Roasted Brussels with Maple Miso Mustard
This recipe will soon become the only way you'll ever want to eat brussels sprouts.
Ingredients
- 1½ pounds Brussels sprouts ends trimmed, halved
- ½ cup pecans coarsely chopped
- 6 tablespoons extra-virgin olive oil divided, divided
- 4 teaspoons apple cider vinegar
- 2 tablespoons Grey Poupon Classic Dijon mustard
- 2 tablespoons mild or sweet miso
- 1 tablespoon pure maple syrup
- Freshly ground black pepper
- Kosher salt
Instructions
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Preheat oven to 425 degrees. Place pecans on a baking sheet and roast for 8 minutes, or until fragrant. Set aside to cool.
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Toss brussels sprouts with oil, salt, and pepper. Place on a baking sheet, cut side down. Roast for 15 to 20 minutes or until golden brown and crispy.
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In this time, make the dressing. Whish maple syrup, miso paste, vinegar, and mustard together until smooth. Slowly drizzle oil in, making sure its thick and emulsified. Season with salt and pepper.
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Transfer brussels to a plate and drizzle the dressing over. Sprinkle on your toasted pecans.
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Serve and enjoy! 😀
