3tsp sesame oil
3tsp rice vinegar, divided
2tsp miso paste
1 clove garlic, minced
16oz Brussels sprouts, trimmed and halved
2tsp sesame seeds, toasted
Preheat oven to 450.
Whisk 2tsp sesame oil, 2tsp rice vinegar, miso paste, garlic, and sriracha together.
Add brussels sprouts and toss to coat.
Place sprouts on a baking sheet. Roast for 15-20 minutes, stirring a few times to ensure even cooking.
Remove from oven. Toss with remaining 1tsp sesame oil, 1 tsp rice vinegar, and sesame seeds.