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.
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
- Preheat oven to 200 degrees C.
- 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.
- When the Brussels sprouts are baking, in a small bowl, mix all the ingredients of the miso glaze and whisk to combine.
- After the Brussels sprouts have become golden, add the miso glaze on top of them, and toss them so they are evenly coated.
- Bake for another 10 minutes and remove the tray from the oven.
- When serving you can add more lemon juice or I topped mine with balsamic vinegar and pomegranate seeds.
- You can substitute date syrup with any liquid sweetener that you like.
- You can substitute lemon juice for vinegar or wine.