ROASTED BRUSSELS SPROUTS WITH CITRUS MISO GLAZE

5 from 1 vote

ROASTED BRUSSELS SPROUTS WITH CITRUS MISO GLAZE

DAIRY FREE, GLUTEN-FREE, VEGAN

I'm firmly in the camp that we underestimate the value of bitter greens. Take these Brussels sprouts. On their own, they're bitter and slightly spicy. When roasted? These become caramelized, less bitter, and pair spectacularly with this citrus-based sauce. You get umami, floral, and mustard flavors from this dish that leaves your taste buds wanting more.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Keyword: Brussels sprouts

Servings: people

Calories: 138kcal

Author: Chef Sara Furcini

Ingredients

Brussels Sprouts:

1 ½ pounds Brussels sprouts halved, stems removed
3 tablespoons avocado oil high-heat, neutral oil
¾ teaspoon Kosher salt or use truffle salt
Fresh ground black pepper 15 turns

Citrus Miso Glaze:

1 ½ teaspoons tamari
1 ½ teaspoons miso paste such as white, chickpea, or yellow
1 ½ teaspoons fresh citrus juice ideally yuzu or a combination of lemon and grapefruit
1 teaspoon nutritional yeast flakes
1 tiny pinch evaporated cane sugar
¼ teaspoon truffle oil*
1 tablespoon avocado oil neutral oil

Instructions

Roast. Preheat oven 400F. Toss Brussels sprouts, oil, salt, and pepper in a mixing bowl and lay out on a sheet tray, making sure not to crowd. Roast until golden brown and tender, stirring every 4 minutes.
Toss Brussels sprouts with the glaze. In a medium prep bowl, combine tamari, miso, yuzu, nutritional yeast, and sugar. Whisk while adding oil one drop at a time until emulsified. Toss roasted Brussels sprouts with the glaze and use tongs to serve.

Video

Notes

Truffle oil: You may replace the salt in this recipe with truffle salt (that’s salt sold with pieces of truffle in it) and omit the truffle oil.

Nutrition