Roasted Carrots & Brussels Sprouts in Miso Honey

Be prepared to love Brussels Sprouts with this recipe!


1 bunch small-sized carrots, peeled, cut in half (about 1 pound)
3 cups Brussels sprouts, stems trimmed, halved
2 tbsp. olive oil
1 tbsp. water
2 tbsp. liquid honey
1 tbsp. miso paste, preferably white
2 tsp. chopped ginger
Salt and freshly ground pepper, to taste
White and black sesame seeds, for garnishing
Handful cilantro leaves, for garnishing (optional)


Preheat oven to 425 degrees F.

Combine carrots, Brussels sprouts, olive oil, water, honey, miso, ginger and salt and pepper.

Transfer to baking sheet. Roast, turning vegetables occasionally until tender and golden brown, about 15 to 20 minutes. Garnish with sesame seeds and cilantro.

Yield: 4 servings.