Crispy Brussels Sprouts Recipe
caramel white miso, togarashi spice
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Ingredients
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Brussels Sprouts
Caramel White Miso Sauce
Method
Preparing the Brussels Sprouts
- 1
Trim and Halve
Rinse the Brussels sprouts under cold water. Trim the ends and remove any yellow or damaged leaves. Cut each Brussels sprout in half lengthwise.
- 2
Season
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and togarashi spice mix until evenly coated.
Roasting the Brussels Sprouts
- 3
Preheat Oven
Preheat your oven to 425°F (220°C).
- 4
Arrange on Baking Sheet
Spread the seasoned Brussels sprouts in a single layer on a baking sheet, cut side down for maximum crispiness.
- 5
Roast
Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Flip halfway through cooking for even roasting.
Making the Caramel White Miso Sauce
- 6
Combine Ingredients
In a small saucepan over medium heat, combine the white miso paste, brown sugar, rice vinegar, sesame oil, and water.
- 7
Cook the Sauce
Stir continuously until the mixture begins to bubble and thicken slightly, about 3-4 minutes. Remove from heat.
Serving
- 8
Plate the Dish
Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the caramel white miso sauce over the top. Toss gently to combine.
- 9
Garnish and Serve
Serve warm, garnished with additional togarashi spice if desired. Enjoy your crispy Brussels sprouts!