Miso Apples and Brussels Sprouts

Give those brussels sprouts a delicious makeover when you make this Vegan Sautéed Miso Apples and Brussels Sprouts dish. The sesame Asian sauce gives this dish a fantastic flavor that even picky eaters will love.

We’re taking one of my favorite dishes and giving it an Asian twist with some awesome results. This Sautéed Misa Apples and Brussels Sprouts is warm, sesame-y, a little sweet, and the shady part is I didn’t even use cheese. (Wait. Is this VEGAN!?)

Sautéed Miso Apples and Brussels Sprouts

Start with some olive oil in the pan. Add it first so that it heats up while you’re chopping your sprouts and apple. Veggies turn out better when you throw them into a sizzling pan.

Look for smaller brussels sprouts since they tend to be sweeter, while large ones taste more like cabbage. Not that cabbage is a bad thing. Cabbage is great. But with the apples, I’m feeling all the sweet vibes.

Don’t bother peeling your apples. They’re tasty just as is. Throw them in the pan with the brussels sprouts and let them cook until they’re just done. Watch them closely. We do not want soggy brussels.

In the meantime, we’re whisking together tasty ingredients like miso, maple syrup, sesame oil, etc. I buy my miso at my local specialty food store, but they also sell it at Korean/Asian markets and potentially at regular grocery stores. Depends on if your grocery store is awesome or not. Mine’s not, so I make the drive. Miso practically never expires though, so it won’t be a waste.

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Miso Apples and Brussels Sprouts

Ingredients

• 1 tablespoon olive oil
• 1 pound Brussels sprouts, roughly chopped
• 1 large green apple, chopped
• Salt and pepper, to taste
• 1-1/2 cups walnuts
• 2 tablespoons chopped green onion
For the dressing:
• 1/4 cup white miso
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon toasted sesame seeds

Instructions

1. Heat olive oil in a skillet over medium heat. Add Brussels sprouts, apple, salt and pepper. Cook, stirring occasionally, until apples are softened. (This took me 5-7 minutes. Be careful not to overcook and wind up with soggy veggies).
2. Meanwhile, whisk together all dressing ingredients in a small bowl. When Brussels sprout mixture is cooked, remove from heat and stir in the miso dressing one spoonful at a time until the Brussels sprouts/apples are lightly coated. (You will likely not need all the dressing). Stir in walnuts and green onion and serve immediately.

Notes

Home Chef Tip: Start with some olive oil in the pan. Add it first, so that it heats up while you're chopping your sprouts and apple. Veggies turn out better when you throw them into a sizzling pan.

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