Miso Brussel sprouts

These are delicious! Crunchy, nutty, tangy loveliness. If you want to do something different with sprouts this year this is it!! I came across these at a Farmer J restaurant in London one lunchtime, and had a great meal of these sprouts with spicy harissa chicken. At home I tend to have them with simple oven baked Asian salmon (tinfoil parcel of the salmon with a disc of ginger, splash of soy sauce, some sliced spring onions and a small dash of sesame oil if you have it). Last night I made a new recipe to have with them, I tried this teriyaki fish recipe. I used a white fish fillet, and only added 1.5tbsp of brown sugar, that was sweet enough for me and I added 3/4 chopped chilli in the marinade used for the sauce. I'd recommend it. However, I digress, back to the sprouts!

Recipe

800g Brussel sprouts

4tbsp white miso 2 red chilies 2 tbsp rice wine vinegar 2 tbsp grated ginger 4 tbsp olive or rapeseed oil sea salt (to taste) ground pepper (to taste)

Method

Preheat the oven to 200C/ 400F/ Gas 6.

For 2 of us as a side dish I used 500g of spouts and it meant that there were a few left over to nibble the next day. Wash the spouts, cut the bottoms off and cut in half. Deseed and chop the chillies, grate the ginger.

In a large bowl whisk together olive oil, ginger, miso and vinegar. Add in the Brussels sprouts and the chopped chillies. Toss until the Brussels are evenly coated.

Spread the Brussels sprouts out in an even layer in a roasting tin then season with black pepper. Miso tastes quite salty so you might want to just a very small amount of salt or none at all.

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 enjoy.