Roasted Brussels Sprouts, Keto Miso-Maple Glaze

Name: Roasted Brussels Sprouts, Keto Miso-Maple Glaze
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 4
Cuisine: International
Ingredients: 500 g Brussels sprouts (halved); 1 tbsp white miso; 1 tbsp keto 'maple' syrup (liquid erythritol); 2 tbsp olive oil

Caramelized oven-roasted sprouts, coated in a sweet and savory umami glaze (keto version with erythritol sweetener).

side-dish keto

Gluten-Free Low-Carb Vegan

schedule Prep (min)

whatshot Cook (min)

timer Total (min)

account_circle Servings

Par portion

9.0 g

Lipides

4.0 g

Protéines

5.0 g

Glucides nets

Ingredients

Brussels sprouts (halved)

white miso

keto 'maple' syrup (liquid erythritol)

olive oil

Instructions

Preheat the oven to 200°C (390°F) and prepare a baking sheet lined with parchment paper. Cut the Brussels sprouts in half and spread them in a single layer.
In a bowl, whisk together the white miso, keto syrup (or liquid keto sweetener), and olive oil until you get a smooth sauce.
Pour the sauce over the sprouts, mixing well to coat each half. Do not overcrowd the tray to ensure good caramelization.
Roast for 20–25 minutes, turning the sprouts halfway through: they should be well browned and tender in the center.
Remove from the oven, adjust seasoning if necessary, and serve immediately, optionally sprinkled with toasted sesame seeds.