Brussels Sprouts with Creamy Peanut Miso Dip

Blanch Brussels sprouts in a pot with boiling salted water for 3 minutes. Drain and let cool.

Cut Brussels sprouts in half. Using a fruit baller or a teaspoon, scoop out the inside of each half. Put the empty shells on a baking tray. Chop the scooped-out Brussels sprout flesh and garlic with a knife or use a chopper.

Heat olive oil over medium-high heat. Add garlic and chopped Brussels sprouts. Cook for about 5 minutes or until golden, stirring occasionally.

Preheat oven to 180ºC or 360ºF. In a bowl, combine cream cheese, light miso paste, lime juice, chives, soy sauce and a bit of black pepper. Add garlic with Brussels sprouts once they are ready.

Fill every half with stuffing using a teaspoon. Sprinkle with grated Parmesan and bake for 20 minutes or until golden.

For the peanut miso dip:
Combine peanuts (or peanut butter), light miso paste, lime juice, soy sauce, chili oil, garlic, ginger and a bit of black pepper. Blend with an immersion or standing blender. Gradually add water until you like the consistency.

Garnish with cilantro leaves (optional) and serve stuffed Brussels sprouts with peanut miso dip. Enjoy!