These crispy lemon miso brussel sprouts deserve to be the star of the show. The oven roasted vegan brussels sprouts tacos are crispy, lemony, and just a touch sweet.
Preheat oven to 425*F
Line a baking sheet with parchment paper and toss quartered Brussels sprouts, 1 tbsp olive oil, and salt and pepper to taste. Stir so that the oil is evenly distributed and make sure the Brussels sprouts are in a single layer.
Place in the preheated oven and roast for 20 minutes. There is no need to stir during this time because you want the Brussels to get slightly crispy.
While the Brussels sprouts are roasting, combine the ingredients from miso paste to lemon zest in a medium bowl and whisk until well combined.
Once the Brussels sprouts have roasted and have been removed from oven, heat remaining 1 tbsp olive oil over medium heat in a skillet.
Add Brussels sprouts and cook for 2-3 minutes until desired crispiness is reached
Add the lemon miso sauce to the skillet and cook for 5 more minutes until most of the liquid is absorbed.
Top with crushed cashews
Separate into tortillas and add your favorite toppings