Local Tucson Taste ~ Chef Ryan Clark

Chef Ryan Clark ryan@chefryanclark.com | chefclark.com MISO ROASTED BRUSSELS SPROUTS

INGREDIENTS: 4 cups brussels sprouts, halved, stem removed 8 cloves of garlic, halved 4 tbsp olive oil 2 tbsp miso paste 2 tbsp brown sugar 1 tbsp rice wine vinegar 1 tbsp dijon mustard 1/2 lemon, zested salt and pepper as needed

DIRECTIONS: Preheat oven to 400 degrees. In a medium mixing bowl toss the brussels sprouts and garlic with the olive oil and salt and pepper. Spread out on a baking sheet and roast in the oven for 12-15 minutes until caramelized and tender. While the brussels sprouts are roasting add the remaining ingredients into the mixing bowl and mix to combine to make the miso glaze. Once the brussels sprouts are roasted and still hot add them into the mixing bowl and coat with the miso glaze by stirring until evenly dispersed. Serve immediately.