Paahdetut ‘sweet miso’ ruusukaalit ja manteli ‘parmesaani’
I have been incredibly busy recently and have fallen a little behind with my posts, however I am finally back in the groove and here with a quick sprout dish which is super tasty and moreish. Sprouts have a bad reputation, especially in the UK, however I think this is down to people not knowing how versatile they can be and how to cook them well. Forget boiled, mushy, grey looking sprouts and try roasting them quickly with umami packed sweet miso and sprinkling them with cheesey almond ‘parmesan’. You will never settle for boiled sprouts again!
Miso roasted Brussel sprouts with almond ‘parmesan’
500 g brussel sprouts
2 tbsp Clearspring sweet white miso
salt and pepper
For the almond ‘parmesan’:
1 dl whole almonds
5 tbsp nutritional yeast
1/2 dl/ 50 ml hemp seeds
1 tsp salt
1/2 tsp garlic powder
Preheat your oven to 200 degrees c.
Trim the base of your sprouts and remove any hard brown outer leaves. Toss the sprouts in a little olive oil and the sweet miso and season, (don’t over salt the sprouts as the miso adds a slight salty taste).
Arrange the sprouts so they are flat side down. Roast in the oven for around 15 minutes until the sprouts are just tender and caramelised at the edges.
Meanwhile make the ‘parmesan’. Add the almonds to a food processor and pulse to a crumb like texture. It shouldn’t be too fine, but not so rough that it is still crunchy and nut like. Stir in the hemp seeds, nutritional yeast, salt and garlic powder. Store in an airtight container, until ready to use.
Transfer the sprouts into your serving dish, or alternatively serve straight from the baking tray. Sprinkle a generous amount of the parmesan before devouring.