These brussels sprouts taste delicious, smoky, and addictively salty on their own, but the peanut miso sauce kicks it up a notch.
1½ lbs brussel sprouts
⅓ cup vomFASS Roasted Peanut Oil Vierge
1 tsp salt
½ tsp smoked paprika
⅓ cup white miso paste
2 Tbsp vomFASS Roasted Peanut Oil Vierge
1 Tbsp rice vinegar
1 Tbsp water
¼ tsp black pepper
Preheat oven to 450˚F.
Cut off the woody ends of the brussels sprouts. Wash and cut them in half lengthwise. If there is a little dirt under the leaves, give those a quick rise too.
Towel dry them to make sure they are as dry as possible.
Peel back the outer leaves of the larger sprouts. These will get so amazingly crispy!
Drizzle vomFASS Roasted Peanut Oil Vierge over the sprouts and season with salt and smoked paprika. Toss to evenly coat.
Arrange sprouts on a baking sheet— flip over sprouts so that the cut side is facing down, touching the baking sheet.
Roast in the oven for 25-30 minutes, until crispy and golden.
While the sprouts are roasting, make the dipping sauce.
Whisk all the sauce ingredients in a small bowl until smooth and combined.
Once the brussels sprouts are crispy, serve with immediately with the dipping sauce.
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