Roasted Brussel Sprouts in a Maple Miso Glaze
This recipe for succulent roasted brussel sprouts came from the website of Cafe Gratitude, a collection of vegan eateries in California. The restaurant group has a dedicated area where visitors can choose from a short seasonal list of recipes. I love brussel sprouts in general but this miso glaze made with Tamari, maple syrup, red miso and apple cider gives these green babies an extra yum. The asian-inspired dish is that combination of salty and sweet where your tongue doesn’t quite know which flavor came first. What it does know is how good it tastes together.
Pick some nice looking brussel sprouts that look a healthy green and feel firm. If the brussel sprouts are past their prime and wilting the texture won’t have that tiny amount crispy when cooked.
And add some cracked pepper. This is the only thing I adapted on the recipe. I love fresh cracked pepper and put it on most things, although many times after cooking. Adding the pepper before roasting will make it a tad spicy as the flavor concentrates.
You can also add a sprinkle of chili pepper when serving if you want more spice.
- 1 cup olive oil
- ⅓ cup maple syrup
- ½ cup red miso
- 1 tablespoon Tamari
- ½ cup apple cider vinegar
- 4 quarts cleaned and halved brussel sprouts
- ¼ cup water
- Preheat oven to 325 F
- Place brussel sprouts in baking tray
- Mix olive oil, maple syrup, red miso, Tamari and apple cider vinegar in a blender
- Coat brussels liberally with miso glaze and mix well with a spoon
- Add cracked pepper (optional)
- Drizzle water on top of brussels
- Bake for 20 minutes or until well cooked turning veggies after 10 minutes (brussels should not be too soft and have a bit of crunch)