• Cut the ends of each Brussels sprout and cut them in half lengths.
• Place the cut Brussel sprouts into a bowl of water and 1 Tablespoon of salt.
• Allow the Brussel sprouts in sit in the salt water for 1-2 hours to remove any extra debris.
• Rinse the Brussel sprouts and return to a bowl.
• In a deep skillet, add about 1 inch of water and 2 teaspoons of salt.
• Bring the water to a boil and add the cut Brussel sprouts.
• Place a cover on the pan, and blanch for 2 minutes.
• Prepare a large bowl with cold water and ice.
• Drain the Brussel sprouts and add to the ice bath to stop cooking.
• Once cooled, drain the Brussels sprouts for a second time.
• Preheat the oven to 425 degrees.
• Spread the blanched Brussels sprouts in a single layer on a baking sheet lined with parchment paper or a silicon baking mat.
• Sprinkle with salt and pepper.
• Cook for 20-25 minutes.

Miso Glaze

• Add the miso paste to a small bowl.
• Add the water and allow the miso paste to soften.
• Now add the remaining ingredients and stir, forming a glaze
• Add the Sriracha if using.
• Remove the Brussel sprouts from the oven.
• Add half the miso glaze to the base of a bowl.
• Add the roasted Brussel sprouts.
• Add the remaining sauce and toss to coat.
• Serve as a side dish or add to noodles or rice.