Miso Butter Brussel Sprouts Recipe
Brussel Sprouts ! Love them or hate them, we can guarantee you will change a few minds this Christmas with our wonderfully simple Miso Butter Brussel Sprouts!
Miso Butter caramelises the sprouts to give a golden sweet flavour that cuts through the bitter cabbage leaves. Only takes a few ingredients and is just so quick and simple! Miso butter is also brilliant on other roast vegetables this season, so you can make a bit more than below, so you have extra for your potatoes, carrots, and even on your Christmas canapés.
We have added some sage to the butter for some festive notes, but you can swap for other herbs like rosemary too.
The chopped pecan also adds some extra crunch, sesame seeds are also a tasty touch!
Miso loves creamy flavours like butter and cream, as it rounds off the tangy umami notes, and adds a richness to it that is addictive. Try spreading miso butter on toast for a breakfast swap.
We love sprouts throughout winter and not just at Christmas, so this simple recipe will go well with simply grilled fish and meat dishes for mid week meals too.
Miso Butter Brussel Sprouts Recipe
Ingredients
Instructions
- In a pot of hot salted boiling water, add the trimmed sprouts and simmer for 5-7 minutes until al dente.
- In a small bowl, mix together the miso and butter until smooth without lumps. Then add the sage or whatever herbs you like.
- In a frying pan, add the miso butter on medium heat, and as soon as it starts to caramelise, add the sprouts and coat with the sauce
- Keep moving the sprouts in the pan and the miso butter will start to caramelise around the sprouts.
- Enjoy warm with a handful of chopped nuts or seeds, along with all your other festive trimmings.
- If you make more miso butter, it keeps in a fridge for up to 2 months, wrapped.