Autumn, Winter, Light Meals, Salads, Sides, Snacks

Charred Miso Sprouts

This is a paid partnership with Opies Foods.

Although much maligned by those who don't appreciate their bitter, earthy flavour, I love sprouts, and could eat them all year long – especially in salads or stir fries.

This recipe is delightful, and has been elevated by the use of pickled walnuts, which add a unique sweet-and-sour flavour punch! It's delicious served as a side-dish, or with rice or noodles to make a meal.

Opies Pickled Walnuts can be found in all major supermarkets in the pickle aisle, and cost around £3 a jar.

For more exciting ways to use them, head over to @opiesfoods on Facebook or Instagram, or find their website here.

5 minutes

10 minutes



1 tbsp light oil or sesame oil

400g sprouts, halved if large

1 tbsp white miso paste

2 Opies Pickled Walnuts, roughly chopped

Small handful roasted walnuts, roughly chopped

1 tsp black sesame seeds

1 pomegranate, seeds removed

1-2 pickled walnuts, thinly sliced


  1. Heat the oil in a wok, add the sprouts, and cook on high for a minute or two, until lightly charred.
  2. Add the miso paste and pickled walnuts, stir to coat the sprouts, and cook for a further minute.
  3. Add the roasted walnuts and sesame seeds, and cook for a further minute or two. Add the pomegranate seeds, toss together, and empty into a serving bowl.
  4. Top with the sliced pickled walnuts, and serve as desired.

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