Although it’s still warm out where I live, I thought I start enjoying some fall flavors:) I mean how can I resist, Trader Joe’s is out with all things fall already. Right? You guys, this recipe is a must try. THE BOMB. Really really want you to try this. So healthy, so tasty, so full of umami you’ll be fighting for them like cheese popcorn on movie night! The miso glaze combines well with all of your fall favs!!! Butternut squash, pumpkin, sweet potato, fingerling potatoes and cauliflower! If you have a chance to try it let me know how it turns out in the comment section below!! Recipe (serves 2-3)1 pound Brussels sprouts2 tablespoons extra virgin olive oil for roastingsalt, pepper, garlic powder (optional) to tasteMiso Balsamic Glaze1 tablespoon miso1 teaspoon balsamic vinegar1 teaspoon maple syrup or agave 1 teaspoon dijon mustard1. Preheat oven to 400F.2. Rinse and dry Brussels sprouts. Trim ends, then cut in half. 3. Combine sprouts, evoo, salt, pepper, and garlic powder in a bowl. Toss. Arrange sprouts, cut sides down, on a lined baking sheet. 4. Roast for 10-12 minutes. 5. Make the glaze by combing all ingredients and mixing well. 6. Remove sprouts from the oven (keep the oven at 400F)and coat with miso glaze. Arrange on the baking sheet cut side up. Roast for another 13-15 minutes. 7. Make sure the miso glaze doesn’t burn. Just slightly caramelized. 8. Plate and enjoy!! Thank you for watching!
