Miso Mustard Brussels Sprouts

1

Preheat oven to 425ºF and line a baking sheet with parchment paper. Add the brussels sprouts to the baking sheet and toss with 1 ½ tbsp olive oil and season with salt and pepper.

2

Place in the oven to bake for 18 to 22 minutes, until cooked through, and browned, flipping halfway through.

3

Meanwhile, in a small bowl, add the dijon, miso, maple syrup and apple cider vinegar and whisk to combine. Then add the remaining olive oil and water and whisk until smooth and thinned out.

4

Remove the brussels sprouts and add to a bowl or platter. Drizzle the miso mixture over top. Top with sesame seeds. Serve and enjoy!

5

Substitutions: No dijon mustard: use honey mustard and reduce the amount of maple syrup. No maple syrup: use another sweetener such as honey. No apple cider vinegar: use lemon juice instead.