Brussels sprouts recipes follow a similar pattern, but not this one! The addition of red miso paste takes this recipe to new levels. This recipe is nothing like other recipes, full of fermented flavors and umami.
Brussels sprouts are a nutrient-rich vegetable packed with vitamins and minerals, and when roasted with red miso, they become a delicious and healthy dish. Fermented red miso is a traditional Japanese seasoning made from soybeans, rice, and a specific type of fungus called koji. It is known for its rich, savory flavor and numerous health benefits. When combined with the slightly bitter taste of Brussels sprouts, the fermented red miso creates a unique and delicious flavor. Roasting Brussels sprouts also brings out their natural sweetness and adds a crispy texture. This dish is tasty and packed with antioxidants, fiber and protein, making it a great addition to any meal.
The curry-dusted crispy wonton strips are the most addicting thing ever! The extra crunch is needed in the dish, and the punch of curry powder works in perfect harmony with the red miso. Plus visually, it really adds a touch of dramatic flare to the dish.
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WHAT YOU NEED…
Red miso paste: a fermented soybean paste with a dark red or reddish-brown hue. Miso paste is made through a two-step fermentation process.
Wonton wrappers Eggless: We use an eggless wonton/ egg roll wrapper. We used the Twin Dragon brand from our local grocery store but many brands don’t use eggs so be sure to check the ingredient deck.
Seasoned rice wine vinegar: Seasoned rice wine vinegar is a bit sweeter than plain rice wine vinegar.
Brussel Sprouts: I love getting the Brussels sprouts still on the stem nice and fresh.
Curry Powder: We use the S&B Oriental Curry powder from our local Asian market. You can find a link to Amazon here.
How To Make Miso Roasted Brussels Sprouts
Before and after Brussels sprouts and all the ingredients for a fantastic side dish.
How to Make Curry-Dusted Wontons Strips
Using eggless wonton skins, cut into strips and fry quickly. Finish with a dusting of curry and salt while still hot.
Miso Roasted Brussels Sprouts with Curry Wonton Strips
Servings: 6 as a side
Roasted Brussels sprout recipes tend to follow a similar pattern. The addition of red miso paste takes this recipe to new levels. Packed full of fermented flavors and umami, this recipe is nothing like the other recipes.Print Recipe
MISO ROASTED BRUSSELS SPROUTS
- 1 lb Brussels sprouts cut in half
- 1 Tbsp olive oil extra virgin
- 2 Tbsp Red Miso
- 2 Tbsp water
- 2 garlic cloves thinly sliced
- 1 shallot thinly sliced
- 1 Tbsp seasoned rice wine vinegar
- ½ tsp salt kosher
- 2-3 Tbsp chives fresh chopped finely
CRISPY WONTON STRIPS DUSTED WITH CURRY
- 1 ½ cup wonton wrappers eggless cut into strips
- ¼ cup olive oil extra virgin
- 1 Tbsp curry powder
- ½ tsp salt kosher
HOW TO MAKE MISO ROASTED BRUSSELS SPROUTS
- Preheat the oven to 425 degrees
- Trim the bottom of the Brussels sprout, and remove any damaged leaves. Cut in half length-wise.
- Bring a pot of water to a boil, and season with salt to taste like the sea.
- Cook the Brussels sprouts until just tender. Place on paper towels to cool and drain.
- In a small bowl combine the red miso, extra virgin olive oil, rice wine vinegar, sliced shallot, garlic, and seasoned rice wine vinegar. Stir to combine, and add water to thin, the marinade should easily coat the Brussels sprouts.
- Place the Brussels sprouts on a baking sheet with parchment, and cook for 20-25 minutes.
- Make sure to flip or stir the Brussels sprouts after ten minutes, you can at this point add a dash of extra virgin olive oil.
HOW TO MAKE CRISPY CURRY WONTON STRIPS
- Cut the wonton wrappers into thin strips.
- Heat the extra virgin olive oil over medium-high heat.
- Fry the wontons strip on small batches until a light golden brown.
- Dust the crispy wonton strips with curry powder and season with salt immediately after frying.
- Set aside
Nutritional values are an estimate.
Calories: 245kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 958mg | Potassium: 391mg | Fiber: 5g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 66mg | Calcium: 72mg | Iron: 4mg