Miso-roasted Brussels Sprouts

• 3 tsp. toasted sesame oil, divided
• 3 tsp. rice vinegar, divided
• 2 tsp. miso paste
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. sriracha chile sauce
• 1 16-oz. bag frozen Brussels sprouts
• 2 tsp. toasted sesame seeds

1. Preheat oven to 450F.
2. Whisk together 2 tsp.
3. sesame oil, 2 tsp.
4. rice vinegar, miso paste, garlic, and sriracha sauce in bowl.
5. Add Brussels sprouts, and toss to coat.
6. Spread Brussels sprouts on baking sheet, and roast 20 minutes, or until coating looks dry, tossing every
7. 10 minutes.
8. Transfer to bowl, and stir in remaining 1 tsp.
9. sesame oil and 1 tsp.
10. rice vinegar and sesame seeds.
11. Season with salt and pepper, if desired.

sesame oil, rice vinegar, miso paste, clove garlic, sriracha chile sauce, brussels, sesame seeds

Taken from www.vegetariantimes.com/recipe/miso-roasted-brussels-sprouts/ (may not work)