Sort ingredients
gjohnson726
QR Code
Listen
Pdf
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 10 minutes.
Meanwhile, mix together dry white wine, miso paste, and melted butter until very smooth.
After 10 minutes of roasting, remove baking sheet from oven and pour miso-butter mixture over sprouts. Toss to coat well. Use a spatula to spread sprouts back out evenly, trying to flip over as many as possible, so cut-sides are up. Return to oven and roast uncovered an additional 15 - 18 minutes, depending on how crispy/browned you like the sprouts. Remove from oven and serve immediately - they won't stay crisp for too long out of the oven.