Spicy Miso & Honey Brussels Sprouts

Sometimes sides are the best part of a meal, and these Brussels sprouts are sure to steal the spotlight. The key to getting restaurant quality crispness is to cook the Brussels sprouts on the stove first to get a nice char on them before popping into the oven. Miso has an amazing umami flavor and can perfectly be described as salty, sweet, earthy, and savory. It’s made from fermented soy, so it has wonderful benefits for your gut, as well as regulates blood sugar control, & reduces inflammation.

The addition of honey helps to balance the spice of the red pepper flakes. I could honestly eat this sauce on top of everything in life, but it really is perfect for these sprouts.

Here is how you make it.

Ingredients:

• 16 oz Brussels sprouts cut in half

• 6 cloves garlic smashed

• 1/4 cup honey

• 1 tablespoon miso paste

• 1 tablespoon apple cider vinegar

• 1 tablespoon red pepper flakes

• 4 ish tablespoons avocado oil

• Salt & pepper to taste

Instructions:

• Heat your oven to 425. Toss the Brussels sprouts in 2 tablespoons of the oil, and season with salt & pepper. Heat the remaining oil in an oven safe pan (I used a cast iron skillet) on medium high, and add the sprouts cut side down. Add in the garlic cloves and cook until browned - about 5 minutes.

• Place the sprouts in the oven for 10-12 minutes (or until desired crispiness). While they are roasting mix the remaining ingredients to create your sauce. You can add a little water if it’s too thick. Once the sprouts are done, drizzle the sauce over, & enjoy!