Jonathan Recanti

Jonathan Recanti

4th December 2023
Jonathan Recanti


30 min

MISO SPROUTS by Jonathan Recanti 
Roasted sprouts coated in a miso marinade





  • 800g Brussel sprouts, ends trimmed and halved
  • 4 tbsp. white miso
  • 2 red chilies, deseeded & chopped
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. ginger, finely chopped (crushed in a press)
  • 4 tbsp. olive oil
  • sea salt (to taste)
  • ground pepper (to taste)



1. Preheat the oven to 200C/ 400F/ Gas 6
2. In a small bowl, whisk together olive oil, ginger, miso and vinegar until smooth.
3. In a larger bowl, add the Brussels sprouts, along with the miso mixture and chopped chillies. Toss until the Brussels are evenly coated.
4. Spread the Brussels sprouts out in an even layer in a roasting tin then sprinkle them generously with freshly-cracked black pepper.
5. Cook for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges.
6. Remove from the oven and serve immediately.

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