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Roasted Maple-Miso Brussels Sprouts

brussels sprouts roasted in maple syrup and white miso paste




Courtesy of Cafe Gratitude

 3 tbsp maple syrup
 2 tbsp white miso paste
 1 ½ tbsp apple cider vinegar
 2 tsp tamari
 ½ cup extra-virgin olive oil
 2 lbs fresh Brussels sprouts
1

In a blender, combine the maple syrup, miso paste, apple cider vinegar, and tamari. Blend until smooth. Reduce speed to medium and slowly add in olive oil, allowing the dressing to emulsify.

2

Preheat oven to 375ºF. Lightly oil a baking sheet and set aside.

3

Remove tough outer leaves from the Brussels sprouts, trim any discoloration from the bottom of the stem and cut the sprouts in half.

4

In a large mixing bowl, toss the Brussels sprouts with the maple-miso glaze until they are well coated. Scatter the sprouts over the oiled baking sheet in a single layer and roast for 25 minutes, checking and turning the sprouts sporadically. They should be soft when pierced with a fork and the glaze will be caramelized and slightly crispy. Serve warm.