Balsamic Brussels Sprouts

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  • 3 tbsp miso
  • 4 tbsp balsamic vinegar
  • 4 tbsp olive oil or melted coconut oil
  • ½ tsp sea salt
  • 5-8 cloves garlic pressed
  • 12 oz shredded brussel sprouts
  • olive oil or avocado oil spray for greasing pan
  • Preheat oven to 420°F.
  • Grease a cookie sheet with olive oil or avocado oil (or spray - we love using our Misto for this). Set aside.
  • For the brussel sprouts, you can either chop them up into pieces with a knife or you can push them through a food processor using the cheese shredder blade.
  • In a small mixing bowl, add the first five ingredients and whisk until well mixed.
  • Combine the brussel sprouts and the balsamic garlic mixture. Rub the dressing into the brussel sprouts until they are fully and evenly coated.
  • Place wet brussel sprouts on the greased cookie tray.
  • Cook for 10 minutes or until crispy and browned but not black and burned. Note: You’ll want to check them every 3 or 4 minutes to be sure they do not burn. The smaller the brussel sprout pieces, the quicker they cook, so this cook time is just an estimate.