Ready For Thanksgiving? Try Miso Brussels Sprouts With Dried Cherries & Pine Nuts

It's two weeks and a day before Thanksgiving!!! Are you in a panic mode? Are you excited? Could you care less?

This year I'm flying to Utah to spend Thanksgiving with Rachael, aka La Fuji Mama, and her family. I'm PSYCHED!! It's been five years since the one and only time I met and hung out with Rachael, but we've stayed in touch, and I cannot wait for the #fujimangoreunion. Yes, we have a hashtag for our get together.

Why am I telling you this? Well, because I like to share ;) And also because this Miso Brussels Sprouts With Dried Cherries & Pine Nuts recipe is perfect for Thanksgiving, and the use of miso reminds me of Rachael who has spent some time in Japan and has promised to make me a few Japanese dishes when I come to visit!

Miso Brussels Sprouts With Dried Cherries & Pine Nuts
Serves 2-3

olive oil to coat the skillet
2.5 cups trimmed and quartered Brussels sprouts {make sure to wash them really well}
1 tablespoon yellow miso paste
1/4 cup dried cherries, chopped
a few pinches red pepper flakes
1-2 tablespoons toasted pine nuts
1 tablespoon chopped cilantro

1. Heat a large skillet. Add oil and allow to heat. Add Brussels sprouts and miso paste and mix to combine. Sauté the sprouts covered for 10 minutes.
2. Remove the lid and continue sautéing the sprouts uncovered for 5-7 more minutes, mixing occasionally, until they have turned a lovely bronze color: do not burn.
3. Add dried cherries and red pepper flakes and heat through.
4. Serve topped with pine nuts and chopped cilantro.

You can serve this as a side dish or make a full meal by serving it over rice. I loved the saltiness from the miso paste and the sweetness from the dried cherries. Despite my mediocre photos, the recipe turned out really pretty!

What are you making for Thanksgiving? Who are you visiting? Who's coming over?