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Crispy Brussels Sprouts with Aleppo "Honey" Butter & Miso Basil Polenta
2 or 4 Serving Dinner

Crispy Brussels Sprouts

with Aleppo "Honey" Butter & Miso Basil Polenta

Tags: Gluten-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
28g
CARBOHYDRATES
76g
PROTEIN
16g

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INGREDIENTS

  1. 12 oz Brussels sprouts, trimmed and quartered
  2. 2 carrots, peeled and thinly sliced on the bias
  3. 4 tbsp vegan butter
  4. ¼ cup hazelnuts, roughly chopped
  5. 1 garlic clove, peeled and thinly sliced
  6. 1 shallot, peeled and thinly sliced
  7. 1 tsp Aleppo pepper flakes (divided)
  8. 1 1/2 tbsp agave
  9. 2 tbsp white miso paste
  10. ½ cup polenta
  11. 0.5 oz basil, leaves chopped
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nut (hazelnut)
Tools: Baking sheet, Medium nonstick skillet, Medium saucepan
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
28g
CARBOHYDRATES
76g
PROTEIN
16g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the Brussels sprouts

Move oven rack to top position and preheat to 425°F. Combine Brussels sprouts, carrots, 1 tbsp olive oil, and a pinch of salt and pepper to baking sheet and toss. Roast until vegetables are tender and browned in places, 23 to 25 minutes. (4-serving meal: use 2 tbsp olive oil).

2
Prepare the butter

Melt butter in medium nonstick skillet over medium-high heat. Add hazelnuts, garlic, shallot, and just half the Aleppo pepper flakes and cook, swirling pan constantly, for 1 minute. Add agave and whisk to combine. Season to taste with salt and pepper and set aside. TIP: Add more Aleppo pepper flakes if you prefer more spice.

3
Prepare the polenta

Bring 2 cups water, miso paste, and a pinch of salt and pepper to a simmer in medium saucepan over medium-high heat, whisking to dissolve miso paste. Slowly add polenta while whisking continuously until it thickens, about 2 to 3 minutes. Remove from heat, add basil, and whisk well. (4-serving meal: use 4 cups water). TIP: Do not start polenta until your Brussels sprouts are almost finished.

4
Serve

Divide miso basil polenta between bowls. Top with roasted Brussels sprouts and carrots. Smother with Aleppo “honey” butter. Enjoy!

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