My husband and I have a long-running joke. We’ll be eating at a restaurant (or since the pandemic, dining on take-out at home) and I will take a bite of something and I’ll idly ask him “You know what version of [some dish] is my favorite?” And he’ll answer “yours?” YEP! 🙂

With a few notable exceptions, I usually prefer my own cooking to stuff we get out. I use less salt, sugar and oil than commercial dishes, and use whole, organic ingredients whenever possible. (I also trust vegan food can stand on its own and don’t add a ton of burn-your-mouth spices, but that’s a different conversation!)

Anyway, it always surprises me that it’s not only possible, but really easy to make super tasty & delicious food at home. This is one of the recipes that you can’t tell if it’s from a hot spot like Buddakan in NYC or trendy Katsuya in Brentwood, LA but nope… it’s just my oven. 🙂

These are just about the best Brussels sprouts I’ve ever tasted! It sounds a little involved, between the stovetop and oven, but it’s actually pretty quick and easy once you try. And while I love simply roasted Brussels, these ones take it to the next level. Perfect for a festive meal, like Thanksgiving!

Give it a try, and it won’t disappoint. My 4 year old told me this was one of her favorite foods ever, which I think says something 🙂 (and I’m grateful she left us a ‘few’ to eat but honestly, not much so I made them again the next night!) 🙂

Happy cooking!

Miso Glazed Brussels Sprouts

Ingredients

Miso Glaze

• 2 tbsp organic maple syrup
• 1 tbsp red miso paste (or sub white miso)
• ½ tbsp apple cider vinegar
• 1 pinch pink Himalayan salt

Brussels Sprouts

• 1 lb (16 oz) organic Brussels sprouts, rinsed, trimmed, and sliced in half
• 2 tbsp organic olive oil
• 3 tbsp organic avocado oil (or other neutral oil)
• 5 garlic cloves, smashed
• ½ tsp pink Himalayan salt
• Black pepper, to taste

Directions

1. Preheat oven to 425°F
2. Toss Brussels sprouts with olive oil, salt and pepper
3. Heat 3 tbsp avocado oil in a cast iron skillet or oven-safe pan over medium heat
4. Add Brussels sprouts and garlic cloves face down
5. Sauté for 4-5 minutes undisturbed, until browned
6. Stir and cook for another 1-2 minutes
7. Transfer pan to the preheated oven and roast for 8-10 minutes
8. While cooking, whisk together all the glaze ingredients
9. After 8-10 minutes, carefully remove the pan from the oven and drizzle the glaze over top. (Reserve some for dipping)
10. Enjoy! (and if you are like me, repeat the next night!) 🙂

Tools Used

• 10″ cast-iron skillet