Crispy Brussel Sprouts with Peanut Miso Dipping Sauce
So that is what a weekend feels like! We had our first weekend, in what feels like ages, where we had absolutely ZERO plans! No workshops, no pop-up, no photoshoots, NOTHING. It was glorious. We slept in (until 9:30, whoaaaa), tried 2 new restaurants in the neighborhood, and fully embraced the life of being lazy couch potatoes. I fully relished in the opportunity to be lazy - not something I’m used too! The life of leisure is a little hard to shake off now. I just want to continue being curled up in bed and watch netflix forever. Alas, we are still in the thick of holiday work and I have a decent amount of projects to wrap up this week before we go to New Jersey for Thanksgiving! Eek!
How are you feeling about next week? Do you know what dish you’ll be bringing to the table yet? If you’re on vegetable side dish duty then this recipe is for you! I’m so happy that it’s brussel sprout season! I could eat stalks and stalks of the cute mini cabbages endlessly! My absolute favorite way to prepare them is roasting at a high temperature until they are crispy and caramelized (there is a fine line between burnt and caramelized) on the exterior and tender on the inside. Plus a decent amount of salt and a few glugs of La Tourangelle Walnut Oil - they are just spectacular!
How to Get the Crispiest Brussel Sprouts in the Oven
My keys to making the crispiest oven roasted brussel sprouts is roasting at a high temperature with good oil and pulling back the outer leaves of the sprouts so they turn into crispy chips in the oven! This is the only way to cook brussel sprouts in the oven in my opinion. If you haven’t had La Tourangelle Walnut Oil before then you better get yourself a bottle! It’s pure magic. I lovely adding it to salad dressings or simply drizzling it over a tray of vegetables ready for the oven because it gives whatever food you’re making such an amazing and deep nutty flavor. It’s particularly great for roasting brussel sprouts, broccoli, or other brassica family members.
You’ll want to find larger brussel sprouts if you can. The large sprouts are easier to pull back the outer leaves. If you have a wee few sprouts just cut them in half and don’t bother pulling back the leaves. They will crisp up just fine due to their small size.
The brussel sprouts can be cooked right before Thanksgiving lunch/dinner/dunch/linner is served so that they are still warm and crispy by the time they reach the table. Once the major players are out of the oven, crank up the temperature to 450 degrees and pop in a tray of the sprouts and roast for 25-30 minutes or until crispy!
Easiest Peanut Miso Sauce
These brussel sprouts are taste delicious, smokey, and addictively salty on their own, but the peanut miso sauce kicks it up a notch. It’s a blend of white miso paste, peanut oil, and rice vinegar. The vinegar provides some much needed acid and brightens up every bite. The miso is savory and full of umami, which compliments the smokiness and salt of the sprouts. Then a drizzle of La Tourangelle Peanut Oil enhances the nuttiness of the walnut oil used to cook the sprouts.
Serve the sauce on the side for people to pour over the brussel sprouts or you could even serve the whole things as a dip-appetizer situation. There’s something about dipping your food that somehow makes it taste better and feel more fun!
Crispy Brussel Sprouts with Peanut Miso Dipping Sauce
Serves 4-6
Materials:
1 ½ lbs brussel sprouts
⅓ cup La Tourangelle Walnut Oil
1 tsp salt
½ tsp smoked paprika
Sauce:
⅓ cup white miso paste
2 tbsp La Tourangelle Peanut Oil
1 tbsp rice vinegar
1 tbsp water
¼ tsp black pepper
Steps:
Preheat your oven to 450 degrees. Cut off the woody ends of the brussel sprouts. Wash and cut them in half lengthwise. If there is a little dirt under the leaves, give those a quick rise too. Towel dry them to make sure they are as dry as possible. If I have time, I leave them on a baking sheet lined with paper towels for 30 minutes to an hour to air dry. Peel back the outer leaves of the larger sprouts. These will get so amazingly crispy!
Arrange sprouts on a baking sheet. Drizzle walnut oil over the sprouts and season with salt and smoked paprika. Toss to evenly coat. Flip over sprouts so that the cut side is facing down, touching the baking sheet. Roast in the oven for 25-30 minutes, until crispy and golden.
While the sprouts are roasting, make the dipping sauce. Whisk all the sauce ingredients in a small bowl until smooth and combined.
Once the brussel sprouts are crispy serve with immediately with the dipping sauce.