Miso & Honey Roasted Brussel Sprouts

2 pounds Brussel sprouts

¼ cup white miso

¼ cup honey

2 tablespoons olive oil

1 lime, for juice and zest

kosher salt

For serving:

½ cup plain bread crumb

olive oil, for toasting the bread crumb

2 tablespoons toasted sesame seeds

kosher salt

Heat oven to 400˚F. Line a rimmed baking sheet with parchment paper.

Trim the ends of the Brussel sprouts. Cut in half and cut each half in thirds.

In a large bowl, whisk together miso white miso, honey and olive oil. Add Brussel sprouts and season lightly with salt.

Toss to evenly coat the Brussel sprouts. Transfer the Brussel sprouts to the prepared baking sheet.

Roast the Brussel sprouts until golden brown and crispy, about 15-20 minutes.

Prepare the topping while the Brussel sprouts roast.

Heat a drizzle of olive oil in a sauté pan over medium heat, toast the breadcrumbs until golden brown. Stir in the toasted sesame seeds and the zest from 1 lime. Season with a pinch of salt.

To serve the Brussel sprouts, squeeze the lime juice over the Brussel sprouts and transfer to a serving platter. Top with the breadcrumb mixture.

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