Oh, Brussels sprouts. How delicious you are when cooked properly. Fun fact: these little green bulbs, often referred to as tiny cabbages, are exactly tiny cabbages that grow vertically. Apparently, if you cut a full-size cabbage off its stem, many tiny heads resembling Brussels sprouts will often grow where the standard cabbage once was. Who knew?
This is such a quick and satisfying side dish. The light and sweet flavour of this dressing goes perfectly with the heartiness of that dish, but I imagine these would be great with a stir fry or rice bowl as well. I’d love to hear what you plan to pair them with.
Honey-Miso Brussels Sprouts
- 2 cups Brussels sprouts, stems trimmed and sliced lengthwise
- Salt and pepper to taste
- 1 tbls miso paste
- 2 tbls coconut oil
- 1 tbls honey
- 1 tsp finely chopped thyme
Preheat oven to 400 degrees F.
Melt coconut oil and remove from heat. Whisk in miso paste, honey and thyme.
Make sure your Brussels sprouts are dry and toss them in a large bowl with miso mixture.
Arrange sprouts cut-side down on a parchment-lined baking sheet. Season with salt and pepper.
Roast for 10-15 min. or until Brussels sprouts beginning to caramelize.