Brussels Sprouts with Creamy Peanut Miso Dip Recipe

Name: Brussels Sprouts with Creamy Peanut Miso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces, weight Brussels Sprouts; Salt; 1 clove Garlic; 1 Tablespoon Olive Oil; 3 ounces, weight Cream Cheese; 2 Tablespoons Light Miso Paste; 2 teaspoons Lime Juice; 1 Tablespoon Dried Chives (or 3 Tablespoons Freshly Chopped Chives); 1 Tablespoon Soy Sauce; Black Pepper; 2 ounces, weight Grated Parmesan (or Any Other Hard Cheese For Vegetarians); 5 ounces, weight 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 1 Teaspoon Olive Oil); 1 clove Garlic; 1 piece (1cm Or 1/2 Inch Size) Ginger Root (about 2 Teaspoons); 1/4 cups Water; Cilantro Leaves, For Garnish (optional)

Servings: persons

18 ounces, weight Brussels Sprouts
Salt
1 clove Garlic
1 Tablespoon Olive Oil
3 ounces, weight Cream Cheese
2 Tablespoons Light Miso Paste
2 teaspoons Lime Juice
1 Tablespoon Dried Chives (or 3 Tablespoons Freshly Chopped Chives)
1 Tablespoon Soy Sauce
Black Pepper
2 ounces, weight Grated Parmesan (or Any Other Hard Cheese For Vegetarians)
5 ounces, weight 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 1 Teaspoon Olive Oil)
1 clove Garlic
1 piece (1cm Or 1/2 Inch Size) Ginger Root (about 2 Teaspoons)
1/4 cups Water
Cilantro Leaves, For Garnish (optional)

1
Blanch Brussels sprouts in a pot with boiling salted water for 3 minutes.
2
Drain and let cool.
3
Cut Brussels sprouts in half.
4
Using a fruit baller or a teaspoon, scoop out the inside of each half.
5
Put the empty shells on a baking tray.
6
Chop the scooped-out Brussels sprout flesh and garlic with a knife or use a chopper.
7
Heat olive oil over medium-high heat.
8
Add garlic and chopped Brussels sprouts.
9
Cook for about 5 minutes or until golden, stirring occasionally.
10
Preheat oven to 180 degrees C or 360 degrees F. In a bowl, combine cream cheese, light miso paste, lime juice, chives, soy sauce and a bit of black pepper.
11
Add garlic with Brussels sprouts once they are ready.
12
Fill every half with stuffing using a teaspoon.
13
Sprinkle with grated Parmesan and bake for 20 minutes or until golden.
14
For the peanut miso dip: Combine peanuts (or peanut butter), light miso paste, lime juice, soy sauce, chili oil, garlic, ginger and a bit of black pepper.
15
Blend with an immersion or standing blender.
16
Gradually add water until you like the consistency.
17
Garnish with cilantro leaves (optional) and serve stuffed Brussels sprouts with peanut miso dip.
18
Enjoy!

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 18 ounces, weight Brussels Sprouts, Salt, 1 clove Garlic, 1 Tablespoon Olive Oil, and more.

Yes, Brussels Sprouts with Creamy Peanut Miso Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brussels Sprouts with Creamy Peanut Miso Dip

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