A couple of weeks ago, when I was looking for new ideas for Thanksgiving side dishes, I came across a recipe for roasted sweet potatoes with miso-tahini sauce on the Bon Appétit Magazine website. I prepared the recipe, and the sauce, which I tweaked slightly — wow. All I want to do now is pair it with all the vegetables. First up — Brussels sprouts.
Makes 2 servings
Ingredients
12 oz (350 g) Brussels sprouts (about 3½ cups), trimmed and halved
1 tbsp canola or other neutral-flavoured oil, divided
½ tsp kosher salt
2 tbsp tahini
1 tbsp water
2 - 3 tsp white miso
2 tsp rice vinegar
1 scallion, thinly sliced
1 tsp toasted sesame seeds
Instructions
Place oven rack in bottom position; preheat oven to 425°F. Coat medium baking sheet with 1 teaspoon oil; place in oven until hot and oil is shimmering, about 3 to 5 minutes. Meanwhile, toss Brussels sprouts with remaining oil and season with salt.
Remove baking sheet from oven. Using tongs, arrange Brussels sprouts cut-side down on baking sheet. Roast on bottom rack until browned and tender, 20 to 25 minutes.
Whisk together tahini, water, 2 teaspoons miso, and vinegar in a small bowl until smooth. Depending on saltiness of miso you are using, you may wish to add up to another teaspoon.
Spread miso-tahini sauce on platter; arrange Brussels sprouts over, then sprinkle with scallion and sesame seeds.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.