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Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

Monday, November 25, 2013

miso-roasted brussels sprouts – vegan-friendly thanksgiving side

Lil‘ cabbages are not exactly what you’d think of first to bring to a Thanksgiving party. Whole vegetables in general are not usually welcomed with open arms during the holidays. But these miniature greens pack a punch of flavor for their size and kind, especially when roasted with salty miso, spicy ginger and garlic, and sweet maple syrup. Think of them as the Yoda of the Thanksgiving table: small, sassy, and awesome, not wrinkly, green, and bug-eyed.

Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

I experimented with brussels sprouts for the first time a couple years ago and discovered the magic of roasted, not steamed, veggies. Once I got this notion in my head, tossing in garlic and crunchy pistachios was clearly the next step. This new recipe develops that idea and then takes a step deeper into the pantry: coconut oil (instead of low smoke-point olive oil), miso (deep umami flavor), ginger (to complement the Japanese miso), maple syrup (to round out the savory notes), and toasted sesame seeds (for a nutty crunch). At the end, I recommend tossing the greens with a bit of sesame oil (toasted is amazing) for extra flair, but no worries if you can’t find it.

Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

In addition to being downright delectable, this Thanksgiving side can be enjoyed by loved ones of many diets. As a dairy-allergic vegetarian with 90% omnivore friends, I really appreciate seeing a dish on the table with no meat and minimal dairy. People with gluten intolerance can also enjoy this dish (if you ensure the miso, rice vinegar, and sesame oil are certified gluten-free). Basically, it’s a recipe that the whole clan will enjoy. And if you’re not a huge fan of cabbage, replace the sprouts with another traditional holiday veggie, like these green beans.

Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

I hope you have fun roasting the veggies, and happy Thanksgiving!

Miso-Roasted Brussels Sprouts

Total Time: 30 minutes

Serving Size: Serves 3 as a side

Ingredients

  • 1/2 lb. brussels sprouts
  • 1 Tbsp. coconut oil – or other high-heat oil
  • 1/2 tsp. maple syrup – or sweetener of choice
  • 2 tsp. red miso
  • 1/2 tsp. minced ginger
  • 2 cloves garlic
  • 1 Tbsp. rice vinegar
  • 1/2 Tbsp. sesame oil
  • 1/3 cup sesame seeds

Instructions

  1. Preheat oven to 400°F.
  2. Slice large sprouts in half, and keep the small ones as is. (You want all of them to cook evenly.) In a large bowl, whisk together the coconut oil, maple syrup, miso, ginger, garlic, and rice vinegar. Place the sprouts in the bowl, and toss to coat. Let marinate for 15 minutes.
  3. On a lightly greased baking pan or cast-iron skillet (my fave), evenly spread the brussels sprouts. Roast for 10 minutes, or until the sprouts are lightly browned and barely crispy.
  4. In a small skillet, toast the sesame seeds over medium-high heat. Shake the skillet often and cook for about two minutes or until the seeds brown. In that large bowl, combine the brussels sprouts, sesame oil, and toasted seeds. Give thanks for greens and serve immediately.
http://spicedcuriosity.com/miso-roasted-brussels-sprouts-vegan-friendly-thanksgiving-side/

I shared this with y’all, Waste Not Want Not WednesdaySlightly Indulgent Tuesday, and Healthy Vegan Friday.

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