This is a yummy alternative preparation for Brussels sprouts.
This recipe is for two servings, but it is easy to multiply if you need more.
Roasted Maple-Miso Brussels Sprouts Recipe
1 1/2 Tablespoons maple syrup
1 Tablespoon miso paste (white or yellow)
2 teaspoons apple cider vinegar
1/4 cup avocado oil
1 pound Brussels Sprouts
Preheat the oven to 375ºF.
In a blender or small food processor combine the maple syrup, miso paste, apple cider vinegar, and tamari. Blend until smooth. While still whirling, drizzle in the avocado oil, allowing the mixture to emulsify.
Lightly oil a baking sheet or pyrex baking pan (or use parchment paper) and set aside.
Trim ends off of the Brussels sprouts; cut the big ones in quarters and the small ones in half. Put the Brussels sprouts in a bowl, and stir in the maple-miso glaze, coating evenly.
Scatter the coated Brussels sprouts, cut side down, on the prepared baking sheet in a single layer.
Roast for 30 minutes, stirring half way through.
They should be soft and caramelized, and a bit crispy.