Ingredients

The following ingredients have 4 Servings
  • 1 pound Brussels sprouts
  • 1 ½ tablespoons avocado oil or olive oil. divided use
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons white or yellow miso paste
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon low sodium soy sauce or tamari (if gluten free)
  • ½ teaspoon Sriracha or chili flakes ((optional))

Instruction

  • Preheat the oven to 425°F.
  • Cut the brown stems off the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
  • Toss the Brussels sprouts with 1/2 tablespoon oil, salt and pepper. Arrange them on a sheet pan in a single layer. Roast in the oven for 15 minutes until the sprouts are browned and tender. Remove from oven.
  • While the sprouts are roasting, make the miso glaze, mix 1 tablespoon oil, miso paste, maple syrup, vinegar, soy sauce, and Sriracha together in a large bowl. Reserve about a tablespoon of the glaze to toss with the sprouts at the end. Pour the remaining glaze onto the Brussels on the sheet pan and toss to combine well.
  • Return the Brussels sprouts to the oven and cook another 5-10 minutes until caramelized. Stir them once or twice during cooking and watch them to make sure they don't burn.
  • Remove the sheet pan from the oven and transfer the sprouts to a serving bowl. Toss with the reserved miso glaze. Serve warm.