I normally have oven roasted brussels sprouts with fried bacon at Christmas. However this year since I am avoiding red meats, I decided to try a veg alternative with a miso glaze and a panko crunch. It turned out to be a really great option!

500 gm brussels sprouts, washed, trimmed & halved

For the glaze

2 tbsp miso paste

2 tbsp Dijon mustard

2 tbsp rice vinegar

1 tbsp soya sauce

1 tbsp sesame oil

1/2 tbsp chilli flakes

1 dl rapeseed oil or neutral cooking oil

For the topping

1 dl panko

2 tbsp sesame seeds

1/2 tsp salt

Putting it together

Wash, trim & cut the brussel sprouts in halves or quarters, depending on the size. This can be done the day before to save time.

Mix together the panko and sesame seeds in another bowl and keep aside.

Whisk the miso paste, mustard, rice vinegar, sesame oil, soya sauce and chilli flakes together in a small bowl. Whisk in the rapeseed oil, adding a little at a time, to ensure a smooth glaze.

Heat 1-2 tbsp cooking oil in a large frying pan and stir fry the brussels sprouts until lightly charred. Do this in small batches to ensure the sprouts fry well.

Move the brussels sprouts to an oven tray and season with salt. Pour over the glaze. Toss to coat evenly.

Before serving, sprinkle over the panko mixture and grill in the oven for 2-3 minutes for a golden crunchy topping.