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These oven roasted, vegan lemon miso brussel sprouts tacos are crispy, lemony, and just a touch sweet.
Brussels sprouts are one of those things that you just love or hate. You either cannot get enough or you’re like Sam-I-Am….
I do not like [Brussels} in a boat.
I do not like [Brussels] with a goat.
Growing up, I was part of the latter crew who would not even give them a chance. Evidently, my taste buds have changed evolved.
Now I’ll eat Brussels sprouts just about any which way. Give them to me in pasta. Put them on a sandwich. Make them the base of a salad. Load them up on a pizza.
I eat a lot of Brussels. Right now, I eat them all sorts of ways, but as I get closer to bikini competition, I also just eat them plain by the bowlful.
My favorite way to eat them right now though? As crispy lemon miso brussel sprouts tacos
I got the inspiration for these Brussels from my favorite sushi restaurant, Blue Sushi Sake Grill. Funny enough, I hardly touched sushi before I went vegan and Alex wouldn’t even try it, but now that’s our favorite restaurant in the city. Go for the vegan sushi, which is clearly marked on the menu, and stay for the lemon miso brussel sprouts….
or make this copycat version at home and stuff it in some taco shells for an easy vegan lunch or dinner.
Crispy Lemon Miso Brussel Sprout Tacos
These crispy lemon miso brussel sprouts deserve to be the star of the show. The oven roasted vegan brussels sprouts tacos are crispy, lemony, and just a touch sweet.
Servings 4 people (3 street tacos each)
Ingredients
- 1 lb Brussels Sprouts chopped into quarters
- 2 tbsp extra virgin olive oil divided
- 1 tbsp white miso paste
- 2 tbsp pure maple syrup
- 1/4 cup lemon juice
- 1 tbsp soy sauce low sodium preferred, especially if your miso is high in salt
- zest of half a lemon
- salt and pepper to taste
- 2 tbsp cashews (or preferred nut) crushed
- tortillas and taco filling of choice for serving we used arugula (rocket), shredded cabbage, and sauteed onions
Instructions
- Preheat oven to 425*F
- Line a baking sheet with parchment paper and toss quartered Brussels sprouts, 1 tbsp olive oil, and salt and pepper to taste. Stir so that the oil is evenly distributed and make sure the Brussels sprouts are in a single layer.
- Place in the preheated oven and roast for 20 minutes. There is no need to stir during this time because you want the Brussels to get slightly crispy.
- While the Brussels sprouts are roasting, combine the ingredients from miso paste to lemon zest in a medium bowl and whisk until well combined.
- Once the Brussels sprouts have roasted and have been removed from oven, heat remaining 1 tbsp olive oil over medium heat in a skillet.
- Add Brussels sprouts and cook for 2-3 minutes until desired crispiness is reached
- Add the lemon miso sauce to the skillet and cook for 5 more minutes until most of the liquid is absorbed.
- Top with crushed cashews
- Separate into tortillas and add your favorite toppings
Categories: Sides
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