Cold weather means you get to enjoy all kinds of delicious winter vegetables. Brussels sprouts in particular. There are just so many ways to enjoy them! Fried, baked, shaved in a salad, blanched. These Miso Lemon Honey Brussels Sprouts are the perfect side for your next holiday dinner or a quick weeknight vegetable situation!
Cold weather means you get to enjoy all kinds of delicious winter vegetables. Brussels sprouts in particular. There are just so many ways to enjoy them! Fried, baked, shaved in a salad, blanched. These Miso Lemon Honey Brussels Sprouts are the perfect side for your next holiday dinner or a quick weeknight vegetable situation!
3 tablespoons white miso
3 tablespoons honey
1/ 4 cup fresh lemon juice
2 pounds Brussels sprouts, ends trimmed, halved
2 tablespoons La Tourangelle Organic Extra Virgin Olive Oil
Kosher salt, as needed
In a small pot, add the white miso paste, honey, lemon juice, 3 tablespoons water and a pinch of salt. Whisk everything to mix well and bring to a gentle simmer. Cook for about 6 minutes, stirring continuously to ensure nothing sticks to the bottom of the pan. Remove from heat and set aside.
In a skillet, heat olive oil over medium-high heat. Add halved Brussels sprouts, cut side down, and cook until golden brown, about 4 -5 minutes.
Transfer Brussels sprouts to a serving platter, drizzle with miso lemon sauce and serve hot.
