Ingredients 1 1/2 brussels sprouts, trimmed and halved

2-3 tablespoons olive oil

6 large garlic cloves, sliced thickly

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons miso paste

2 tablespoons water

2 tablespoons Kerrygold

Salted Butter

1-2 teaspoons apple cider vinegar

1 tablespoon raw honey

Pinch of cayenne or chili flakes (optional)

1 teaspoon Italian flat leaved parsley roughly. chopped

1/3 cup crumbled Kerrygold

Aged Cheddar Cheese

Instructions: 

  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the trimmed and halved brussels on the prepared baking sheet.
  2. Drizzle with 2-3 tablespoons of olive oil, and sprinkle 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on top. Use clean hands or a spatula to mix thoroughly, so that each side is coated.  
  3. Place the brussels sprouts cut side down on the parchment. Roast in the hot oven for 20-25 minutes, until golden brown and crispy.
  4. Meanwhile, in a small saucepan over medium heat, or in a heatproof bowl in the microwave, combine the miso paste and the water. Add the Kerrygold Salted Butter and apple cider vinegar, and whisk in until combined. 
  5. Place the roasted brussels sprouts on a large platter, and spoon the miso mixture over top.
  6. Follow with a generous drizzle of raw honey, sprinkle with the cayenne pepper (or chili flakes), chopped parsley, and crumbled Kerrygold Aged Cheddar. Enjoy! 

 Recipe by Lions Bread