A savory blend of maple syrup, white miso and grainy dijon mustard is tossed with brussels sprouts and then roasted to crispy perfection.
1TBS olive oil
2tspgrainy dijon mustard
1lbBrussels sprouts, ends removed and halved
salt to taste if needed
Preheat the oven to 400 and line a baking sheet with tin foil.
In a bowl, combine all ingredients and stir well to combine, then lay the sprouts out on the pan on an even layer, flat side down. Bake for 20-25 minutes, or until the bottoms have browned and the top layers of sprouts have started to get crispy. Season with salt if needed, although miso is salty on it's own so you probably won't need it.
Serve this as a side, tossed with pasta or on top of mashed sweet potatoes/cauliflower/potatoes/butternut squash or whatever your heart desires.
*soften the miso by warming it up in the microwave for 15 seconds with 1 tsp water.