Miso Brussels Sprouts
I grew up hating Brussels sprouts but this recipe changed everything – the bacon fat and miso glaze make them crispy and savory instead of bitter. Takes ~35 minutes and goes with pretty much any main dish.
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Ingredients
Ingredients (~8 servings)
- 6 strips bacon finely diced
- 2 lbs fresh Brussels sprouts trimmed and halved lengthwise
- 1 large shallot julienned
- 2 1/2 tsp white miso paste
- 3 Tbsp honey
- 1 1/2 Tbsp champagne vinegar
- 1 1/2 tsp Dijon mustard
- 3 oz freshly grated Parmesan cheese
- Kosher salt and freshly cracked pepper
Instructions
- Whisk together miso paste, honey, champagne vinegar, and Dijon mustard in a small bowl until smooth. Set aside.
- Preheat oven to 450F.
- Heat a large cast iron skillet over medium-low heat and add diced bacon.
- Cook bacon, stirring occasionally, until crispy and fat is rendered, about 8-10 minutes.
- Transfer bacon to a small dish with a slotted spoon.
- Pour off all but 1 Tbsp of bacon fat from the pan.
- Increase heat to medium-high and let the pan get hot.
- Add Brussels sprouts to the pan and toss to coat in bacon fat.
- Sprinkle with salt and pepper and cook for 2 minutes without stirring.
- Add julienned shallots and toss everything together.
- Continue cooking for 3-4 minutes until Brussels sprouts are browned and shallots are soft.
- Transfer skillet to the oven for 5 minutes.
- Remove from oven and toss Brussels sprouts with miso glaze and crispy bacon.
- Return to oven for another 5 minutes.
- Switch to broil on high for 1 minute to caramelize the glaze.
- Transfer to a serving bowl and top with freshly grated Parmesan cheese.
- Serve immediately while hot and crispy.
Notes
Brussels sprouts should be tender when pierced with a fork but still have some bite.
Tried this recipe?Leave a comment below & let me know!