It is unfortunate that I forgot to take a picture of the Brussels sprouts and that they only appear in the salmon dish, looking burnt, rather than caramelized, which is what they actually were. And, they were yummy.
1 lb Brussels sprouts, ends cut off and then halved
1 Tbsp olive oil
1 Tbsp red miso
1 Tbsp runny honey
2 tsps fish sauce
1/4 tsp shichimi togarashi or red pepper flakes
Salt to taste
Preheat the oven to 400. Line a baking tray with foil or parchment paper.
Whisk the olive oil, miso, honey and shichimi togarashi together in a bowl. Tip in the Brussels sprout halves and stir to combine well.
Place in one layer on the baking tray and salt lightly, keeping in mind that the miso (and the fish sauce added at the end) are salty. Bake for 30 minutes, tossing at the 15 minute mark so that as many surfaces as possible get some caramelization.
Remove from the oven and toss with the fish sauce before serving.
Inspiration recipe, here.
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