Brussel sprouts. They're baaaaaa-aaaaaack.If you're one of those brussel sprout haters, sucks to be you. Brussel sprouts are too good to be just saved for Christmas, left lonely on your plate and pushed around tentatively by a fork with a touch so light you'd think they had herpes.
If you're a hater, you'll know as they're part of the brassica family, they can give off a sulphurous tang when boiled. So don't boil them - bake them.
Lemon and miso brussel sprouts
500g brussel sprouts
The zest and juice of half a lemon
One and a half dessertspoons of oil
A big lump of white miso, about the size of a golf ball
50 - 100 mls of water or wine
How you do it
Prep the sprouts - take off the hard outer leaves and, if they're big 'uns, cut them in two.
Put them in a roasting pan and add the lemon zest and juice, and oil.
Stir thoroughly.
Put in the oven at around 200 degrees for about 25 minutes, or until they begin to caramelise and crisp up.
Mix the miso with the water or wine, and then add to the sprouts.
Bake the sprouts for another 5 to 10 minutes, until they're cooked to your liking. Eat them hot if you want to, but they're cracking cold too.
I think every vegan food blog has to have at least one "Many people hate Brussels sprouts, but you have to try them roasted" post. ;-> Most of the recipes tend to sound quite similar, but this is something a bit different.
ReplyDeleteThe amount of miso sounds like a lot to me, but I guess the lemon balances it.
Arf! I am a stereotype! That said, I've been fortunate to love brussels in most ways - boiled, baked, fried and overcooked in the typical way of an English Christmas!
ReplyDeleteHope you like it - the strength of miso varies, so you might want to try a little less in case my miso is a bit weak compared to yours.