Crispy miso-glazed Brussels sprouts

Brussels sprouts are not a common vegetable here in Albania. Last year I tried them for the first time (whaat!!!). Since it was my first time and I didn’t know how to cook them, it wasn’t the best taste. Now after trying so many recipes, I think the umami flavor Brussels sprouts are the best. If you also add a little acidic, it will become your favorite.

The dish that I will be serving on Christmas evening will be this amazing crispy miso-glazed Brussels sprouts. I tried combining the sweetness of the date syrup with miso and lemon juice in a lovely umami liquid to spread on top of the crispy sprouts.

I have to say my family loves this way of eating Brussels sprouts too. I added some pomegranate seeds when serving because of the sourness of it and also some balsamic vinegar.

Servings: 2

Ingredients

For the crispy Brussels sprouts

• 3 cups Brussels sprouts, washed, large stalks trimmed off, outer leaves removed, halved
• 1 tbs olive oil
• Sprinkle of salt and pepper

For the miso glaze

• 1 tbs brown rice miso
• 1 tbs olive oil
• 2 tbs lemon juice
• 1/2 tbs date syrup
• 1 tbs water
• salt and pepper to taste

Preparation

1. Preheat oven to 200 degrees C.
2. Add the halved and trimmed Brussels sprouts in a baking tray. Season them with oil, salt, and pepper. Toss to coat and put the baking tray in the oven for 10-15 minutes so the sprouts become golden brown and begin to look crispy.
3. When the Brussels sprouts are baking, in a small bowl, mix all the ingredients of the miso glaze and whisk to combine.
4. After the Brussels sprouts have become golden, add the miso glaze on top of them, and toss them so they are evenly coated.
5. Bake for another 10 minutes and remove the tray from the oven.
6. When serving you can add more lemon juice or I topped mine with balsamic vinegar and pomegranate seeds.
7. Enjoy!

Notes

1. You can substitute date syrup with any liquid sweetener that you like.
2. You can substitute lemon juice for vinegar or wine.