Ingredients:
2 oranges sliced in half
4-5 gloves of garlic whole
4-8 some scallions cut in half
2 cups veggie stock
1.5 TBSP miso
1.5 TBSP soy sauce
1.5 TBSP maple syrup
Red pepper chili flakes (If desired)
1 package of brussel sprouts OR 1 head of cabbage, cut into 4 pieces OR bok choy cut in half vertically
Start with a frypan on med-high heat. Add a bit of veggie broth to the pan and put whichever veggies (we used all 3 but just choose one) you are using face down on the pan so it can sear. We want the veggies to char. Add a bit of broth if necessary. Keep this process going until the underside of the veggies are charred.
Once the veggies are charred, add in 2 cups of veggie stock, the scallions, some whole garlic cloves and squeeze in the two oranges. Put the orange husks in the pan face down. Turn heat down to low and simmer covered for 30 minutes
Once the 30 minutes is up, remove the veggies and set aside. remove the rest of the items and discard. Keep just the broth that is now infused with all the seasonings. Use a wooden spoon to scrap off the char from the bottom and mix with the broth. add the miso paste, soy sauce and maple syrup. Add chili flakes if desired. Set to medium heat and mix until well combined. You may need to use a whisk. Mix sauce until it reduces and thickens up. Should end up as a glaze.
Plate up the veggies you cooked and top with the glaze you just made. Use a spoon to drizzle the glaze onto your veggies. Top with some fresh cut chives and serve.
Link to video where we show you how to make this:
