Brussels Spouts with Miso Dressing and Crispy Croutons
Contributor:
Catetories:
Side Dishes, Vegetarian (or easy fix)
Recipe:
Bryce found this in Men's Journal... yet another in his string of amazing recipe finds!
Croutons
2-3 oz baguette or bread of choice, cubed
1 T olive oil
1/4 t garlic powder
salt & pepper, to taste
Preheat oven to 350 F. Toss everything on a jelly roll pan. Bake 10 minutes and toss. Bake a bit longer until croutons are dry and starting to brown. (Original recipe said 30 minutes... my were starting to burn at 20 minutes. Could have been kinda dry already, but just watch them!)
Dressing
1.5 T white miso (30 g)
1.5 t grainy mustard
2 cloves garlic, crushed
juice of 1/2 lemon
olive oil to your liking (3-4 T)
Put first 4 ingredients into small, deep-ish bowl and whisk. Whisk in olive oil to your desired consistency. Add salt and pepper to taste.
Sprouts
12 oz large Brussels sprouts, cleaned and halved lenghtwise
olive oil
Heat large cast iron skillet over medium-low heat for 5-10 minutes. Give a light coating of olive oil and place sprouts, cut side down, on skillet. Weigh down with another skillet or bacon press. Cook 5 minutes. Flip and cook another 2 minutes. Dump in serving bowl and toss with dressing.
If you think you'll eat them all right now, top with croutons. If you think there will be leftovers, add croutons on plates (so you can keep some crispy for the leftovers).