2tablespoonsOrganic Extra Virgin Olive Oil, melted coconut oil or ghee
2tablespoonsred miso paste*, non-gmo, organic
1tablespoonrice wine vinegar
1teaspooncoconut aminos, gluten-free low-sodium tamari or soy sauce will also work
1teaspoonmaple syrup
½teaspoonSriracha, optional
1clovegarlic, finely minced
pinchof red pepper flakes, optional
Instructions
Preheat oven to 400º F. Grease a rimmed baking sheet with about 1 teaspoon of the oil.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
Mix the remaining oil, miso paste, vinegar, coconut aminos, maple syrup and Sriracha (if using) together in a large bowl. Remove about 1-2 tablespoons of the sauce and save it to toss with the Brussels sprouts later. Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to the prepped baking sheet and spread them out in a single layer.
Bake 20-25 minutes, until caramelized and tender. Tossing once or twice while they cook. Add the minced garlic when there is abut 5 minutes of cook time remaining. Sprinkle evenly over the Brussels.
Remove from the oven and drizzle the remaining sauce over top. Toss well to combine. Sprinkle with a little red pepper flakes, for more heat, if you'd like. Serve warm.
Notes
Red miso is fermented longer than white miso so it has a much stronger flavor and a bit more salt. If you want a slightly milder, more mellow umami flavor, opt for white miso paste instead. You can also opt for 1 tablespoon of red miso instead of 2, for a less strong flavor.