Miso Sriracha Brussels sprouts
Miso Sriracha Brussels Sprouts will convince you to love brussels sprouts! The brussels sprouts are charred and then coated in a super simple, gluten-free and vegan miso sriracha sauce for the perfect combination of spicy and salty.
Equipment
- large pan
- small bowl
- tongs or spatula
- Sharp knife
Ingredients
For the Brussels Sprouts:
- 15 brussels sprouts ends trimmed & halved (or quartered if very large)
- olive oil
- garlic powder to taste
- black pepper to taste
- chopped green onion to top
For the Miso Sriracha Sauce:
- 2 tbsp white miso
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar
- ½ tsp sriracha
Instructions
- Preheat a large pan over medium high heat. Add 1-2 tbsp of oil to the pan.
- Once hot, add the brussels sprouts cut side down. Let cook, undisturbed, for 7-10 minutes or until the bottom is charred. Toss the brussels sprouts and season with garlic powder and pepper. Continue cooking, stirring occasionally, until the brussels sprouts are tender, about 5 more minutes
- While the brussels sprouts are cooking, prepare the miso sriracha sauce by whisking together all ingredients in a small bowl.
- Once the brussels sprouts are done, turn the heat off and add in the sauce. Toss to coat. Serve with chopped green onion!