How would you emulsify miso paste?

I've recently discovered the joys of roasting brussel sprouts in miso paste. It provides a fantastic salty umami flavour to the veges.

The trouble I've been having is how to homogeneously coat the sprouts. My attempts to mix the paste with both melted duck fat and butter have failed.

Any ideas on how to efficiently emulsify the paste in a cooking fat?

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