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

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