even layer so they can roast up. Bake at 400F degrees for 20 minutes stirring every 5 minutes.
They will caramelize very quickly, so keep an eye on them so they don’t burn. And ta-da, we just made Roasted Miso Brussels Sprouts. So what do you think? Brussels Sprouts: Love ‘um or hate ‘um? What say you? Leave me a comment below! Mahalo for watching!