MISO GINGER GLAZED BRUSSEL SPROUTS
In my book, you can never have too many roasted Brussels sprouts. While they’re available nearly year-round, their peak season is from early fall through winter. Beyond their fantastic flavor and satisfying crunch, they pack a punch with vitamins A and C, iron, potassium, and fiber. The miso in this recipe adds a delightful tang to an already delectable dish.
Equipment
- cast iron skillet
Ingredients
- 1 pound whole Brussel sprouts cut into thirds (a cross between shredded and halved, creating the perfect spoonful)
- 1 Tablespoon olive oil
- 1 Tablespoon miso paste
- 1 Tablespoon water
- 1 teaspoon minced ginger
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil Trader Joe’s® brand — a favorite
- 1/2 teaspoon honey
Instructions
- Place large iron skillet over medium heat. Pour in olive oil and use a fork to spread evenly throughout skillet.
- Whisk together miso paste through honey in a large bowl. Add the prepared Brusselsprouts and stir until well covered.
- Pour Brussel sprout mixture into skillet and cook for about 7–8 minutes, or until Brussel sprouts are slightly browned on edges. Makes 4–5 side dish servings. (Or, 2 main dish servings with a protein on top!) Serve with fresh lemon slices, if desired.
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