If you’re in the mood for an easy-to-make keto-friendly vegan dish with ample flavor and a hefty dose of protein, you can’t go wrong with these miso lemon roasted Brussels sprouts. Enjoy this dish on its own as an effortless plant-based lunch or whip up a batch to grace your plate as a side dish.
Simple and delicious, this vegan Brussels sprouts dish brings together a variety of healthy ingredients, from the macro and micronutrient-dense Brussel sprout, inflammation-reducing spices and healthy fats to gut-balancing probiotics in the form of ultra-flavorful red miso paste.
Popping sprouts in the oven is the perfect way to unleash their tastiest side. When roasted, Brussels sprouts take on a gorgeous nuttiness, which the umami flavor of miso paste will complement to perfection. With a hint of a spicy kick courtesy of a dusting of cayenne powder and hot paprika and a squeeze of lemon juice to add a touch of brightness, these sprouts are incredibly moreish.
Getting enough fiber can be tricky, but it’s an essential part of any well-balanced diet. Whether you’re trying to lose weight, get a handle on your blood sugar, or cholesterol, adding more fiber to your diet has a variety of benefits, and Brussels sprouts just so happen to be brimming with it at 3.3 grams per cup. A helping of roasted Brussels sprouts is a great way to supplement your vegan meal deliveries while sticking to your diet. The best part is that they take virtually no time at all to make!
Vegan Keto Lemon Miso Roasted Brussels Sprouts Recipe
By: Fresh n’ Lean – the nation’s #1 organic meal delivery company
- 2 cups Brussels Sprouts
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Lemon Juice
- 1 ½ tbsp Organic Red Miso Paste
- ¼ tsp Hot Paprika
- ¼ tsp Cayenne Powder
- ¼ tspGround Black Pepper
- 1 tbsp Sesame Seeds (Optional)
COOK TIME: 25 MINUTES
- Large Bowl
- Baking Sheet
Cut end off sprouts and then cut in half.
Preheat your oven to 425°F.
Pour the olive oil, lemon juice, miso, paprika, and cayenne pepper into a large bowl. Whisk well to combine.
Add the Brussels sprouts to glaze mixture and toss to coat.
Line a baking sheet with parchment paper and spread the sprouts evenly over its surface.
Bake for 15 to 20 minutes or until the sprouts become a rich golden brown.
Remove from oven, garnish with pepper and enjoy!
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