Roasted Cauliflower & Brussel Sprouts w/ Miso-Bagoong Sauce

Roasted Vegetables

Cauliflower

Brussels Sprouts

Olive Oil (enough to toss the vegetables + brush bottom of roasting pan)

Salt

Ground Black Pepper

Pine Nuts (optional)

Miso-Bagoong Sauce

Miso Paste

Bagoong (sub with anchovy paste or gochujang depending on dietary restrictions)

Honey

Soy Sauce

Rice Vinegar

Sesame Oil

Instructions

1. Heat oven to 385.

2. Toss cauliflower and brussels sprouts in oil, salt and pepper (use any remaining oil to brush the bottom of your roasting pans).

3. Place cauliflower and brussels sprouts flat-side down on the roasting pans and place in oven for 15 min (I like to keep the cauliflower and brussels sprouts separated when roasting, but totally okay to mix).

4. After 15 min, check the vegetables for a nice golden color. If at the desired color, take out the pans and flip the vegetables, before placing them back in the oven for another 15-20 minutes.

5. While vegetables are roasting, combine miso paste, bagoong (or subs), soy sauce, rice vinegar, honey and sesame oil in a small bow, and whisk till smooth and incorporated.

6. (Optional) I sometimes like to cook down the sauce if a little thin. You can also add some red pepper flakes if you’d like a little heat.

7. Take vegetables out of oven and toss in your miso-bagoong sauce.

8. Top with toasted pine nuts and serve.