Name: Miso Glazed Roasted Brussels Sprouts
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 5 servings
Ingredients: 5 cups brussels sprouts (browned outer leaves removed, large stalks trimmed off, halved (quartered if very large in size // 1 lb yields ~5 cups)); 2 tsp avocado oil ((or other neutral-flavored cooking fat that can withstand high heat)); 0.75 tsp sea salt (plus more to taste); 0.25 tsp fresh black pepper; 5 whole cloves garlic (skin removed and smashed or halved); 1 tbsp miso paste ((we prefer chickpea miso for a soy-free option — Miso Master is a great brand // always ensure gluten-free friendly as needed)); 2 tbsp rice vinegar ((or sub apple cider or white wine vinegar)); 1 tbsp maple syrup; 1 pinch sea salt; 2 tbsp avocado oil ((or other neutral-flavored cooking fat that can withstand high heat))

Instructions

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1

Preheat oven to 400 degrees F (204 C).
2

Add brussels sprouts (5 cups) to a large mixing bowl. Season with avocado oil (2 tsp), sea salt (0.75 tsp), and fresh black pepper (0.25 tsp). Toss to coat and set aside. Reserve cloves garlic (5 whole) for later.
3

In a separate small mixing bowl, combine miso paste (1 tbsp), rice vinegar (2 tbsp), maple syrup (1 tbsp), and sea salt (1 pinch). Stir or whisk to combine. Taste and adjust seasoning as needed. Set aside.
4

Heat a large (at least 12-inch) oven-safe skillet (cast iron preferred) over medium-high heat. Once hot, add avocado oil (2 tbsp).
5

Wait minute (1) for the oil to heat, then add the seasoned brussels sprouts. Ensure the pan is not crowded; sprouts should lie face down. Cook for [2-3 minutes] cut side down to sear.
6

Once golden brown, add the reserved cloves garlic (5 whole), toss, and transfer the skillet to the preheated oven.
7

Bake for [10-15 minutes], tossing and inspecting every minutes (5) until crispy and deep golden brown, but not burnt.
8

Remove from oven and immediately add HALF the prepared miso glaze (or reserve all for dipping). Toss to coat and serve hot with any remaining glaze on the side.
9

Best when fresh. Store cooled leftovers covered in the refrigerator for up to [2-3 days]. Not freezer friendly. Reheat in the microwave or on the stovetop over medium heat until hot.