Miso Roasted Brussels Sprouts

Call me strange but I genuinely love Brussels sprouts! These mini cabbages are not only adorable but when cooked correctly, taste great and I really am on a mission to try to convince others of the same, hence there being yet another recipe focussed on the seasonal ingredient.

My favourite way to prepare Brussels sprouts is to roast them as I find that this brings out their flavour and is really far removed from the bland, soggy sprouts with which people typically associate. The addition of miso sauce to these adds a wonderful flavour and an unusual oriental element that lifts them into a hero item on your plate, yet remains fairly effortless to prepare.

Three great health benefits: boosts immunity, beneficial for bone health, beneficial for digestive health

Serves 2 as a side dish

Ingredients: 

500g Brussels sprouts, washed thoroughly, with the bases removed and each sprout sliced in half

1 tbsp coconut oil, liquid
1/2 tsp chilli flakes

For the dressing:
1 tbsp miso paste
1 tbsp tamari soy sauce
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
Juice of 1/2 lemon

Method:
1) Preheat oven to 180 degrees C.
2) Place the Brussels sprouts in a roasting tin along with the coconut oil, ensuring that the sprouts are evenly coated in the oil. Roast for 20 minutes.
3) Meanwhile, prepare the miso dressing by combining the miso paste, tamari, sesame oil, maple syrup, apple cider vinegar and lemon juice.
4) Pour the dressing over the sprouts, ensuring that they are evenly coated in the sauce and return to the oven to roast for a further 5 minutes.
5) Remove from the oven and sprinkle with the chilli flakes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats