Recipe: Tony’s sprouts
Brussels sprouts get a bad rap but even the hardiest sprout-sceptic can be tempted when tossed in this tasty sauce. Spoiler alert – if nothing will make you eat brussels sprouts, scroll down for some substitutes. This dressing is too good to waste.
Brussels sprouts with lemon miso dressing
(Adapted with permission from Tony Chiodo’s Feel Good Food)
2 tab white miso
2 tsp wholegrain mustard (Dijon also works well)
3 tab extra virgin olive oil
3 tab lemon juice
2 tab continental parsley
2 tsp brown rice syrup (or 1 tsp maple syrup)
Freshly ground black pepper
500 g brussels sprouts, trimmed and halved
To make the dressing, start by whisking the miso and mustard together in a bowl. Slowly whisk in the olive oil until emulsified. Once you’ve got a creamy consistency, whisk in the lemon juice. Finally stir (not whisk) through the parsley, syrup and a little freshly ground black pepper. Taste and adjust as desired.
Simmer the brussel sprouts in boiling water for about 10 minutes, until cooked. Tony says that cooking them right through creates extra sweetness.
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
Don’t like brussels sprouts? Try blanched broccoli or green beans instead.
This recipe is dairy-free, gluten-free and vegan. Explore the recipe archive for more simple and healthy food ideas.
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