A delicious roasted vegetable recipe for brussels sprouts glazed in maple syrup and miso. This sweet and svory dish is perfect for a holiday table, but easy enough for a weeknight dinner.
1 ½ pounds brussels sprouts, trimmed and sliced in half lengthwise
6 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons Sweet Miso
2 tablespoons maple syrup
4 teaspoons balsamic vinegar
Kosher salt and pepper to taste
Preheat the oven to 400 degrees.
In a small bowl, whisk together the olive oil, mustard, miso, maple syrup, and the balsamic vinegar.
On a large, rimmed baking sheet, toss the brussels sprouts with the dressing. Toss until well coated. Arrange the brussels sprouts in a single layer, with the cut side down.
Roast in the preheated oven for 15 minutes.
Remove the pan from the oven. Sprinkle lightly with salt and pepper. Toss using a spatula and return the baking sheet to the oven. Continue to roast for another 5 to 10 minutes until the sprouts are tender and beginning to caramelize on the edges.