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INGREDIENTS

2 Tbsp. miso paste
2 Tbsp. olive oil
2 Tbsp. rice wine vinegar
½ tsp. freshly ground black pepper
1?4 tsp. kosher salt
1 lb. Brussels sprouts, halved

PREPARATION

• Preheat oven to 425 degrees.

• In a large bowl, whisk together the miso paste, olive oil, rice wine vinegar, pepper and salt. Add the Brussels sprouts and toss until evenly coated. 

• Roast until browned, about 20 minutes.

This article appears in May 2017.

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