My version of "Tin Roof Brussel Sprouts®"
This recipe was a request by my McDougall friend Cyndi. She is a lover of brussel sprouts and was very excited about those made by Tin Roof. Here is a link to the original recipe: http://sjtsrecipes.blogspot.com/2012/05/tin-roof-bistro-brussels-sprouts.html.
Now, I will be the first to tell you how much I am not a fan of brussel sprouts, so when I took this challenge on, it was with some reluctance. Little did I know that I would stumble upon a recipe that made me feel different. I LOVED THEM!!!! That is saying a lot too. I used to eat brussel sprouts all the time. So much in fact, I got sick and tired of them. So I decided to exclude them from my diet.
With this recipe, I will now add them back in, because I enjoyed them that much.
1 lb. brussel sprouts, trimmed and cut in half
4 tablespoons aqua fava (chickpea liquid from the can)
1 tsp. nutritional yeast (this with the aqua fava is your butter replacement)
2 cloves garlic, peeled and smashed, chopped fine
1 tablespoon water
1 tsp. white miso (this is the anchovy replacement)
1 tablespoon lemon juice
2 tsp. whole capers
Preheat oven to 450*. Clean all the brussel sprouts, cut in half and place them on a lined cookie sheet, face up. When the oven is heated, place in the oven for 20 minutes. Make sure to watch them, as everyone's oven is different.
While they are in the oven, place a small, nonstick pan on the stove and add the chopped garlic and the 1 tablespoon water. Saute the garlic until it just starts to brown. Add the aqua fava, nutritional yeast, miso, and lemon juice. Whisk until the miso is blended in well. Remove from heat, and add the capers. Set aside.
Remove the brussel sprouts when they are nice and brown on top. With a large spoon, place them in a large bowl. Pour the sauce over them, and mix well. Let sit for 5 minutes and serve right away.
I didn't need salt and pepper in this, but you can adjust that as needed.
Most of all, ENJOY!!