We made Roasted Brussels Sprouts with Honey and Miso for our Friendsgiving dinner. It was a big hit and I’d definitely recommend it to anyone like me who loves Brussels Sprouts.
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon red miso paste
1 teaspoon kosher salt
1 pound brussels sprouts, trimmed and halved lengthwise
1 lime, halved
¼ cup chopped roasted almonds
Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.
Yield: 4 servings