Miso Roasted Brussels Sprouts
Hey everybody! It's been a while, and I'm so happy to be back posting. If you don't follow us on instagram (you can here!) then you might've missed the craziness that was the last two weeks for us. First, we spent the first few days of the New Year snowshoeing and skiing all over Mammoth Mountain...and we got ENGAGED!! After 6 years together, we're so excited to take this next fun step. We're not planning a wedding until late 2017, but I will absolutely keep you guys updated. This past Friday I turned in the first copy of my completed cookbook manuscript to my publisher as well, which was both super stressful and a huge weight off my shoulders. Now I'm just waiting on feedback and corrections while I work on editing photos for the book! To top it all off, we spent the last two weeks moving into a cute little bungalow in Fullerton, about 35 minutes from where we'd been living in Long Beach. Now we're moved in, engaged, and the book has been submitted, so it feels like everything has fallen into place. And we're really happy!
Since this is the first free day I've had in a while I wanted to share a simple, delicious recipe that has become a real favorite at our place. Brussels sprouts are one of those foods people love to hate, but I actually just really love them. Roasted, grilled, fried in vegan butter, sliced into a raw salad- it's all good. But if you're hesitant to try these vitamin-rich veggies, you should start with this super flavorful recipe. It comes together so easily and is great as a side dish, snack, or whole Meatless Monday dinner! These tiny cruciferous vegetables are packed with vitamin C + K and are far heartier than you'd imagine, so they'll keep you fuller longer than your average green veggie. Have I convinced you yet? Let's preheat the oven!
INGREDIENTS
1/2 lb. brussels sprouts, trimmed 1 tablespoon coconut oil, melted 1 tablespoon miso paste 1 tablespoon maple syrup 1 tablespoon apple cider vinegar 1 teaspoon soy sauce or aminos 1 teaspoon sriracha DIRECTIONS Preheat the oven to 400ºF. Wash and trim your brussels sprouts, halving the largest ones. Place them into a medium cast iron pan or oven safe baking dish. Set aside. In a medium bowl, whisk together the coconut oil, miso paste, maple syrup, apple cider vinegar, soy sauce and sriracha. Drizzle the mixture over the brussels sprouts, tossing to coat evenly. Place in the oven and roast for 20-25 minutes, flipping about halfway through. Serve + enjoy! NOTES Leftovers save in the fridge about 3 days.
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9 Comments
Julie
1/19/2016 10:25:59 am
This recipe is the bomb! I ate it all of it in one sitting!! So easy and delicious. Thank you for another way to love brussel sprouts and Congratulations!
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Amber link
1/21/2016 02:53:28 pm
YAY! So glad you enjoyed them. Thank you!! 😊
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Alex
1/20/2016 10:15:46 pm
This looks amazing!!!
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Chelsey link
1/21/2016 01:34:58 pm
Growing up I hated brussel sprouts unless they were smothered in a creamy sauce or something to mask the flavor. They're slowly growing on me now though I think this sweet and salty recipe could be a winner!
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Amber link
1/21/2016 02:54:17 pm
Hi Chelsey! Thanks so much!! I so appreciate the offer- I may just have to take you up on that - who knew planning a wedding could be so stressful?!
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Christina link
1/21/2016 02:25:51 pm
Ok, time for lunch. Those look so good! & uh you live in Fullerton, now?!
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Amber link
1/21/2016 02:55:04 pm
Thanks lady! I sure do!! We are so happy to be back - Fullerton is such a rad little city and it seems like it just keeps getting better and better!
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Liz link
1/25/2016 10:46:55 am
OMG congratssss!! I'm in the midst of wedding planning myself (we're getting married in October) so I'm SO excited to see your future wedding updates! Sounds like you guys have lots of fun ahead of you :)
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Michelle Frasier
11/28/2016 03:18:51 pm
Excellent recipe enjoyed thanks
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