Honey Miso Brussels Sprouts

Posted on October 26, 2023October 24, 2023 by Amanda Leave a comment

Fall is here and that means it’s brussels sprout season! I love these miniature cabbages roasted. They get so tender and their little leaves crisp up in the oven, so they’re full of textures. They’re a perfect side dish for the upcoming holidays. Honey gives the bitter vegetable a little bit of sweetness and the miso adds some savory, umami flavor. Pre-baking the brussels sprouts plain lets them crisp up before they’re tossed in the honey miso glazed and finished up in the oven. This sauce combination would also be delicious on top of salmon, chicken, or other vegetables.

Ingredients

Honey – adds a little sweetness! It could probably be substituted with agave, but the flavor is definitely different.

Miso – I used white miso. There really isn’t any substitute for miso.

Brussels sprouts – Full of fiber, vitamin K and vitamin C. Eat them!

Honey Miso Brussels Sprouts

Print Recipe

Sweet & savory roasted brussels sprouts that are tender and crispy.

Course Side Dish

Keyword brussels sprouts, honey, miso

Cook Time 40

Ingredients

1 tbsp honey
1 tbsp white miso
1 tbsp olive oil + extra
2 pounds brussels sprouts

Instructions

Trim and chop brussels sprouts into halves.
Toss with olive oil and lay flat on a baking sheet. Bake at 400F for 35 minutes, stirring on the baking sheet throughout the cook time.
While baking, mix the sauce together. Add miso, honey, and oil, stirring until combined. If the sauce is difficult coming together, add a little bit of hot water to help dissolve the miso and honey.
After 35 minutes, pour sauce over brussels sprouts, stir, and bake for an additional 5 minutes at 400F.
Serve and enjoy!

Try another variation! Honey Balsamic Roasted Brussels Sprouts

Honey Milk Bread

Posted on October 19, 2023October 19, 2023 by Amanda Leave a comment

We’re deep into fall, so that means time for more baking. A hot oven to help warm the house and some fresh bread to snack on. This honey milk bread is a little denser than your traditional Japanese milk bread. Milk bread comes together quickly with simple ingredients. If you don’t have a stand mixer, you’ll work up a sweat kneading this dough, but it’s definitely worth it. Milk bread is so soft and fluffy, so easy to eat. Extracts and fillings could easily be added to change the taste, so customize as you wish!

Ingredients:

Heavy cream – this is where the fat comes from that makes the bread so yummy

Honey – this can be substituted with plain sugar and then other flavorings/extracts can be used to change up your type of milk bread

All-purpose flour – makes this recipe extra easy that you don’t need any other special types of flour

Honey Milk Bread

Print Recipe

Soft & fluffy bread perfect for snacking, sandwiches, or a side.

Course Side Dish, Snack

Keyword bread, honey, milk bread, vegetarian

Cook Time 20

Equipment

1 Stand mixer highly recommended

Ingredients

2/3 cup heavy cream
1 cup milk
1/3 cup honey + extra for brushing
1 tbsp dry active yeast
1 tsp salt
4 cups all-purpose flour

Instructions

In the bowl of the stand mixer, mix together heavy cream, milk, honey and yeast to ensure all of the yeast is moistened.
Add salt and flour and mix with the bread hook attachment for 10 minutes.
Cover the bowl with a towel, and allow to rise for about 2 hours, or until about doubled.
After, split dough into two loaf pans. If desired, you can shape the dough into smaller rolls into the loaf pan or just as an entire loaf. Don't worry about deflating the dough. If making into a loaf, I like to roll out the dough flat, and then roll into a log before placing into the loaf pan.
Cover loaf pans with towel and allow to rise another hour.
Bake at 350F for 20 minutes, until the top is browned. After removing from the oven, brush the tops with extra honey for a shiny top.
Allow to cool slightly before serving.

More bread? Try Zucchini Bread. Have leftovers? Make Bread Pudding.

Honey Soy Vegetable Stir Fry

Posted on November 17, 2022November 15, 2022 by Amanda Leave a comment

In order to prepare for all of the unhealthy eating next week, I needed to cleanse with a healthy, fibrous vegetable stir fry before it turns into exclusively protein, carbs, sugar, and wine. The greens of summer are slowly disappearing, so I’m taking advantage of the fresh vegetables before it gets too cold. The base of this recipe really is just the sauce that is used at the end to coat the vegetables and give them some extra flavor, so the vegetables can easily be swapped with your personal favorites.

Ingredients

Vegetables – I used a mix of broccoli, eggplant, and peppers. Feel free to use whatever you like! Only use broccoli if you only like broccoli, or add different vegetables like celery, onions, bokchoy, or cabbage.

Sauce – Half, double, or triple the sauce quantity if you’re extra saucy or if you’re just making a smaller quantity of vegetables.

Honey Soy Vegetable Stir Fry

Print Recipe

A quick stir-fry to throw on a bed of rice.

Course Side Dish

Keyword honey, soy sauce, stir fry, vegetable

Equipment

1 large pan

Ingredients

1 clove garlic sliced
3 pounds assorted vegetables cut in approximately the same size
1/2 cup soy sauce
2 tbsp honey
1 tsp corn starch
1 tsp sesame oil

Instructions

Wash and clean your vegetables, ensuring they are cut all to about the same size.
Heat up a large pan with a splash of oil on high.
When oil is shimmering, add vegetables to the pan. Do not move for 1 minute to sear.
After 1 minute, add sliced garlic and stir. Turn stove down to medium.
Allow vegetables to continue cooking for 5 more minutes. While cooking, mix together soy sauce, honey, and cornstarch.
Add the sauce and stir. Allow to keep cooking until sauce has just simmered and thickened.
Remove from heat and enjoy!

Try another Shrimp & Snap Pea Stir Fry!

Balance the healthy vegetables with a healthy vegetable dessert like Zucchini Bread.