These miso butter Brussels sprouts are the perfect roasted Brussels sprouts I’ve eaten! They’re salty, candy, and savory, due to vegan miso butter and maple syrup. The Brussels sprouts are an ideal aspect dish for the vacation season or winter gatherings.
Right here’s what I like about cooking: simply while you assume you recognize all of it about an ingredient or recipe, you uncover one thing new.
I’ve tried Brussels sprouts each which method. I’ve steamed them, sautéed them, shaved them and eaten them in salads and slaws. I’ve turned them into hash, latkes, and even a nutritious, crispy salad topper.
Most frequently, I roast my Brussels sprouts. Even inside this preparation class, I’ve tried numerous completely different marinades and seasonings. I’ve performed round with temperatures and roasting instances, par-cooking previous to roasting versus not.
What I’ve realized is that I like a easy Brussels sprout preparation. Salt, pepper, oil, warmth: it’s often sufficient for me.
Just lately, nevertheless, I turned tempted by the thought of a brand new method to Brussels sprout roasting, simply in time for Thanksgiving. All the pieces I considered, at first, was paying homage to one thing I’ve already tried: herb blends, a mustardy glaze, one thing with vegan bacon.
Then I considered miso, which I like for its saltiness and delicate savoriness. The thought of constructing vegan miso butter has been knocking round my mind for some time now. That’s how these miso butter Brussels sprouts got here to be, and they’re unbelievably scrumptious.
A good friend of mine, who tasted the recipe, labeled them “probably the perfect Brussels sprouts I’ve ever tried.” I’m all the time hesitant to throw across the phrase finest, however I’ve a tough time disagreeing together with her. As a minimum, the sprouts are just a little victory, and I’m so glad to share them in time for the vacation season.
What’s miso butter?
Miso butter is a type of compound butter that’s made with butter and miso paste. To organize it, one often whips collectively room temperature butter and miso paste.
For the miso butter Brussels sprouts, I soften the butter after which whisk it with the miso paste. This makes it simpler to glaze the uncooked sprouts with the butter previous to roasting.
I additionally add maple syrup to the glaze, which is one other place the place it diverges from conventional miso butter. The syrup provides a few of the salty sweetness that I like a lot for roasted autumn and winter greens. It balances the saltiness of the miso paste completely.
What kind of miso ought to I take advantage of?
The three types of miso that you simply’ll mostly discover in shops are crimson, yellow, and white miso.
Crimson miso is usually the saltiest. It has a powerful taste, just a little funky. It’s the kind of miso that I take advantage of the least typically, although it might probably work in actually hearty stews or braised dishes.
Yellow miso is much less salty than crimson miso and pretty adaptable. I take advantage of it generally, although white (shiro) miso is the range that I take advantage of most frequently.
White miso is typically labeled as “candy” or “mellow” miso. It ferments for a shorter time than crimson or yellow miso, and whereas it’s salty, it’s not as assertive as the opposite two sorts. It does have a really delicate sweetness, which is a part of what I like about it.
That’s definitely what it does for the miso butter Brussels sprouts!
How you can make miso butter Brussels sprouts
This can be a easy recipe, which makes it antidote to in depth and laborious vacation cooking.
You’ll start by heating up your oven and lining a baking sheet with parchment. Trim and half your Brussels sprouts (in case you have big sprouts, then quarter them).
Soften your butter and whisk collectively the miso glaze. Place the sprouts in your ready baking sheet and pour the glaze over them.
The glaze is thick, so that you’ll want to make use of your arms to distribute it evenly and coat the sprouts nicely.
After this, all it’s good to do is roast the miso butter Brussels sprouts. Make sure to stir them on the baking sheet as soon as midway via roasting. This can make sure that they brown and crisp up evenly.
Meal prep & storage
The miso butter Brussels sprouts might be ready as much as three days upfront of consuming.
When you can reheat them within the microwave, they’ll profit from being reheated within the oven. This fashion, you possibly can each reheat them and re-crisp them on the identical time. I like to recommend reheating the sprouts for 10 minutes at 350F, or till they’re good and sizzling.
Whereas I freeze practically the whole lot, particularly earlier than large holidays, that is one aspect dish that I don’t advocate freezing. I’ve discovered that the the sprouts are inclined to get an enormous mushy after defrosting.
Nevertheless, in case you have a ton of miso butter Brussels sprouts leftover and so they’re liable to going to waste, you technically can freeze them for as much as six weeks. The feel received’t be fairly the identical while you defrost and reheat them, however the taste and diet will nonetheless be nice.
What to serve with miso butter Brussels sprouts
The miso butter Brussels sprouts will pair properly with so many vacation dishes. Listed here are just some of those that I’d prefer to strive them alongside:
Regardless of the way you select to arrange the sprouts, right here’s the way you’ll make them.
Yields: 4 servings
- 2 tablespoons vegan butter, melted (30 g)
- 2 tablespoons white miso (30 g)
- 1 tablespoon maple syrup (15 mL)
- 1 lb trimmed and halved Brussels sprouts
Preheat your oven to 425F and line one or two baking sheets with parchment. (The Brussels sprouts shouldn’t be crowded on the baking sheet, so in case you have a smaller oven, use two sheets.)
Place the Brussels sprouts on the baking sheet(s). Whisk the melted butter, miso, and maple syrup collectively. The combination will likely be thick and a bit sticky. Pour it over the sprouts, then use your arms to coat all the Brussels sprouts with the miso butter.
Switch the sprouts to the oven and roast them for 22-28 minutes, stirring as soon as midway via roasting. The sprouts must be tender and browning and have a glazed look. Get pleasure from!
It’s humorous: I like vegan roasts, loaves, stuffed squash, and different vacation mains. However the factor I all the time hear about Thanksgiving, particularly in relation to veganism, is that it’s the aspect dishes that actually make the meal.
I can’t argue with this. From cauliflower to kale, stuffing to sweet potatoes, conventional Thanksgiving sides are an actual deal with. And now I’ve a brand new favourite Brussels sprout dish so as to add to my rotation.
Hope you’ll come to like the recipe, too.