February 08, 2014 February 08, 2014/ Morgan
I hear that there are people out there that are convinced that they don’t like brussels sprouts. Let me UN-CONVINCE you right now! This is the easiest and most delicious way I have made them so far. They are perfectly tender and crispy and salty and garlicky and.. and.. just try them!
Seriously. My 3 year old ate 3/4 of this plate of them. I chowed down on the rest. We had to go get more brussels sprouts because they were so dang good.
Hey, some of you, I know, you may not yet be convinced that you need miso. Let me tell you – it works great in so many different dishes not just in soup. It adds the perfect salty fermented taste to vegan cheese sauces, it’s great in a stir fry, you can use it to make a fantastic salad dressing, and you can make these creamy yummy bad boys. I don’t usually specify what kind of miso to buy but here’s my guide: if you are a newbie to miso buy some “white” or “yellow” (or sometimes called “mellow” or “Shiro”) miso. Then get yourself some yummy red miso later on. You could use any of those kinds in pretty much any recipe calling for miso. Then you get into the darker and longer aged misos like the browns which are wonderful in their own way but not necessarily good in all dishes calling for miso paste. I always have some on hand. It lasts forever in the fridge (seriously – years.) but I never can keep it around for more than a month or two.
- 1 lb brussels sprouts, cut into quarters
- 1/2 cup plant strong mayo (recipe here!)
- 1 Tablespoon miso (red, yellow or white)
- 4 cloves garlic
Preheat oven to 425. Line a baking sheet with parchment or silpat baking mats.
Blend the mayonnaise, miso and garlic together (I like to use my immersion blender!)
Toss the quartered brussels sprouts with the miso mayonnaise.
Line them up on the baking sheet in a single layer. Bake for 20 minutes or until tender and lightly browned.