Asian Brussels Sprouts With Creamy Lemon Miso Sauce
Asian Brussels sprouts are roasted to crispy perfection and then drizzled with the creamiest lemon miso dressing. This adaptable side dish is dairy-free, gluten-free, soy-free, and vegan.
Ingredients
Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon extra virgin olive oil + 1 teaspoon for the cashews
- 3/4 cup raw cashews
- kosher salt
Creamy Lemon Miso Sauce
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice + zest of 1 lemon
- 1 tablespoon rice vinegar
- 2 tablespoons chickpea miso
- 1 tablespoon cashew butter
- 1 tablespoon organic cane sugar
- kosher salt, to taste
Instructions
- Preheat your oven to 400ºF. Trim off the knobby ends of the Brussels sprouts, cut them in half, and discard any wilted leaves. If any non-wilted leaves fall off, you can add them to the bowl with the halves (they become chip-like little crunchy morsels once cooked.) Toss them with 1 tablespoon of olive oil, season with salt, and arrange in a single layer on a baking sheet. Cook for 20 minutes, stir, and cook another 15-20 minutes.
- Toss the raw cashews in a little olive oil and season with salt. Roast for 6-8 minutes or until golden brown but not burnt. You can roast them while the Brussels sprouts are cooking to cut down on time. Once cool enough to handle, roughly chop them into smaller pieces.
- Make the creamy lemon miso sauce by whisking all the ingredients together until smooth. Add salt to taste. You'll have some sauce leftover, but I can assure you it won't be a problem.
- Serve the Brussels sprouts warm topped with the roasted cashew pieces, and a generous drizzle of the lemon miso sauce plus more on the side.
Notes
No raw cashews? - use macadamia nuts, almonds or pepitas.
No chickpea miso? - white miso (soy-based) is very similar in flavor and can be used instead.
No rice vinegar? - champagne or white wine vinegar are great.
No cashew butter? - use tahini instead.
No organic cane sugar? - you can use raw honey instead but I'd avoid using a darker sweetener as it will affect the color of the sauce.