Stuffed Brussels Sprouts with Creamy Peanut Miso Dip
Stuffed Brussels Sprouts with Creamy Peanut Miso Dip: The best you can do with Brussels sprouts. Fantastic finger food recipe for any occasion.
Servings 8 servings
Calories 232kcal
Ingredients
For the stuffed Brussels sprouts:
- 500 grams or 18 oz Brussels sprouts
- salt
- 1 tablespoon olive oil
- 1 clove garlic
- 80 grams or 3 oz cream cheese
- 2 tablespoons light miso paste
- 2 teaspoons lime juice
- 1 tablespoon dried chives or 3 tablespoons freshly chopped chives
- 1 teaspoon soy sauce
- black pepper
- 50 grams or 2 oz grated parmesan or any other hard cheese for vegetarians
For the creamy peanut miso dip:
- 150 grams or 5 oz roasted peanuts or peanut butter
- 2 tablespoons light miso paste
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 teaspoon chili oil or a pinch of chili flakes and 1olive oil
- 1 clove garlic
- 1 cm or 1/2 inch peace of ginger root about 2 teaspoons
- black pepper
- 60 ml or 1/4 cup water
- leaves cilantro to garnish optional
Instructions
- Blanch Brussels sprouts in a pot with boiling salted water for 3 minutes. Drain and let cool.
- Cut the Brussels sprouts in halves. Using a fruit baller or a teaspoon scoop out the inside of each half. Put the empty shells on a baking tray. Chop the inside of Brussels sprouts and garlic with a knife or use a chopper like the one I use from Tupperware.
- Heat a tablespoon of olive oil over medium-high heat. Add garlic and chopped Brussels sprouts. Cook for about 5 minutes or until golden, stirring occasionally.
- Preheat the oven to 180 ºC or 360 ºF. In a bowl, combine cream cheese, light miso paste, lime juice, chives, soy sauce and a bit of black pepper. Add garlic with Brussels sprouts once they are ready.
- Fill every half with a stuffing using a teaspoon. Sprinkle with grated parmesan and bake for 20 minutes or until golden.
- Make a peanut miso dip: combine light miso paste, lime juice, soy sauce, chili oil, garlic, ginger and a bit of black pepper. Blend with an immersion or standing blender. Gradually add water until you like the consistency.
- Garnish with cilantro leaves (optional) and serve stuffed Brussels sprouts with peanut miso dip. Enjoy!
Notes
Store leftovers in the fridge for up to 3 days. Enjoy warm or cold.
Nutrition
Calories: 232kcal | Carbohydrates: 12g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 552mg | Potassium: 420mg | Fiber: 4g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 54.5mg | Calcium: 135mg | Iron: 1.9mg