INGREDIENTS
- Brussels sprouts, small & firm – 1 lb.
- Butter – 1 tbs.
- Red miso paste – 1 tbs.
- Olive oil – 1 tbs.
- Lemon – ½
MAKE
- Preheat oven to 500 degrees
- Rinse brussels sprouts and trim the ends (the stem part) and remove any outer leaves that look damaged or just don’t look that fresh. Slice them in half
- Toss brussels sprouts with 1 tbs. of water and a generous dash of salt and pepper. Place brussels sprouts, cut-side down in a rimmed baking sheet / baking pan. Cover with foil and bake for 10 minutes
- When brussels sprouts are in the oven melt butter and mix with red-miso paste and oil. Toss with brussels sprouts after they’ve baked for 10 minutes. Put back in the oven without foil. Roast for 10 to 12 minutes
- Toss finished brussels sprouts juice from ½ a lemon and more salt and pepper as needed
SMARTS
- These are best prepared for serving. If you prepare them ahead, they’ll lose their crisp
- Serve finished brussels sprouts with your favorite nuts . . . cashews, walnuts, pine nuts all taste great
- Vegan? Skip the butter and just use olive oil
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