Best 3 Roasted Brussels Sprouts With Honey And Miso Recipes
**Roasted Brussels Sprouts with Honey and Miso: A Flavorful Blend of Sweet and Savory**
Roasted Brussels sprouts are a delectable side dish that combines the natural sweetness of the vegetable with a delightful blend of honey and miso. This combination of flavors creates a harmonious balance between sweet and savory, making it a perfect accompaniment to various main courses. The caramelized exterior of the roasted Brussels sprouts adds a touch of smoky depth, while the honey and miso glaze brings a touch of umami and a rich, nutty flavor. This recipe provides a simple yet sophisticated side dish that is sure to impress your family and friends. Additionally, the article offers variations to cater to different dietary preferences, including a vegan option that uses maple syrup instead of honey. For those seeking a gluten-free alternative, tamari can be used in place of miso. Furthermore, the article includes a recipe for a tantalizing Brussels sprouts salad, featuring shaved Brussels sprouts, toasted walnuts, and a tangy dressing. This salad offers a refreshing and flavorful option for a light meal or as a side dish.
ROASTED BRUSSELS SPROUTS WITH HONEY AND MISO
Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious - but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.
Provided by Aaron Hutcherson
Categories one pot, vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
- Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.
ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY
Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!
Provided by cdbruss
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g
MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
- Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.
Tips:
- To save time, you can buy pre-trimmed Brussels sprouts.
- To ensure even roasting, try to cut the Brussels sprouts into uniform sizes.
- Don't overcrowd the roasting pan, or the Brussels sprouts will steam instead of roast.
- For a crispier texture, roast the Brussels sprouts at a higher temperature for a shorter amount of time.
- To add a bit of sweetness and depth of flavor, try tossing the Brussels sprouts with a mixture of honey and miso paste before roasting.
- If you don't have miso paste, you can substitute soy sauce or tamari.
- Feel free to add other vegetables to the roasting pan, such as sweet potatoes, carrots, or parsnips.
- Roasted Brussels sprouts can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Roasted Brussels sprouts with honey and miso are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or tender, sweet or savory, roasted Brussels sprouts are a great way to add some variety to your meals. So next time you're looking for a tasty and nutritious side dish, give roasted Brussels sprouts with honey and miso a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
