As a shared appetizer-like dish for our Japanese dinner, we made Miso Brussel Sprouts. I didn’t really have a recipe for it. I was just inspired by the Costco size miso salad dressing my fridge and wanted to use it before the expiration date. I had no idea if it would taste good, but here it goes:
*Apologies for lack of pictures
*Serves 6 (Maybe more. My friends eat a lot)
- 2 lbs of brussel sprouts (I got it from Costco)
- 1/2 cup miso dressing
- 1/4 cup furikake seaweed flakes (found at Asian markets)
- Optional: avocado
How to make it
– Preheat oven to 400°
– Wash the brussel spouts; cut them into quarter pieces.
– Grab a baking sheet
– Line it with some foil
– Spray it with a coat of oil
– Lay the brussel sprouts on top. Make sure there is only one layer and that they are not stacked on top of each other.
– When the oven is heated, put the brussel sprouts in there for 30 minutes.
– Take brussel sprouts out and mix in 3/4 cups miso dressing. Make sure they are all evenly coated.
– Set the oven on broil and put the brussel sprouts back in for another minute.
– Take out and put into a serving bowl
Putting it together
– Mix in the rest of the miso dressing and mix in the the furikake seasoning
– Optional: cube an avocado and add on top
And the verdict… it was actually really good! I really like the miso and furikake seasoning flavor. The avocado added a nice creamy texture. The only thing was that the brussel sprouts were a little soft (which is fine), but I wanted them crispy. I think I will have to try that on the stove next time instead of the oven because they’re might be too much moisture trapped in the oven so the brussel sprouts can’t crisp. Everyone really liked it though!