Enjoy delicious winter vegetables straight from the pan. Here roasted Brussels sprouts with miso-lemon drizzle, served as a vegan side or meatless main course with rice or potatoes. This Miso Lemon Brussels Sprouts is the perfect twist for your next holiday dinner between the holidays or a quick weeknight vegetable stir-fry!
Brussels sprouts, in particular, are one of the delicious winter vegetables to enjoy right now. And Brussels sprouts can be enjoyed in so many ways ! Fried, baked, raw or blanched in salads. Make an excellently tasty side dish or when your oven is busy with other things, just a delicious roasted Brussels sprouts stir-fry.
Roasted Brussels sprouts with miso lemon drizzle
First, cut off the unsightly stalk of the Brussels sprouts, discard the outer, less-intact leaves, and then cut in half. Leaves that are good but have fallen off, keep them because they get extremely crispy when fried in the pan and honestly, with their roasted flavors, they’re my favorite part. Try frying the Brussels sprouts, cut-side down, in the hot pan with olive oil until golden brown. For a rich umami depth of the sauce base, I used light miso, which I then boiled up with lemon juice and agave syrup. It’s really addictive and you can add it to any other veg, but it goes so well with crispy sautéed Brussels sprouts.
Brussels sprouts for weight loss and reduce fat
Thanks to the bitter substances contained in Brussels sprouts, it helps to lower the cholesterol level and in the gastrointestinal tract to break down fat better and thus burn this fat better. With only 40 calories per 100 g, Brussels sprouts are also a diet vegetable and come with plenty of vitamins (A, B1, B2, B6, C, E and K), calcium, folic acid, protein, iron, magnesium and potassium. All of these good nutrients that we need for our well-being and health. Brussels sprouts also contain glucosinolates, which reduce the risk of certain cancers.
more recipes with baked vegetables from the oven and pan:
- baked tender miso onions
- Oven carrot salad with sweet chamoy
- Hasselback beets with coriander pesto
- Baked Chinese cabbage with oatmeal and cheese crust
- Cauliflower steaks from the oven
- more oven and pan vegetables…
Roasted Brussels sprouts with miso lemon drizzle
Equipment
Ingredients Â
- 1 kg Cauliflower Cut ends, cut in half
- 3 tbsp. miso paste* bright
- 3 tbsp. agave syrup*
- 3 tbsp. lemon juice
- 2 tbsp. native olive oil*
- kosher salt*
- Pepper* from the mill
- chili flakes* optional
InstructionsÂ
- Cut the ends off the Brussels sprouts and remove the outer leaves. Halve.
- In a small saucepan, stir together the light miso paste, honey, lemon juice, salt, and 3 tablespoons water. Heat and let simmer for about 5 minutes, stirring constantly. Remove from the heat and set aside.
- Heat olive oil in a high pan over medium-high heat. Add Brussels sprouts and fry until golden brown, about 5 to 6 minutes. salt and pepper.
- Serve sprouts hot in the pan or on a platter drizzled with miso-lemon drizzle.
- A little red chilli flakes over the fried vegetables provide a little kick in taste.
