Miso Roasted Cauliflower & Brussel Sprouts

ingredients

METhod

1. Preheat oven to 200°C. 
2. Add cauliflower and brussel sprouts to a baking tray. Drizzle with olive oil. 
3. Combine miso paste, mirin, honey, sesame oil and ginger to a bowl. Whisk together to combine. Add a small amount of water (1-2 tsp) to form a runnier pouring consistency. Pour over cauliflower and brussel sprouts. Toss to combine. 
4. Bake for 50-60 minutes, until soft & cooked through and slightly golden and crispy on the outside, tossing vegetables halfway to allow even cooking. 
5. Serve alongside cooked salmon, chicken or tofu and rice. 

½ head cauliflower, cut up into small florets  
250g brussel sprouts, cut into quarters 
1 Tbsp olive oil 
1 Tbsp white miso paste 
1 Tbsp mirin 
1/2 Tbsp sesame oil 
2 tsp honey 
1 tsp grated ginger