Miso Dijon Brussels Sprouts

This recipe was created for a collaboration with Live Planted, as part of the #LivePlantedCooks challenge. Live Planted spreads a positive message about plant based living, provides factual information, and shares tips for being a practical vegan.

There is one thing you can count on each Thanksgiving; we always bring the Brussels sprouts. Pounds and pounds of roasted Brussels sprouts. Show of hands…how many of you have had roasted Brussels sprouts? If you haven’t, now is the perfect time! When roasted, they get perfectly golden, slightly crispy and the bitterness disappears. Show of hands…how many of you have had roasted Brussels sprouts? If you haven’t, now is the perfect time! When roasted, they get perfectly golden, slightly crispy and the bitterness disappears. 

Brussels sprouts are extremely versatile and you can easily switch up the flavors: sweet, salty or old-fashioned salt and pepper. Each year I play around with different flavor variations. One of my favorite combinations, so far, has to be this Miso Dijon. With just five ingredients and profiles of salty, sweet, and tangy…you simply can’t go wrong. 

This recipe was tested many more times than necessary, because I can’t get enough of these delicious bit-sized bundles of goodness. Standing over the stove-eating right out of the baking dish- kind of delicious.

Who else loves to roast Brussels sprouts? If so, what is your favorite variation?

Miso Dijon Brussels Sprouts

 

  • Author: Kaitlyn Cashmere
  • Recipe Type: Vegetables, Vegan, Gluten Free
  • Serves: 2-4

 

Ingredients:

  • 2 Pounds Brussels Sprouts
  • 2 Tablespoons Sweet/Mellow Miso
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Avocado Oil *
  • Black Pepper (to taste)

*Avocado Oil: I’m partial to avocado oil because of its neutral flavor and high smoke point. If using extra virgin olive oil, lower oven temperature to 375° F and add a few extra minutes to the cook time.

 

Instructions:

  1. Preheat oven to 410° F
  2. Wash Brussels sprouts: remove bottom stem, remove outer brown leaves, and halve the medium to large sprouts
  3. To a medium bowl: add miso, Dijon mustard, avocado oil, black pepper and whisk to combine
  4. Add prepared Brussels sprouts to the same medium bowl and toss until coated
  5. Transfer coated Brussels sprouts to a baking sheet and bake (on the middle rack) for 20-25 minutes. Toss halfway through, and bake until slightly golden

 

Store in the refrigerator in an airtight container. Consume within 3-4 days.

Prep Time: 10 Min. Cook Time: 20-25 Min. Total Time: 35 Min

 

 

 

Ginger Pear Oatmeal

This recipe was created for a collaboration with Live Planted, as part of the #LivePlantedCooks challenge. Live Planted spreads a positive message about plant-based living, provides factual information, and shares tips for being a practical vegan.

One of the perks about living in southern Pennsylvania is the abundance of orchards. Apples, pears, plums and peaches galore! 

When making oatmeal, I usually remain within my comfort zone: apple, raisins and brown sugar. With fall season upon us I wanted to take advantage of these orchard goodies, by creating comforting oatmeal for warm and cozy mornings. As you can tell by the ingredients, I remained within the borders of my comfort zone but I could not be more pleased with the end result. 

The raisins are completely optional, but in all honesty I have a problem…I simply cannot make oatmeal without the addition of raisins. Needless to say my raisin- hating husband is not a fan of my oatmeal, but you do what you feel is best (add the raisins… do it…trust me).

The warm cinnamon, slightly spicy ginger, rich molasses and sweet maple syrup represent my favorite flavors of autumn. I enjoyed this for breakfast every day this past week and each morning I felt as though I was indulging in dessert. This recipe can be easily doubled. Refrigerate the leftovers and simply reheat in the morning for a quick and easy breakfast. 

Ginger Pear Oatmeal

  • Author: Kaitlyn Cashmere
  • Recipe Type: Breakfast, Vegan, Gluten Free
  • Serves: 2

 

Ingredients:

  • 1 Medium Pear: Diced
  • 1 Cup Gluten Free Old Fashioned Rolled Oats
  • 1 Cup Unsweetened Almond Milk
  • 1 1/4 Cup Water
  • 1/2 Cup Golden Raisins
  • 1 1/4 Teaspoon Ground Cinnamon
  • 3/4Teaspoon Ground Ginger (Powder)
  • 1 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Blackstrap Molasses
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Ground Flaxseed

Toppings (Optional):

  • Extra Pear
  • Pumpkin Seeds
  • Chopped Pecans
  • Almond Milk

 

Instructions:

  1. Add oats, almond milk, water and raisins to a medium saucepan, cover and bring to a boil.
  2. Meanwhile, dice and add the pear, ground ginger and cinnamon to the saucepan.
  3. Once boiling, reduce heat, remove lid and simmer for 6-8 minutes- stirring frequently (Stirring frequently is the magic trick to achieving creamy oatmeal).
  4. Remove from heat and stir in vanilla extract, molasses, maple syrup and flaxseed.
  5. Serve with optional toppings or enjoy as is.

 

Store in the refrigerator in an airtight container. Consume within 3-4 days. 

Prep Time: 5 Min. Cook Time: 6-8 Min. Total Time: 11-13 Min