Crispy Brussels Sprouts

🥘 Ingredients

• Brussels sprouts 12 oz
• carrots 2
• olive oil 1 tbsp
• salt
• pepper
• vegan butter 3 tbsp
• hazelnuts ¼ cup
• garlic 1 clove
• shallot 1
• Aleppo pepper flakes 1 tsp
• agave 1 tbsp
• salt
• water 2 cups
• white miso paste 2 tbsp
• salt
• pepper
• polenta ½ cup
• fresh basil ¼ oz

Roast the Brussels sprouts

1. 1

   Preheat the oven to 425°F and position rack at top of oven. Add Brussels sprouts , carrots , olive oil , and - salt and - pepper to a baking sheet and toss. Roast until vegetables are tender and browned in most places, 23 minutes .

Prepare the butter

1. 1

   Melt vegan butter in a medium skillet over medium-high heat. Add hazelnuts , garlic , shallot , and Aleppo pepper flakes and cook, swirling the pan constantly, 1 minute . Add agave and whisk to combine. Taste and season with - salt . Set Aleppo "honey" butter off heat.

Prepare the polenta

1. 1

   Heat water , white miso paste , and - salt and - pepper in a medium saucepan over medium-high heat. Whisk to dissolve the miso paste. Bring mixture to a simmer and slowly add polenta while whisking continuously until it thickens, 2 minutes . Remove from heat, add fresh basil , and whisk well. Do not start polenta until your Brussels sprouts are almost finished.

Serve

1. 1

   Divide the &miso basil polenta{} between bowls . Top with &roasted Brussels sprouts{} and &carrots{}. Smother with &Aleppo "honey" butter{}. Enjoy!