Lemon Miso Roasted Brussels Sprouts Recipe from Fresh N’ Lean!
In the coming days, weeks, months (time has no meaning these days), I’ll be adding a lot more keto, vegan, and gluten-free recipes to the food blog. While I have to eat gluten-free, I find that a lot of vegan and even keto recipes are simply delicious. After all, you don’t have to strictly adhere to a diet to enjoy its recipes and any extra healthy meals you inject into your weekly menu plans is a positive thing.
I also want to apologize for the lack of regular updates lately. In all honesty, I simply fell behind in all of my web publishing and wasn’t sure how or where to jump back in and get back into the swing of things. The pandemic touches us all in different ways – and, frankly, it makes me not want to do much beyond spending time with my family & cats, cooking, flower gardening, and watching old movies.
I’m trying to fight out of the rut… but, let’s face it some ruts are harder to leave behind than others. This one’s been so sweet, pulling away from it seems akin to throwing away a piece of peanut butter fudge.
At any rate, here is where the regular recipes, food reviews, and other babbling kicks back in with regularity.
Why not start things back off with a delicious recipe featuring a newfound obsession, Brussels Sprouts?! This is an outrageously tasty, easy, and beautiful dish. Enjoy!
The delicious recipe is from Fresh N’ Lean!
Lemon Miso Roasted Brussels Sprouts Recipe (Vegan, Keto)
Ingredients
- 2 cups Brussels Sprouts
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Lemon Juice
- 1 ½ tbsp Organic Red Miso Paste
- ¼ tsp Hot Paprika
- ¼ tsp Cayenne Powder
- ¼ tsp Ground Black Pepper
- 1 tbsp Sesame Seeds (Optional)
Instructions
- Cut end off sprouts and then cut in half.
- Preheat your oven to 425°F.
- Pour the olive oil, lemon juice, miso, paprika, and cayenne pepper into a large bowl. Whisk well to combine.
- Add the Brussels sprouts to glaze mixture and toss to coat.
- Line a baking sheet with parchment paper and spread the sprouts evenly over its surface.
- Bake for 15 to 20 minutes or until the sprouts become a rich golden brown.
- Remove from oven, garnish with pepper and enjoy!
You can find Red Miso Paste on Amazon.
