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Brussels sprouts roasted in a honey and miso glaze, topped with caramelized pecans, and
honey-glazed cranberries. Feed it to someone who thinks they don’t like brussels sprouts.
Changing hearts and minds, people. Hearts and minds.
Ingredients
For the sprouts
2 cups brussels sprouts, sliced in half
4- 5 tbsp. olive oil
2 tps. red miso
1 tbsp. Harry’s Hot or Clover Honey (using hot does not make the dish spicy, but lends an additional savory note)
1 tsp. lemon Juice
1 tbsp. fresh rosemary, chopped
For the cranberries
2 ½ cup fresh cranberries, washed
1 tsp. Harry’s Hot or Clover Honey
For the pecans
¾ cup pecan halves
2 tbsp. vegan butter
2 tbsp. brown sugar
Directions
Make the sprouts
1. Wash and trim brussels sprouts as necessary. Cut each one in half.
2. In a large bowl, combine olive oil, miso, honey, lemon juice, and rosemary. Whisk until thoroughly incorporated.
3. Add sprouts to the bowl and stir until each is well coated.
4. Transfer sprouts to a lined baking sheet. Bake at 350 for 30 to 40 minutes, or until cut edges begin to darken and caramelize.
5. Remove from oven and set aside.
Make the cranberries
1. Wash cranberries.
2. In a small bowl, add the cranberries and honey. Stir to coat.
3. Transfer to a small baking dish and bake at 350 until cranberries have popped, about 5 -6 minutes.
4. Remove from oven and set aside.
Make the pecans
1. In a skillet over medium heat, melt the butter.
2. Add sugar and stir to combine. Wait until mixture bubbles and thickens, about 1 minute.
3. Reduce heat to low, and add pecans. Stir well to coat.
4. Cook pecans on low heat, stirring every 2- 3 minutes until caramelized and toasted, about 15 minutes. If desired, taste test. When the pecans no longer taste raw, they are done.
5. Remove from heat and transfer to a parchment or wax paper lined plate. Immediately separate each pecan and allow to cool.
Make the completed dish
1. Combine all ingredients and serve.
