5 from 6 votes
Stuffed Brussels Sprouts with Creamy Peanut Miso Dip
Stuffed Brussels Sprouts with Creamy Peanut Miso Dip: The best you can do with Brussels sprouts. Fantastic finger food recipe for any occasion.
Total Time
1 hr
Servings:
8
servings
Calories:
232 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
For the stuffed Brussels sprouts:
- 500 grams Brussels sprouts 18 oz
- salt
- 1 tablespoon olive oil
- 1 clove garlic
- 80 grams cream cheese 3 oz
- 2 tablespoons miso paste light
- 2 teaspoons lime juice
- 1 tablespoon chives or 3 tablespoons freshly chopped chives, dried
- 1 teaspoon soy sauce
- black pepper
- 50 grams Parmesan Cheese or any other hard cheese for vegetarians, 2 oz, grated
For the creamy peanut miso dip:
- 150 grams peanut or peanut butter, 5 oz, roasted
- 2 tablespoons miso paste light
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 teaspoon Chili oil or a pinch of chili flakes and 1olive oil
- 1 clove garlic
- 1 cm ginger root about 2 teaspoons, 1/2 inch piece
- black pepper
- 60 ml water 1/4 cup
- leaves cilantro optional, to garnish
Instructions
- Blanch Brussels sprouts in a pot with boiling salted water for 3 minutes. Drain and let cool.
- Cut the Brussels sprouts in halves. Using a fruit baller or a teaspoon scoop out the inside of each half. Put the empty shells on a baking tray. Chop the inside of Brussels sprouts and garlic with a knife or use a chopper like the one I use from Tupperware.
- Heat a tablespoon of olive oil over medium-high heat. Add garlic and chopped Brussels sprouts. Cook for about 5 minutes or until golden, stirring occasionally.
- Preheat the oven to 180 ºC or 360 ºF. In a bowl, combine cream cheese, light miso paste, lime juice, chives, soy sauce and a bit of black pepper. Add garlic with Brussels sprouts once they are ready.
- Fill every half with a stuffing using a teaspoon. Sprinkle with grated parmesan and bake for 20 minutes or until golden.
- Make a peanut miso dip: combine light miso paste, lime juice, soy sauce, chili oil, garlic, ginger and a bit of black pepper. Blend with an immersion or standing blender. Gradually add water until you like the consistency.
- Garnish with cilantro leaves (optional) and serve stuffed Brussels sprouts with peanut miso dip. Enjoy!
Cup of Yum
Notes
- Store leftovers in the fridge for up to 3 days. Enjoy warm or cold.
Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
552mg
(23%)
Potassium
420mg
(9%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
670IU
(13%)
Vitamin C
54.5mg
(61%)
Calcium
135mg
(14%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 232
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 552mg | 23% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 54.5mg | 61% |
| Calcium | 135mg | 14% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.