Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved (about 4 cups)
- 1 tablespoon avocado oil
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes optional
- 2 tablespoons white miso paste
- 1 tablespoon coconut aminos or low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup
- 3 cloves garlic minced
- Sesame seeds optional, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Trim, halve, and place the Brussels sprouts in a bowl. Toss with avocado oil, salt, black pepper, and red chili flakes, if using.
- Spread the sprouts in a single layer on the baking sheet and roast for about 15 to 20 minutes until they are tender and lightly browned.
- Whisk together white miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic in a small bowl until the mixture is smooth.
- Remove the roasted sprouts from the oven, drizzle the miso glaze over them, and toss gently to coat evenly.
- Return the glazed sprouts to the oven for an additional 5 minutes to allow the glaze to caramelize.
- Take out the sprouts, sprinkle sesame seeds over top, and serve warm. Enjoy!