Best Roasted Brussels Sprouts With Honey And Miso Recipes
ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY
Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!
Provided by cdbruss
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g
ROASTED BRUSSELS SPROUTS WITH HONEY AND MISO
Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious - but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.
Provided by Aaron Hutcherson
Categories one pot, vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
- Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.
MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
- Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.
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