There are many old Thanksgiving traditions on the holiday plate. Turkey (of course) stuffing, mashed potatoes and lots of others. But one cookbook author who stopped by Tonia's Kitchen argues it's time for some new traditions. Specifically ones that offer bold new flavors to a holiday gathering. Tara Teaspoon, who wrote Delicious Gatherings says this recipe is destined to be a holiday favorite, Roasted Brussel Sprouts with a Miso Honey Glaze. These aren't the boiled, mushy sprouts you grew up with! Rather roasting the sprouts offers a profile that's deliciously crunchy, and with the miso paste added to honey and drizzled over the vegetables, it creates a wonderfully savory side. Now let's make it look festive. Tara told Tonia she sprinkles nuts and pomegranate seeds over the done dish to create an amazing Thanksgiving visual. Since she is a food stylist as well as chef, Tara says how something looks can be just as important as how it tastes, since eating can and should be an affair using all the senses!
¼ cup honey
1 tablespoon white miso
1 tablespoon lemon juice
¼ teaspoon crushed red pepper flakes
BRUSSELS SPROUTS
1½ pounds Brussels sprouts, trimmed and cleaned, large ones halved
2 garlic cloves, minced
½ teaspoon kosher salt
3 tablespoons neutral oil, like canola or avocado
½ cup walnut pieces
⅓ cup pomegranate arils (optional)
1. Preheat the oven to 400°F.
2. MAKE THE GLAZE: In a small saucepan or in a bowl in the microwave, heat the honey, miso, lemon juice and red pepper flakes until just hot. Whisk together to combine. Set aside.
3. MAKE THE BRUSSELS SPROUTS: In a large bowl or on a baking sheet, toss the Brussels sprouts with the garlic, salt and oil. Spread out in an even layer on the baking sheet.
4. Roast until the Brussels sprouts are tender and parts are golden brown and charred, 20 to 25 minutes. During the last 5 minutes of cooking, drizzle the Brussels sprouts with the glaze and add the walnuts. Serve garnished with the pomegranate arils, if using.
NOTE: Dark brown or red miso is stronger in flavor and saltier than white miso, so it’s not the best option as a substitute here.
