2 tablespoons white miso
2 tablespoons apple cider vinegar
2 tablespoons butter, at room temperature
1 pound Brussels sprouts, trimmed and halved
Salt and pepper
Heat oven to 425F. Line a baking sheet with foil or parchment.
In a mixing bowl, whisk together miso, vinegar and butter. Add Brussels sprouts and toss to coat. Spread into an even layer on the prepared baking sheet and season with salt and pepper. Roast until softened, with crisp edges, 20 to 25 minutes.