Maple Sesame Miso Brussels Sprouts ~Alright, alright, who’s ready to get this fall business started? We had a drizzly weekend and some cooler weather so I am *starting* to think thoughts of autumn. The farmers markets are just showing some signs as well – hooray for new produce! While there are still some inklings of summer –– with things such as tomatoes, peaches and watermelon lurking about –– there have been pears, butternut squashes, pumpkins, and Brussels sprouts making a delicious appearance around town. I welcome the change of climate and of fruits and vegetables to the dinner table. For our first, and probably only for September, cool-ish night I roasted up these Maple Sesame Miso Brussels Sprouts to go with our Chicken Paillard. Sometimes change can be a hard thing to adjust too, but these sweet and slightly tangy greens of goodness have certainly got me ready to fall into Fall.
1pound fresh Brussels Sproutssliced in halves from top to stem
2Tablespoonspure maple syrup
1 1/2 TablespoonsHatcho miso paste
1 Tablespoon warm water
1teaspoon sesame oil
1teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2Tablespoonssesame seedsI used black & white
Servings: -6 servings
Preheat the oven to 350 degrees.
In a small bowl add maple syrup, olive oil, sesame oil, miso, warm water, onion powder, salt and pepper and whisk together well.
Place Brussels sprouts into a large bowl and pour half of the miso mixture over them, reserving the other half for later use. Stir the Brussels sprouts and mixture together until well incorporated. Then, Pour and spread out evenly onto to baking sheet. Place Brussels sprouts into the oven and roast for 15 minutes.
After 15 minutes, give the Brussels sprouts a turn of flip with a spatula and continue roasting for another 10-15 minutes or until tender and slightly golden.
Remove from the oven and place Brussels sprouts into a serving dish pour the remaining miso sauce over the top. Add in the sesame seeds and stir together until well incorporated. Serve.