Crispy Roasted Brussels Sprouts with Miso Honey Glaze
Brussels Sprouts are best eaten crispy, salty and warm. Enjoy!
Ingredients
Brussels Sprouts
- 1 lb Brussels sprouts
- 2 tbsp Olive oil
- 1 tsp Sea salt
- Black pepper, to taste (Optional)
Miso Honey Glaze
- 2 Tsp Sesame oil
- 2 Tsp Miso (I use red, but white is good, too!)
- 2 Tsp Honey
- 1 Tsp Rice vinegar
Instructions
Prepare the Glaze
- I like to make the glaze before doing anything else, so that it warms up to room temperature. Simply combine all the ingredients in a bowl and whisk together until fully combined. Set aside for later.
Roast the Brussels sprouts
- Preheat your oven to 425˚.
- Cut the ends off of the Brussels sprouts and peel away any outside leaves that look a bit distressed. Cut each Brussel sprout in half. If some of the Brussels sprouts are on the smaller side you can leave them whole instead of cutting them.
- Place all of your freshly cut Brussels sprouts into a large bowl. Add the olive oil and salt, and mix until all of the Brussels sprouts are evenly coated.
- Spread the Brussels sprouts evenly on a baking sheet covered with parchment paper. Try to make sure the Brussels sprouts aren't touching each other, or piled on top of one another, otherwise they will steam and be soft, instead of crispy. Use two pans or cook in two batches if you need to.
- Roast the Brussels sprouts in the oven at 425˚ for approximately 20 minutes, rotating the pan after ten minutes.
- Once you've taken them out of the oven, quickly pour them into a bowl large enough for mixing them around. Drizzle the glaze all over the Brussels sprouts and mix well to coat them completely. They should be nicely covered, but not sitting in a puddle of glaze. If you need to heat them back up after tossing in the glaze, then just toss them back in the oven at 425˚ for 3-4 minutes. Top with an extra sprinkle of sea salt.