Crispy Balsamic & Honey Soaked Brussels sprouts
Ingredients
Scale
2/3 cup olive oil
2 tsp garlic powder
2 TBSP white miso (red is cool, too)
3 TBSP balsamic vinegar
1.5 TBSP honey
1 tsp kosher salt
32 ounces fresh Brussels sprouts, halved or quartered if huge (give or take; I used two 16-ounce bags)
2 tsp crunchy sea salt, such as Maldon (you can just use Kosher, if you want)
Instructions
- In a blender, combine the oil, garlic powder, miso, balsamic, 1 tsp kosher salt, and honey. Blend on high until very smooth and well combined. On a sheet pan, toss the sprouts with the marinade and make sure everything is well coated. Let this sit for at least 30 minutes.
- Meanwhile, preheat your oven to 425 degrees F.
- Once the sprouts have had a chance to soak up the marinade, arrange them face down on the sheet pan and roast until deep golden brown and tender; about 12 to 15 minutes. Just keep an eye on them. Enjoy.Â
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