Brussels sprouts with lemon miso dressing

Brussels sprouts with lemon miso dressing

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is my favourite brussels sprout recipe. Cutting them in half quickens the time it takes to get the dish on the table and cooking them right through creates extra sweetness.

Ingredients

Quantity Ingredient
2 tablespoons white miso
2 teaspoons wholegrain mustard
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons flat-leaf parsley, finely chopped
2 teaspoons brown rice syrup
freshly ground black pepper
500g brussels sprouts, trimmed and halved

Method

  1. To make the dressing whisk together the miso and mustard in a bowl. Slowly whisk in the oil and once emulsified, add the lemon juice and continue to whisk until completely incorporated. Stir in the parsley, rice syrup and enough freshly ground black pepper to taste. Set aside.
  2. Bring a saucepan of water to the boil and blanch the brussels spouts for about 10 minutes, or until cooked – they taste better when fully cooked. Drain well.
  3. Toss the brussels sprouts with the dressing so they absorb all the flavours. Serve warm or allow to sit for 30 minutes to soak up the dressing and then serve at room temperature.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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