Miso-Date Ghee Brussels Sprouts
Serves: 4 as a side
  • 3-4 cups brussels sprouts - outer damaged leaves removed, halved
  • sea salt
  • freshly ground black pepper
  • 1 teaspoon plain ghee or neutral coconut oil - soft
  • 3-4 teaspoons miso-date ghee at room temperature (from above), plus more for serving
  • ¼ cup pecans - toasted and crushed
  1. Preheat oven to 400° F (200° C).
  2. Place brussels sprouts onto a parchment paper-lined baking sheet. Add salt, freshly ground black pepper and plain ghee/coconut oil, mix thoroughly. Place in the oven and bake for 15-20 minutes, depending on the size of your brussels sprouts, until baked throughout and charred in places. Let cool slightly.
  3. Place the still warm brussels sprouts into a bowl and add the miso-date ghee, mixing thoroughly. Taste and add more if needed. Add toasted pecans and mix. Place onto a serving plate and serve with more miso-date ghee for dipping.
Recipe by Golubka Kitchen at https://golubkakitchen.com/miso-date-ghee-brussels-sprouts-and-how-to-make-ghee-at-home/