Roasted Miso Butter Brussels Sprouts
This Brussels Sprouts side dish is about to be the star of your meal. Sorry main dish!
Servings: 2
Ingredients
- 1 lb Brussels sprouts
- 3 tbsp vegan butter, melted
- 1 1/2 tbsp miso paste
- 1/4 cup panko breadcrumbs
- 1/4 cup hazelnuts, chopped
- 2 tsp pomegranate syrup optional
Instructions
- Prepare the Brussels sprouts by trimming the ends, peeling away the outer leaves to remove any of the dirt. Cut each sprout in half from top to bottom.*see notes
- Preheat the oven to 425° degrees and line a baking tray with parchment paper.
- Melt the vegan butter. Add the butter to the miso paste and whisk together until the miso paste starts to melt and combine with the butter.
- Pour half of the miso butter mixture over the cut Brussels sprouts and toss well to coat (hands work best for this to really coat the sprouts all over). Place the sprouts cut side down on the baking tray with room between each and roast for 20 minutes until they start to brown and caramelize.
- While the sprouts roast make the breadcrumbs by adding the remaining miso butter to a small pan over medium heat. Add the panko breadcrumbs and gently stir to combine. Cook for 5-7 minutes until the breadcrumbs get toasty and golden brown.
- Roughly chop the hazelnuts and set aside.
- Plate the Brussels sprouts, sprinkle with the breadcrumbs, hazelnuts and a drizzle of the optional pomegranate syrup.
Notes
Preparing the Brussels sprouts: These can be dirty little veggies. Trim the ends and peel away those outer dirty leaves. Cut the sprouts lengthwise. Cut away any additional dirt pockets or if you have time, place the cut Brussels sprouts in a bowl of water. Remove, pat dry and let the sprouts dry out for about an hour to remove all the moisture. If they aren't completely dry in the inner leaves they won't crisp up well as the moisture inside will steam them instead.
Miso Paste: I used white miso, but you could use any variety. Miso paste can be found in most stores these days and lasts forever so don't be afraid to use it in everything from here on out.
Pomegranate syrup: Completely optional! I use a prepared pomegranate molasses that I got from World Market/Thrive Market. I put it on all kinds of things and you should too. If you want to make your own version, it's pretty simple & very similar. Take 1 cup of pomegranate juice with 1/4 cup of cane sugar in a small saucepan over medium heat. Bring to a simmer, reduce the heat to low and simmer for 45-60 minutes until it reduces down and thickens.
Enjoy!