https://thetvdinner.com/2013/03/02/miso-glazed-scallops-roasted-brussels-sprouts-with-apples/ Fri, 15 Jan 2016 10:47:44 +0000 hourly 1 https://wordpress.org/?v=4.4.32 https://thetvdinner.com/2013/03/02/miso-glazed-scallops-roasted-brussels-sprouts-with-apples/#comment-34 Sun, 03 Mar 2013 04:10:04 +0000 http://thetvdinner.com/?p=1132#comment-34 I buy it — it’s usually in the asian aisle of the market, near soy sauce — looks like this: http://bit.ly/YhXFPy

]]> https://thetvdinner.com/2013/03/02/miso-glazed-scallops-roasted-brussels-sprouts-with-apples/#comment-33 Sun, 03 Mar 2013 01:04:13 +0000 http://thetvdinner.com/?p=1132#comment-33 Where do you get mirin? Do you make it or buy it?

]]> https://thetvdinner.com/2013/03/02/miso-glazed-scallops-roasted-brussels-sprouts-with-apples/#comment-32 Sat, 02 Mar 2013 20:55:23 +0000 http://thetvdinner.com/?p=1132#comment-32 wow, that sounds delish Shelley — I’m definitely going to try this garlic/walnut oil trick in an old peanut butter jar. thank you!

]]> https://thetvdinner.com/2013/03/02/miso-glazed-scallops-roasted-brussels-sprouts-with-apples/#comment-31 Sat, 02 Mar 2013 20:53:16 +0000 http://thetvdinner.com/?p=1132#comment-31 Brussel sprouts: cut ends off and slice in half. Shake brussel sprouts in plastic bag with walnut or olive oil and lemon juice (Just enough to coat the vegetable). Spread in a single layer on a cookie sheet. Season with sea salt. I like a lot of sea salt. You can add a little pepper also, but I usually don’t. Roast at 400 or 425 degrees for about 30 minutes.
(I crush garlic and let it flavor the walnut oil or olive oil, while it’s in my kitchen cabinet, until i need it. I combine the oil with the garlic in old peanut butter jars.)

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