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Clean recipe · cooking.nytimes.com

Roasted Brussels Sprouts With Honey and Miso

Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
45 min
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Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 2 tablespoons honey
  3. 1 tablespoon red miso paste
  4. 1 teaspoon kosher salt
  5. 1 pound brussels sprouts, trimmed and halved lengthwise
  6. 1 lime, halved
  7. ¼ cup chopped roasted almonds

Instructions

  1. Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
  2. Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.