Have you ever had mushy, overcooked, boiled Brussels sprouts? This dish is their exact opposite. You’re welcome, Brussels sprouts, for clearing your name—you are no longer guilty by association.
Recipe from FOOD LOVE.
6 cups Brussels sprouts, trimmed and cut in half
2 teaspoons oil (a neutral flavored oil such as non-virgin coconut or sunflower)
4 teaspoons EACH: agave nectar and Dijon mustard
1 tablespoon mellow white miso
3 medium-large cloves garlic, minced or pressed
1. Preheat your oven to 400° F. Toss the Brussels sprouts with the oil and spread out on a baking sheet. Bake for 10-15 minutes, or until tender and nicely browned. You may need to stir them once while they’re baking, depending on your oven.
2. Meanwhile, combine the agave, Dijon, miso, and garlic in a medium-large bowl until
thoroughly combined and smooth (a whisk works well for this).
3. Once they’re tender, add the Brussels sprouts to this mixture, gently toss, and serve.
Serves 4; GF/Green (according to the health guidelines in my cookbooks)