Orange-Miso Glazed Brussels Sprouts over Parsnip Cream with Crispy Quinoa and Hazelnuts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line one large baking sheet and one small baking sheet or ovenproof dish with parchment paper.

2. 2

   Place the Brussels sprouts on the large baking sheet with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and the black pepper. Toss well and roast for 20 minutes at 220°C / 425°F.

3. 3

   Meanwhile, make the cream. Add the parsnips to a saucepan with the water, 2 garlic cloves, and 1/2 teaspoon salt, then bring to a boil. Cook over medium heat for 15 to 18 minutes, until very tender.

4. 4

   Transfer the cooked parsnips and garlic to a blender with the oat milk and 1 tablespoon olive oil. Blend until smooth and silky. Adjust salt if needed and keep warm.

5. 5

   In a bowl, whisk together the white miso, orange juice, orange zest, maple syrup, and apple cider vinegar until smooth.

6. 6

   Toss the cooked quinoa with 1 tablespoon olive oil, ground cumin, smoked paprika, and 1/4 teaspoon salt. Spread it on the small baking sheet in as even a layer as possible.

7. 7

   Once the Brussels sprouts have roasted for 20 minutes, remove them from the oven, add the orange-miso glaze, and toss to coat well. Return the tray to the oven together with the quinoa.

8. 8

   Bake the glazed Brussels sprouts and quinoa for 12 to 15 minutes more at 220°C / 425°F, stirring the quinoa halfway through, until the sprouts are caramelized and the quinoa is golden and crisp around the edges.

9. 9

   Toast the hazelnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

10. 10

    To serve, spread the parsnip cream onto plates, top with the glazed Brussels sprouts, add the crispy quinoa, and finish with the toasted hazelnuts and chopped fresh chives.