Love Is Served: A Recipe from Cafe Gratitude

Tagged in: Recipes
Love Is Served: A Recipe from Cafe Gratitude

At Tuesday Foods, fall always feels like the perfect time to cozy up with a great cookbook and try something new in the kitchen. One of our favorites is Love Is Served - A beautiful book filled with recipes from the beloved and iconic Cafe Gratitude. It’s packed with vibrant, plant-based recipes that are as comforting as they are inspiring—kind of like a warm hug in cookbook form.

One recipe we couldn’t wait to share with you is I Am Ecstatic: Roasted Maple Miso Brussels Sprouts. It’s everything we love about fall on a plate—sweet, savory, and full of those rich, caramelized flavors that make Brussels sprouts shine. Whether you’re making it for a festive gathering or just a quiet weeknight dinner, this dish is sure to become a seasonal favorite.

We’re excited to bring this recipe to your table and hope it inspires you to embrace the flavors of fall with gratitude and joy!

I Am Ecstatic: Roasted Maple Miso Brussels Sprouts

FOR THE MAPLE GLAZE:

  • 1 cups extra virgin olive oil
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1/4 cup white miso paste
  • 1 tablespoon tamari
  • 3 tablespoons apple cider vinegar

FOR THE BRUSSELS SPROUTS:

  • 4 pounds fresh Brussels sprouts
  • 1 1/2 cups Maple Miso Glaze

TO MAKE THE MISO GLAZE:

In a high-speed blender, combine the maple syrup, white miso paste, tamari and apple cider and blend until smooth. Adjust your blender speed to medium and add the extra virgin olive oil in a slow drizzle allowing the dressing to emulsify.  Set glaze aside in the fridge while you prep your Brussels sprouts.

TO MAKE THE BRUSSELS SPROUTS:

Preheat your oven to 350 degrees and lightly oil a baking sheet.

Prep the Brussels sprouts by eliminating any tough outer leaves and trim any discoloration from the bottom of the stem.

Cut the Brussels sprouts in half, transfer them to a mixing bowl and toss them with the maple miso glaze until they are well coated.

Turn the Brussels sprouts onto the oiled baking sheet and bake in the pre-heated oven for 25 minutes or until they are soft when pierced with a fork and the glaze is caramelized and slightly crispy.  You will need to check them from time to time and stir them so that they cook evenly.  Makes 1 1/2 cups of Brussels sprouts.