Crispy Brussels Sprouts
with Aleppo "Honey" Butter & Miso Basil Polenta
INGREDIENTS
- 12 oz Brussels sprouts, trimmed and quartered
- 2 carrots, peeled and thinly sliced on the bias
- 4 tbsp vegan butter
- ¼ cup hazelnuts, roughly chopped
- 1 garlic clove, peeled and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 tsp Aleppo pepper flakes (divided)
- 1 1/2 tbsp agave
- 2 tbsp white miso paste
- ½ cup polenta
- 0.5 oz basil, leaves chopped
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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).
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.
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.
Divide miso basil polenta between bowls. Top with roasted Brussels sprouts and carrots. Smother with Aleppo “honey” butter. Enjoy!
SIMILAR RECIPES
WEST AFRICAN PEANUT STEW with Swiss Chard & White Quinoa
BRAISED COCONUT CHICKPEAS with Turmeric & Kale
GNOCCHI with Dilly-Fried Cabbage & Apple Arugula Salad
WHITE BEAN CASSOULET with Smoky Cremini Mushrooms & Basil Pesto
AUTUMN MINESTRONE with Garlicky Breadcrumbs & Sun-Dried Tomato Pesto
