Ingredients

Method

For the miso butter:
• 1 T Woolworths miso paste
• 3 T butter, softened
For the crispy garlic:
• 1/4 cup olive oil
• 10 garlic cloves, crushed
For the Brussels sprouts:
• 700 g Brussels sprouts
• 1 T olive oil
• blanched salt, to taste

Method

Ingredients

1. To make the miso butter, whisk the miso paste and butter together until completely combined.

2. To make the crispy garlic, heat the olive oil in a pan over a medium heat, then add the garlic. Cook until crispy and caramelised.

3. Heat the olive oil for the Brussels sprouts over a medium heat, add the sprouts and fry for 5–10 minutes, or until slightly caramelised. Season with salt to taste. Top with the miso butter and crispy garlic before serving.

Chef tip: I make a roll of miso butter and freeze it. It’s the perfect way to jazz up veg. Keep the cooking water and use it to make gravy. Pesto is also a great alternative to the butter.

Find more Christmas food inspiration here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet