Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Miso Mustard Brussels Sprouts

Name: Miso Mustard Brussels Sprouts
Cook time: 25 min
Yield: 4 servings
Ingredients: Brussels Sprouts; Extra-Virgin Olive Oil; Sea Salt; Black Pepper; Dijon Mustard; Mild White Miso Paste; Maple Syrup; Apple Cider Vinegar; Water

Recipe by Jaclyn Irwin

Ingredients

Time

25m

Serves

These crispy oven roasted brussels sprouts are a delicious side dish, with a tangy mustard-miso dressing. This is great for the following conditions: kosher, celiac, diabetes, anti-inflammatory, and high blood pressure.

Vegetarian

Side

Ingredients

1 lb

Brussels Sprouts

ends trimmed, halved

3 1/2 Tbsp

Extra-Virgin Olive Oil

divided

1/2 tsp

Sea Salt

1/4 tsp

Black Pepper

1 Tbsp

Dijon Mustard

1 Tbsp

Mild White Miso Paste

1 Tbsp

Maple Syrup

1 1/2 tsp

Apple Cider Vinegar

2 Tbsp

Water

Instructions

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.

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

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.

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

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.