Roasted brussels sprouts with an Asian twist using miso, ginger and a sesame glaze.
I am a big fan of brussels sprouts and can’t seem to get enough of these mini cabbages lately.
I know they aren’t the most popular veggies — in fact I used to hate them growing up myself. In the last few years or so I have really learned to appreciate how amazing they can taste. Especially after they’ve been roasted in the oven until they are crispy on the outside and tender on the inside.
These little veggies pack a pretty good nutritional punch as well. Just one cup provides over 100% of your daily intake of vitamins K and C – hopefully that may convince you to give them a chance.
Plus, they are a super easy dish to make on a chilly evening.
After cleaning and prepping them, sprinkle them with a little bit of olive oil along with some salt and pepper and pop them in the oven for about 30 minutes.
Once they have been roasted, toss in some dried cranberries as well as toasted pecans or walnuts and mix everything together with a miso glaze made with miso paste, Mirin, rice vinegar, sesame oil, fresh ginger and some honey or maple syrup.
The flavorful sweet and savory glaze combined with the crispy texture of the sprouts will hopefully hook you in and change the way you feel about these mini cruciferous guys.
More slow cooker sides: