Whole Food, Plant-Based Recipe Roasted Balsamic Miso Brussel Sprouts

Recipe courtesy of Karen Stern, PPMNY Westchester Organizer

Did you know brussel sprouts are filled with protein and fiber — one cup has 3 grams of each. Plus, they are so tasty. Fun fact: Brussel sprouts are actually named afer Brussels, the capital of Belgium, where they were a popular 16th century crop.

Ingredients

  • 1 lb. brussel sprouts with cleaned, trimmed

  • bottoms
  • 2 ½ T balsamic vinegar
  • 1 T low sodium tamari
  • 2 tsp maple syrup
  • 2 T garlic, minced
  • 2 tsp dijon mustard
  • 2 tsp white miso
  • Salt and pepper to taste (optional)

Instructions

1. Preheat the oven to 400°F. Place parchment paper inside of a 9"x13" glass casserole dish.
2. Wash and drain brussel sprouts, trim the hard bottoms off, and slice them in half.
Pat them dry and set aside in a large mixing bowl.
3. In a small/medium mixing bowl, put in all other ingredients. Whisk well and pour
mixture into the bowl of brussel sprouts.
4. Stir well so all sprouts are evenly coated with the sauce.
5. Evenly spread the coated brussel sprouts into the casserole dish, making sure they aren’t piled on top of one another.
6. Bake uncovered for 20 minutes. Cover with foil and then bake for another 20 minutes.
7. Serve and enjoy.