Miso Roasted Brussels Sprouts
Miso roasted brussels sprouts are crispy, salty, sweet, and a little spicy.
Servings: 4 servings
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds brussels sprouts trimmed and halved
- Kosher salt and black pepper to taste
- 2 tablespoons white miso
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons maple syrup
- 1 teaspoon sriracha
- 2 tablespoons chopped toasted pecans
Instructions
- Preheat oven to 425° F. Place the halved brussels sprouts on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and use your hands to toss them until coated. Spread them out into a single layer and roast in the oven for 12 minutes.
- Remove the brussels sprouts from the oven and give them a toss. Roast another 10-15 minutes or until the outsides are brown and crispy and they're tender.
- While the brussels sprouts roast, combine the miso, apple cider vinegar, maple syrup, and sriracha in a small bowl. Whisk together until the miso is dissolved and the dressing is smooth.
- Once the brussels sprouts have finished roasting, put them into a serving bowl and drizzle some or all of the dressing over the top. Sprinkle with the toasted pecans and toss everything together. Serve immediately.
Nutrition
Calories: 193kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 387mg | Potassium: 724mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1294IU | Vitamin C: 145mg | Calcium: 89mg | Iron: 3mg