Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, whisk together the olive oil, miso, maple syrup, and mustard until combined.

Place all of the Brussels sprouts on the lined baking sheet and pour the miso and mustard mixture over top. Season with salt and pepper and toss the sprouts to coat evenly in the mixture.

Slide the baking sheet into the oven. Roast the Brussels sprouts for 20 minutes or until tender and deep golden brown on the edges. Keep warm.

While the Brussels sprouts are roasting, make the creamy butternut orzo. First, make the butternut cream. In an upright blender, combine the non-dairy creamer, butternut squash, and nutritional yeast. Blend this mixture on high until completely smooth. Set aside.

Place a deep skillet or braiser-style pot over medium heat. Once it's hot, pour in the olive oil. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes.

Add the garlic, thyme, chili flakes (if using), and smoked paprika. Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute.

Add the orzo pasta and stir to coat in the spices and shallots. Season the mixture liberally with salt and pepper.

Add the vegetable stock to the pot and stir. Bring the orzo to a boil and then simmer, uncovered, until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often.

Once the orzo is soft and the mixture is starting to get creamy, add the butternut cream to the pot and stir to combine. Bring the orzo back up to a simmer.

Add the lemon juice to the creamy butternut orzo and stir. Check the dish for seasoning and adjust if necessary (more salt, chili, lemon etc).

Stir in the chopped parsley and top with the roasted Brussels sprouts. Serve immediately!