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
- 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.
- Preheat oven to 410° F
- Wash Brussels sprouts: remove bottom stem, remove outer brown leaves, and halve the medium to large sprouts
- To a medium bowl: add miso, Dijon mustard, avocado oil, black pepper and whisk to combine
- Add prepared Brussels sprouts to the same medium bowl and toss until coated
- 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