With its umami-enhancing powers, miso brings depth and richness to the humble sprout. We much prefer it to cooking with bacon, so much more flavour without any of the heaviness. This quick and simple recipe is a keeper for years to come, and not just for Christmas!
200g Brussel Sprouts, trimmed and scored with an “x” mark at the base to help cooking
1.5 tbsp of unsalted, softened butter at room temperature.
1 tbsp crispy onions or golden sesame seeds
In the oven, place the Brussel sprouts in a baking tray and wrap with tin foil, and back for 25 minutes on a 160 degrees fan oven. This steam-cooks the sprout without adding any water to it, ensuring that it goes crispy rather than soggy when you add the miso.
In a small bowl, mix together the butter and miso until combined and when the sprouts are ready, simply smother them in it, tossing it around the sprouts and allowing it to melt down around them. Then pop them back in the oven without the foil for a further 20 minutes, and an increased temperature of 180 degrees fan. This makes the sprouts golden and crispy on the outside.
Garnish with some crispy fried onions or shallots or toasted sesame seeds for extra crunch and flavour.
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