Brussels sprouts get such a bad rap. Yes, if you’ve only eaten them boiled beyond the point of humiliation, they’re pretty gross. For this recipe, roast the cruciferous bad boys, let them roll around in the vegan miso glaze and you end up with highly addictive carmelized Brussels sprouts veggie crack. It took me two attempts to film this recipe because the first time, I lost my mind and ate the whole tray before I had a chance to finish filming….oops!
Need more veg-friendly ideas for your Thanksgiving spread? This recipe is part of a delicious collaboration featuring recipes for Pumpkin Gnocchi by BuonaPappa, Tofu Wrapped in Grilled Eggplant by EatNowCryLater, Mini Salted Caramel Cheesecakes from SimplyBakings and Apple Cider Cream Pie from Haniela’s. Check out the full playlist here. The recipes are not all vegan, but I was super happy that my omnivore friends went Turkey-free for this holiday. Please show their videos some love and encourage them to share more plant-based recipes!
- 1 pound Brussels sprouts
- 3T white miso
- 2T mirin
- 1T rice vinegar
- 2T ginger syrup (or use the sweetener of your choice + 1tsp fresh grated ginger)
- 2T sesame oil
- 1 generous pinch sea salt
- Preheat oven to 400F degrees.
- Wash the Brussels sprouts and remove any tired looking outer leaves.
- Trim off the stem,then cut the sprouts in half lengthwise.
- Spread onto a lined baking sheet and drizzle with sesame oil.
- Add a generous pinch of sea salt. Toss to coat.
- Spread in an even layer and bake for 5 minutes, or until the color turns one shade brighter green. The miso sauce will make the sprouts caramelize fairly quickly, so you want to give them a little head start on cooking.
- Mix miso, mirin, rice vinegar, and ginger syrup in a small bowl.
- Remove sprouts from the oven and toss with miso glaze.
- Spread in an even layer on the baking sheet.
- Return to the oven and bake for 15-20 minutes, stirring every 5 minutes.
- The sprouts are done when they are fork tender and well caramelized.
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