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Preparation. Step 1. Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.

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Instructions. Preheat oven to 400° F with a rack in the center. Wash and dry the Brussels sprouts. Trim off and discard a little bit of the stem end from each sprout and slice each sprout in half lengthwise. In a small bowl, whisk together the miso paste, tamari, hot water, and maple syrup.

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Heat oven to 400°F. Prepare a large baking sheet with cooking spray; set aside. In a small bowl, whisk together olive oil, miso and vinegar until smooth. In a larger bowl, add the Brussels sprouts, along with the miso mixture. Toss until the Brussels are evenly coated.

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How to Make Miso Roasted Brussels Sprouts. Preheat oven to 425F and line a baking sheet with parchment paper. Rinse and pat brussels sprouts dry, then trim ends and cut each in half lengthwise. In a large bowl, whisk together olive oil, miso paste, wine, and sriracha. Add brussels sprouts and toss in this mixture to coat, then transfer to a.

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Meanwhile, whisk the maple syrup, miso paste, apple cider vinegar and garlic along with 2 tablespoons of water and a generous grind of black pepper until thoroughly combined. When the sprouts have finished cooking, pour the maple-miso sauce over them and toss to combine. Remove from the heat and serve immediately.

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Step 1: Prepare Miso-Sesame Glaze. Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender; blend on low speed until combined. Increase the blender speed to medium, and slowly stream in ¼ cup of oil. Set aside.

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Preheat oven to 500ºF. Trim brussel sprouts: cut off root ends and slice in half for small- to medium-sized sprouts, slice into thirds for large sprouts. In a large bowl, toss with two teaspoons oil and a sprinkling of kosher salt. Spread evenly onto a baking sheet, sprouts cut-side down. Cover with foil and roast for minutes.

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Whisk together some white miso paste, rice vinegar, maple syrup, minced garlic, olive oil, and sea salt. To Air Fry Brussels Sprouts: Oil and salt the Brussels sprouts and place them in the air fryer at 375 degrees F. Cook for 5 minutes, toss, then cook for an additional 5 minutes. Once they start to brown and crisp, add them to the miso glaze.

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Roast the Brussels sprouts: Preheat oven to 400ºF. Arrange the Brussels sprouts and shallot on a baking sheet and drizzle with the neutral oil. Season with salt and pepper and toss to coat. Arrange the sprouts so that they are cut side down. Transfer to the oven for 16-18 minutes.

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Cook for about 7 minutes, stirring halfway through, until golden brown and cooked through. To cook in the oven: preheat the oven to 425. Toss the halved Brussels sprouts with sesame oil and a bit of salt. Roast for about 20 minutes, tossing once in the middle, until they're golden brown and crispy to your liking.

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Pre-heat your oven to 200°C / 400°F. Trim and halve your Brussels sprouts. On a large sheet pan, toss the Brussels sprouts with the olive oil and season with salt and pepper. Arrange the sprouts cut side down on the tray, and place into the oven to roast for 15-20 minutes, until golden brown and crisp on the outside.

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Preheat oven to 400 degrees F (204 C). Add trimmed and halved Brussels sprouts to a large mixing bowl (reserve garlic cloves for later use) and season with oil, salt, and pepper. Toss to coat and set aside. In a separate small mixing bowl, add the miso glaze ingredients and stir / whisk to combine.

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Step 1 - Wash and remove the outer leaves from the Brussels sprouts and cut off the stems. Cut the sprouts in half. Mix them in a large bowl with olive oil, salt, and pepper. Step 2 - Arrange the sprouts on a baking sheet in a single layer. Roast them in the oven at 425°F for 15 minutes until browned and tender.

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Instructions. Preheat oven to 400°F. Peel brussels sprouts, trim stems, and cut in half lengthwise. Put sprouts in a large bowl with the chopped garlic. Combine soy sauce and miso paste in small bowl, stirring to ensure miso paste is fully dissolved. Add maple syrup, sriracha, and oil to sauce, stirring to combine.

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Prepare the Brussels Sprouts: Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Slice in half lengthwise. Season: Place the Brussels sprouts on the baking sheet (or a large mixing bowl) and drizzle with oil and season with salt, black pepper and garlic powder. Gently toss until combined.

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Cook for 4-5 minutes until tender. Drain. Meanwhile, melt the butter in a small saucepan over a medium heat. Remove from the heat and add the miso paste, mix well. In a roasting tin, toss the Brussels sprouts with the olive oil and butter miso mixture. Roast for 15-20 minutes until tender and slightly browned. Serve as a side or nibble.