Miso Maple Brussels Sprouts
I love Brussels sprouts but especially when they’re roasted with crispy leaves and a yummy sauce. :)
The biggest time commitment with this recipe is trimming the Brussels sprouts so they’re ready to roast, the rest comes together in minutes. I like to quarter the sprouts so they roast faster and have more surface area to crisp up. They are also better in bite size pieces.
What you need:
About 3lbs Brussels sprouts, trimmed and quartered
1 pint of cherry tomatoes (optional)
1/4 Cup extra virgin olive oil
1/4 Cup real maple syrup
1/4 Cup white (shiro) miso paste (you can find this at most grocery stores- white miso works best for this recipe)
Preheat the oven to 400. Place the tomatoes off to the side for now. Transfer the trimmed Brussel sprouts to a mixing bowl. In a separate bowl, mix together the olive oil, maple syrup and miso and power over the Brussels spouts, mixing together to make sure they are coated. Spread them out on a baking sheet lined with parchment paper or a silpat. Make sure they make a single layer and aren’t stacked to maximize crispiness. You may need to use two baking sheets. Roast them for about 30 minutes or until crispy on the outside. I throw the tomatoes on the baking sheet when the Brussels sprouts are about halfway done cooking. Don’t worry about them overlapping with the Brussels sprouts, just sprinkle them on.