Miso roasted brussel sprouts with cranberries

Miso roasted brussel sprouts with cranberries

miso brussel roasted sprouts side

Ho ho ho, with Xmas just round the corner, are you guys ready? We are anything but as our lives have been in a state of constant flux lately, but things are finally falling into place. After over a month delay and many, polite at first then a little less so, phone calls to the relocation company whom we have stupidly trusted with all our possessions, we finally had our stuff delivered yesterday. The house looks a mess, but we are so relieved.

It got to the point that we were seriously beginning to doubt whether this delivery will ever happen and started looking into taking legal action against them. It wasn’t just the delay, it was the complete lack of proactivity, customer service or competence on their part. Given this modern day and age with all its amazing technology at our fingertips, they were very cagey as to the actual delivery date and all their excuses (and there were plenty!) just didn’t hold water so I was really anxious that they will let us down again.

I am overjoyed to finally have a semblance of a work setup (I’ve missed you, tripod!) and some decent props. This means I will not have to go shopping for plates ahead of each recipe and I can get into a bit of a work rhythm, save up some recipes for our next holiday as we are really missing the sunshine already!

So in line with today’s mood, I have an easy Xmas recipe for you that sort of cooks itself, really. It’s delicious and I hope it will convince die-hard brussel sprout foes to give these cute baby cabbages (‘we aren’t baby cabbages, you ignoramus!’) a chance!

As I generally hate boiled vegetables (they are just so uninspiring, aren’t they?), I marinated my brussels sprouts in a sweet and salty marinade and stuck them in the oven. I also roasted fresh cranberries ‘cos I felt like they may get all saucy (I was right) and provide a nice sour contrast to the sweet brussel sprouts and a festive touch of colour too. I also added nuts (any pan-toasted nuts will work) cos I’m a big fan and the dish was crying out for some more texture. If you are allergic to nuts, you can sub them for pan-roasted croutons instead! Anyhow, this is going to be our Xmas side that we are bringing to Duncan’s family’s Xmas dinner this year.

miso roasted brussel sprouts raw ingredients

miso roasted brussel sprouts cranberries

miso roasted brussel sprouts

miso roasted brussel sprouts close up

serves
4 (as a side)
PREP
10 min
COOKING
20 min
serves
4 (as a side)
PREPARATION
10 min
COOKING
20 min
INGREDIENTS
  • 2 tbsp pecans (or walnuts or almond flakes)
  • 450 g / 1 lb fresh brussel sprouts
  • 15 ml / 1 tbsp olive oil
  • 100 g / 0.25 lb fresh cranberries*
  • 45 ml / 3 tbsp maple syrup
  • 1 orange, juice and zest
  • 2 tbsp shiro / white miso paste**
  • 1-1½ tsp sambal oelek (chilli paste) or chilli flakes, to taste
  • black pepper, to serve
METHOD
  1. Roast pecans (walnuts or sliced almonds) on a dry pan until fragrant and lightly browned. Remember to move them around the pan often as they can burn easily.
  2. Set the oven to 180° C / 355° F fan forced (or 200° C / 390° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
  3. Wash and dry the brussel sprouts, trim the ends and slice them in half. Coat in 1 tbsp of olive oil and place them on two thirds of a large baking tray.
  4. In a separate bowl, coat cranberries in 1½ tbsp of maple syrup and 1½ tbsp of orange juice and sprinkle with orange zest. Spread them at the other end of the baking tray – make sure you do not overcrowd the tray (especially when it comes to brussel sprouts) so if there isn’t enough space, roast them on separate trays. Roast the brussel sprouts and cranberries for about 15 minutes.
  5. Mix miso paste, 1½ tbsp of maple syrup, 3 tbsp of orange juice and chilli sauce together in a mixing bowl.
  6. After 15 minutes, remove the brussel sprouts from the oven and toss them in the miso marinade. Return them to the baking tray and bake for another 5 minutes, until charred in places. Check up on the cranberries, they may be ready (soft and saucy), in which case take them off the tray with a spatula. Otherwise return them to the oven with the brussel sprouts for another 5 minutes.
  7. For serving, place the roasted brussel sprouts and cranberries on a large serving platter. Sprinkle with toasted nuts, some fresh orange zest and a grind of black pepper.
NOTES
*In case you are wondering, you can use dried cranberries but roasted from fresh are so much nicer!
**If you want to keep this dish gluten-free, make sure you use gluten-free miso paste.

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NUTRITIONAL INFO
calories
178
9%
sugars
17 g
19%
fats
7 g
10%
saturates
1 g
4%
proteins
6 g
11%
carbs
28 g
11%
*per serving
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5.0
2 reviews, 12 comments
REVIEWS & QUESTIONS
Pallavi Shah:
Hi. I don’t have fresh cranberries. If using dried cranberries, how do I modify the recipe ?
    Ania
    Ania:
    Hi Pallavi,
    Use dry cranberries soaked in liquid (orange juice or port, if you would like that) for 24-48 hours. Hope this helps! x Ania
      Pallavi Shah:
      Thank you so much Ania! Looking forward to making them tomorrow
        Ania
        Ania:
        My pleasure, I hope you'll enjoy it! x Ania
Claire:
Hi Ania, I am going to make this to take for my family - what can I do ahead and what do I need to do on the day? Thank you ❤️
    Ania
    Ania:
    Hi Claire,
    I'm pleased to delighted to hear that! You could prep the brussel sprouts, chop your pecans, mix the dressing and roast cranberries ahead, for sure. Roasting brussel sprouts would be better on the day, I reckon. Hope you'll enjoy this! Ania
jenny:
I love roasting brussel sprouts. Will need to try this recipe!
    Ania
    Ania:
    Awesome!
Conny:
Hey,
this is a wonderful recipe for Brussels sprouts! i used to roast them with garlic, onion and curry but this is much nicer! Thanks for the inspiration! Even the leftovers are delicious when eaten cold, no need to heat up again. i always love your instagram posts and stories. keep up the good work and enjoy 2018! regards from Brussels :-) (ok near to Brussels ;-) )
    Ania
    Ania:
    Thank you so much for kind words, Conny! I am delighted to hear that you enjoyed this recipe so much and that you follow our Instagram adventures ;) Happy 2018 to you too! Greetings from cold Bristol today! Ania
Beth Ann:
Just took these out of the oven. They are absolutely scrumptious!
What a lovely symphony of flavors.
I buy extra bags of cranberries this time of year to keep in my freezer so I can enjoy year round.
This recipe will def be on repeat! Thank you so much!
    Ania
    Ania:
    Thanks for kind words, Beth Ann! I'm so pleased to hear that! :) Ania
Judy:
Perfect! And so inspired. I LOVE Brussel sprouts and this recipe just sends them over the top. I usually don't have to share my sprouts, but I have a feeling I'd better double this dish as even the nay-sayers will want to try it. Thank you! So glad you finally have your possessions and have that worry off your minds. Happy Christmas to you both!
    Ania
    Ania:
    Aw, thanks so much, Judy! I hope you'll like this dish! Yes, as much as I like to think of myself as a minimalist ;) , I was struggling with some things before all our stuff arrived! Wishing you great Christmas too! Ania
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