Stuffed Brussels Sprouts with Creamy Peanut Miso Dip

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

2 Cut the Brussels sprouts in halves. Using a fruit baller or a teaspoon scoop out the inside of each half. Put the empty shells on a baking tray. Chop the inside of Brussels sprouts and garlic with a knife or use a chopper like the one I use from Tupperware. 

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

4 Preheat the oven to 180 ºC or 360 ºF. 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.

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

6 Make a peanut miso dip: combine 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.

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