I’m a huge fan of miso paste.
The fermentation and the depth of flavor – umami – that miso develops and provides is unsurpassable. Incredible. Tremendous. Terrific!
All of those things.

Then, coupled with spicy pepper, mustard, a touch of soy sauce, and sweet, rich, molasses, you can’t go wrong for a sauce or marinade for anything and everything!

• 

• 

• 

• 

• 

Miso Mustard Soy Marinated Veggies

1 Tbs. olive oil
1 Tbs. molasses
2 tsp. stone ground mustard
1 tsp. soy sauce
1/8 tsp. ground red pepper flakes
ground pepper
1/2 lb. Brussels sprouts, trimmed
1/2 lb. fresh carrots, scrubbed and chopped

Combine the oil, molasses, mustard, soy sauce, and red pepper flakes in a medium pan over medium heat.
Warm and whisk until well combined.
Add the veggies and black pepper and turn up the heat to high.
Caramelize until the veggies are covered in sauce/marinade and then reduce heat to a simmer. Cover.
Cook 10-15 minutes until the veggies are soft, but still crispy.

YUM!