> 2 tbsp miso paste
> 2 tbsp honey
> 1/4 cup olive oil
> 1 (32 oz) bag whole Brussels sprouts
> 1 lemon, cut into wedges
Preheat oven to 425°F. Bring a large pot of salted water to a boil over medium-high heat. When boiling, take 1 tbsp boiling water and combine it in a small bowl with the miso and honey, stirring until smooth. To bowl, add the oil and season with salt and pepper. Stir until combined.
Trim the stems from the Brussels sprouts but keep whole. Add Brussels sprouts to boiling water and cook 6–8 min., until almost fork-tender. Drain in a colander and run cold water over Brussels to cool. Drain well.
Line a large rimmed baking sheet with parchment. Add Brussels sprouts and miso mixture to baking sheet. Toss to combine. Season with salt and pepper. Spread apart and smash each Brussels sprout with the bottom of a glass or measuring cup. Roast 25–30 min., until bottoms are crispy, flipping once halfway through cooking time. Serve with a squeeze of lemon juice.