Miso Sprouts
Roasted sprouts coated in a miso marinade
Serves 4
10 Mins Prep
20 Mins Cooking
Forkin’ Easy
ingredients
800g Brussel sprouts, ends trimmed and halved
4 tbsp. white miso
2 red chilies, deseeded & chopped
2 tbsp. rice wine vinegar
2 tbsp. ginger, finely chopped (crushed in a press)
4 tbsp. olive oil
sea salt (to taste)
ground pepper (to taste)
Method
- Preheat the oven to 200C/ 400F/ Gas 6
- In a small bowl, whisk together olive oil, ginger, miso and vinegar until smooth.
- In a larger bowl, add the Brussels sprouts, along with the miso mixture and chopped chillies. Toss until the Brussels are evenly coated.
- Spread the Brussels sprouts out in an even layer in a roasting tin then sprinkle them generously with freshly-cracked black pepper.
- Cook for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges.
- Remove from the oven and serve immediately.
