Mill City Farmer's Market Roasted Brussels Sprouts and Parsnips with a Maple-Soy Glaze

pexels-damir-mijailovic-5612352.jpg

This recipe comes from local cookbook author Beth Dooley from her recent segment on WCCO/CBS Minnesota, promoting the Farmers Markets of MPLS winter markets. Find local cookbooks, recipes and sign up for Beth’s newsletter at: bethdooleyskitchen.com

Find and buy all the best, freshest ingredients at the Mill City Farmer’s Market:

10am to 12pm, mask required

  • December 12

  • January 9

  • February 13

  • March 13 & 27

  • April 10 & 24

INGREDIENTS

  • 2 pounds Brussels sprouts, ends trimmed, halved

  • 6 Tablespoons vegetable oil, divided

  • Pinch coarse salt

  • Several grinds black pepper

  • 2 Tablespoons mild or sweet miso

  • 1 Tablespoon maple syrup

  • 3 Tablespoons cider vinegar

IINSTRUCTIONS

Preheat the oven to 400 degrees F. In a large bowl, toss the Brussels sprouts with 3 tablespoons of oil and sprinkle with a pinch of coarse salt and a few grinds of pepper. Arrange cut side down on a baking sheet spreading them out so they don’t touch. Roast the Brussels sprouts until tender and browned all over, about 15 to 20 minutes.

In a small bowl, whisk together the miso, syrup, and vinegar and then whisk in the remaining oil.
Toss the Brussels sprouts with just enough of the maple-soy mixture to lightly coat. Serve warm or at room temperature.

 
Team PicksCFG MarketingMill City Farmer's Market, Recipes