I used to bake Brussels sprouts with apple and miso. But since I don’t eat soy anymore I had to find a replacement for the miso. I found it in a combination of coconut aminos, tahin and maple syrup.

Sweet and umami baked Brussels sprouts with apple in a soyfree ‘miso’ sauce

ME (Marjolein Eikenboom)

Baked Brussels sprouts with aple. In a tahin, coconut aminos, orange and maple syrup sauce.

Rate Pin Print

Cook Time 15

Total Time 15

Free from beef, chicken, fish, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds

Diet Medical Medium, Paleo, Vegan

Keyword side dish

Cuisine Asian

Course dinner

Servings servings (as sidedish)

Calories 375

Equipment

ceramic non-stick pan
grater
garlic press

Ingredients

2 cups Brussels sprouts measured clean and cut
1 large apples or 2 smaller ones
1 red onion
2 cloves garlic
1 tbsp fresh ginger
1 orange
1 lemon
2 tbsp coconut amino's
2 tbsp maple syrup
1 tbsp tahini
1 handful cashew nuts

Optional, for more umami

½ tl fish sauce then not vegan anymore

Instructions

Chop the onion and fry until translucent.
Grate the ginger and press the garlic. Add.
Clean the sprouts (take off the outer leaves and cut the stem). Then slice in half or in thirds. Add and stir.
Deglaze with the juice of an orange and a lemon. Let it simmer for 5 minutes.
Add the tahin, maple syrup and coconut aminos. Let simmer for another 5 minutes.
Peel the apple, dice and add. Let it simmer intil the apple is a bit soften and warm.
Add the cashews (raw or roasted).