Roasted Brussels Sprouts, Keto Miso-Maple Glaze

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

Ingredients

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Instructions

1. 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.
2. In a bowl, whisk together the white miso, keto syrup (or liquid keto sweetener), and olive oil until you get a smooth sauce.
3. Pour the sauce over the sprouts, mixing well to coat each half. Do not overcrowd the tray to ensure good caramelization.
4. Roast for 20–25 minutes, turning the sprouts halfway through: they should be well browned and tender in the center.
5. Remove from the oven, adjust seasoning if necessary, and serve immediately, optionally sprinkled with toasted sesame seeds.

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Variants

• Add toasted sesame seeds as a finish.

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Tips

• Do not overcrowd the tray to promote browning.

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