I like to combine colorful, nutrient dense foods in simple dishes, and todays breakfast was no exception. I know , I'm weird, who eats brussels sprouts for breakfast? I do. And this dish comes together in about 10 minutes, so it's great if you are in a hurry.
Red onion, caraway seed, brussels sprouts, garlic, orange and miso combine here to make a nutrient dense and tasty dish. In order to preserve the health benefits of miso it should not be boiled or microwaved. To avoid reheating, I made enough for only one serving so I wouldn't have leftovers. You can easily increase the recipe to serve more people. Here's my recipe.
Brussels Sprouts with Orange Miso Sauce
a dozen brussels sprouts, washed and cut in half
1/4 of a small red onion, diced
1 tsp. olive oil
1 clove garlic, minced
1/4 tsp. caraway seed
juice and zest of 1 organic orange
1 tsp. light miso
pinch sea salt and black pepper
1 tsp. agave
In cast iron skillet, saute brussels sprouts and red onion over med-high heat till lightly browned, about 4-5 min. Reduce heat, add garlic and a little water, cover and sweat for about 4-5 min. , till water has evaporated and sprouts are tender. Meanwhile, combine juice and zest of orange, miso, salt and pepper, and agave .
Add caraway seed and orange sauce to sprouts, remove from heat and enjoy.
