Crispy Brussels Sprouts Recipe
Gluten Free, white miso caramel, togarashi spice
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Ingredients
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Vegetables
Miso Caramel
Spices
Method
Preparation
- 1
Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut the larger sprouts in half to ensure even cooking.
Miso Caramel
- 2
Make the Miso Caramel
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved. Allow it to come to a boil without stirring. Once it turns a deep amber color, remove from heat and carefully whisk in the white miso paste and butter until smooth. Let it cool slightly.
Roasting
- 3
Roast the Brussels Sprouts
Toss the Brussels sprouts with a bit of olive oil, salt, and half of the togarashi spice blend. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, tossing halfway through.
Finishing Touches
- 4
Combine and Serve
Once the Brussels sprouts are roasted, remove them from the oven and drizzle the miso caramel over them. Toss gently to coat. Sprinkle the remaining togarashi spice over the top before serving. Enjoy your crispy Brussels sprouts!
