Roasted brussels sprouts get an extra layer of sweet and savory using our koji milk
and koji aminos. A few dates and a splash of balsamic vinegar make this an extra
sweet side dish.
1lb of Brussels sprouts
3 tablespoons olive oil
½ cup of koji milk
¼ cup of koji aminos
¼ cup water
2 tablespoons of balsamic vinegar
Follow These Steps!
Preheat oven to 400 degrees F.
Trim any yellow outer leaves and mix Brussels sprouts in a bowl with 3 tablespoons of olive oil.
Pour Brussels sprouts onto a sheet pan and roast for 30-40 minutes, until crisp on the outside.
While Brussels sprouts are roasting, prepare your koji milk date syrup.
Blend koji milk, dates, balsamic vinegar, and water in a blender.
Pour mixture into a pot and bring to a boil, once at a boil reduce to a simmer and set aside.
After Brussels sprouts are ready, pull them out of the oven and toss Brussels
sprouts with koji aminos and your koji milk date syrup.