Crispy Caramelized Brussels Sprouts over Miso Lime Noodles Recipe

Noodles
Crispy Caramelized Brussels Sprouts over Miso Lime Noodles

Crispy Caramelized Brussels Sprouts over Miso Lime Noodles Recipe

Now my experience has shown me that appetizers and starters are almost always more interesting than entrees. And once again, it is true in this case. I love cucumber soda. A mix of cucumber juice (not through a juicer, but pureed in a Vitamix and passed through cheesecloth) simple syrup, lime and soda. It’s not cloyingly sweet, but rather the seltzer’s saltiness lent a different tang that makes it infinitely refreshing.

And then there are specials – a Crispy Brussels Sprouts side. The sweet crunchy coating always put’s one of my favorite seasonal vegetables over the edge.

And that is the inspiration. And this version is so easy, so little fuss, you can make it on a weekday.

Brussels sprouts tossed with olive oil and a little brown sugar, crisp roasted in the oven. This is one of those cases where its fine for the vegetable to blacken, in fact, it makes it even better. Served on top of noodles tossed in a miso lime dressing, to cut through the sweetness — a nice salty tart foil.

Crispy Caramelized Brussels Sprouts over Miso Lime Noodles Recipe

Crispy Caramelized Brussels Sprouts

Details

Servings

Ingredients

  • Tart Crust
  • 1 lb Brussells sprouts, ends trimmed, cut in half (save the outer leaves that fall off)

  • 2-3 T olive oil

  • 3 T brown sugar

  • BIG pinch of coarse sea salt

  • 1/2 cup pecans

Directions

  • Preheat oven to 400 degrees.
  • Take the leaves the fell off the sprouts and toss it with about 1/2-1 T oil, a little pinch of salt and a pinch of the brown sugar.
  • Set on one side of a baking tray.
  • Toss the rest of the sprouts with the rest of the ingredients.
  • Place in the oven.
  • After 5 minutes and every 5 thereafter, check on the leaves and when they are dark brown remove from the pan.
  • After 10 minutes, toss the brussels sprout bulbs.
  • It should all be done after 20 or 25 minutes.

While the sprouts are roasting, prep the noodles

Miso Lime Noodles

Ingredients

  • Tart Crust
  • 4 oz. buckwheat soba noodles

  • 1 cup hot water, just off boil

  • 2 T mellow white miso

  • 3 T tamari

  • 3 T cup mirin

  • 2 T toasted sesame oil

  • 2 T lime

  • Sliced green onions to top

Directions

  • Cook buckwheat noodles al dente.
  • While it is boiling, combine all other ingredients. Mix well.
  • Once noodles are done, drain and toss with the dressing.
  • Top with the Brussels sprouts, pecans and green onions.