Serves:
12 Serving
Cooking Time:
30 Minutes
Ingredients
- 5 cups brussel sprouts, trimmed and cut in half
- 2 tbsp olive oil
- Sea Salt and Pepper to taste
- 2 tbsp rice vinegar
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- ½ tsp sriracha chile sauce (optional)
- 1 clove garlic, minced
- 2 teaspoons toasted sesame seeds, for garnish (optional)
- ½ cup pomegranate seeds
- Green onion, sliced thin for garnish
Instructions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper, set aside.
- Spread Brussels sprouts on the baking sheet in a single layer cut side down. Drizzle with olive oil and sprinkle over some salt and pepper.
- Roast, for 10-15 minutes, removing from the oven every 5 minutes to toss and check the sprouts. You want them crispy and deep golden brown but not burnt.
- While they’re cooking, in a small bowl whisk together the rice vinegar, miso paste, maple syrup, sriracha sauce, garlic and salt.
- Once the Brussel sprouts are done, remove from the oven and immediately add HALF the miso glaze . Toss to coat.
- Return to the oven for 2-3 minutes, to heat the sauce but don’t let it burn.
- Transfer to a bowl, drizzle with remaining sauce, pomegranate seeds, sesame seeds and green onion.
