I stole this from my friend when she made it for me over Thanksgiving break. She paired it with a wonderful sesame encrusted tuna filet. I paired it with tuna from a jar. Because I'm classy like that. I also made my version vegan.
1 - 2 pounds brussels sprouts
2 tbsp olive oil
himalayan pink salt
for miso sauce:
2 tbsp Veganaise (you can also substitute avocado oil mayo)
1 tbsp apple cider vinegar
2 tsp white miso
1 tsp honey
1 1/2 tsp coconut amino acids
Preheat oven to 400* with the rack in the upper third of the oven. Line a large baking sheet with foil. Trim ends of sprouts and cut in half. Toss well with oil, salt and pepper so that leaves separate and some pieces of sprouts fall away - this will give you those crispy leaves that are so tasty. Place on baking sheet and bake until crisp and browned - about 25 minutes. You may want to check about 15 minutes in and remove the loose leaves so they don't get too crispy.
Whisk together all ingredients for sauce until smooth.
Place brussels in bowl or on platter and drizzle with miso dressing.
Yum. Yum. Yum.
(PS: For the single girl version - here, here! - you can cut the miso sauce recipe in half and use less Brussels. Or you can eat the whole thing by yourself. I don't judge and if no one's sleeping with you in your bed . . . eat as many as you want! :))