Maple

A simple yet flavorful preparation of Brussels sprouts, enhanced with the savory umami of white miso paste and a touch of sweetness from honey or maple syrup. The hot cast iron skillet helps achieve a beautiful caramelization on the cut surfaces of the sprouts. Source Original recipe transcription Change Log Initial documentation Yield Serves 3-4 as a side dish Special Equipment Large cast iron skillet Preheat Oven Temperature: 400°F (205°C) Position rack in center of oven Place cast iron skillet in oven to preheat Ingredients Brussels sprouts, halved (approximately 450g or 1 pound) White miso paste (30g or 2 tablespoons) Neutral oil like grapeseed or avocado (15ml or 1 tablespoon) Rice vinegar (5ml or 1 teaspoon) Honey or maple syrup (15ml or 1 tablespoon) Garlic, minced (2 cloves) Preparation Wash and trim Brussels sprouts, cutting them in half lengthwise In a large bowl, combine white miso paste, neutral oil, rice vinegar, honey (or maple syrup), and minced garlic Toss halved Brussels sprouts in the miso mixture until evenly coated Bake/Cook Carefully remove the hot cast iron skillet from the oven Place the coated Brussels sprouts cut-side down on the hot skillet Return skillet to oven and roast at 400°F (205°C) for 20-25 minutes until crispy on the outside and tender inside The sugars in the miso and honey will help them caramelize beautifully

Notes Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Ingredients 3 tablespoons vegetable oil 1 ½ pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces 1 ½ pounds parsnips, peeled and cut diagonally into 1/2-inch pieces ¾ cup apple cider 1 tablespoons maple syrup Salt and pepper ½ teaspoon minced fresh rosemary Preparation Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes. Whisk apple cider, maple syrup, and 1 teaspoon salt in small bowl. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in rosemary and season with salt and pepper. Serve.