This recipe is from Greens Restaurant, a landmark vegetarian restaurant in San Francisco, and is featured on their late winter & early spring menu 2022. Since 1979, Greens has been “Celebrating Vegetables” and highlighting the best and freshest produce each season from their farm, Green Gulch – located just six miles from the restaurant, as the crow flies, in Muir Beach, California. In this recipe, Chef Katie Reicher uses Shared Cultures Honeynut Miso which contrasts the earthy flavor of brussels sprouts and complements & enriches the sweetness of the maple syrup. You will find this dish tasty, bright, and balanced.
Honeynut Miso & Maple Glazed Brussels Sprouts (gf, v)
1 lb brussels sprouts
2 Tbsp olive oil
½ tsp salt
3 T Shared Cultures Honeynut Miso
3 T maple syrup
2 T rice vinegar
1 T soy sauce
1 T ginger, minced
1. Preheat oven to 425F. Line a 9×13 baking sheet with foil.
2. Clean the brussels sprouts by trimming off the bottom stem and then cutting each in half. Remove and discard any stray leaves. Toss the brussels with the olive oil and salt and place on a baking sheet. Roast for 25-30 minutes, until browned nicely and the brussels are soft in the centers.
3. While the brussels are roasting, make the miso glaze. In a small bowl, combine the miso, maple syrup, rice vinegar, soy sauce, and minced ginger together using either an immersion blender or a whisk. (Using an immersion blender will ensure a smooth glaze, while a whisk guarantees a little bit of texture. Either method works just fine.)
4. As soon as the brussels are cooked, remove from the oven, pour over with the glaze, and toss to coat. Return the brussels sprouts to the oven and cook for another 5 minutes to allow the glaze to cook into the brussels.
5. Remove from oven and adjust seasoning with salt if necessary. Top with toasted sesame seeds and enjoy!
More information about Greens Restaurant can be found online at www.greensrestaurant.com
More information about Shared Cultures can be found online at www.shared-cultures.com