Miso Brussels Sprouts

I went out to brunch at Pennsylvania 6 DC on Saturday.  I was truly impressed with the entire experience from the my steak and eggs to the bottomless mimosa bar.  However, my favorite part of this brunch was the fried miso Brussels sprouts.  I had never thought to use miso in Brussels sprouts before, but it was so delicious.  It brought an incredible savory and salty aspect to the Brussels sprouts.  The flavor was superb.  I probably could have eaten the whole plate of these Brussels sprouts.

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In case I haven’t made it clear by now, I am obsessed with Brussels sprouts.  I am constantly searching for new preparations for this undervalued vegetable.  After having these gorgeous Brussels sprouts, I decided to create my own version of these Brussels sprouts.  I already had a large bag of Brussels sprouts in my fridge.  I just needed to think about how to replicate this dish.  Here is the recipe I created for myself!

Ingredients

  • 2 pounds Brussels sprouts
  • 2 tablespoons olive oil
  • 3 tablespoons white miso paste
  • 2 tablespoons rice wine vinegar
  • one teaspoon season salt
  • 1/2 teaspoon black pepper or garlic pepper
  1. Preheat the oven to 400 degrees.
  2. Prepare the Brussels sprouts by cutting off the stem and cutting them in half lengthwise.  If you have any very large sprouts, you may want to cut those into quarters.  Don’t discard any leaves that separate.  Those will get nice and crispy during
  3. Place the cut Brussels sprouts in a large mixing bowl and add the remaining ingredients.  Mix to coat all the sprouts.
  4. Spread evenly on a baking sheet.  It is best to place the cut side down on the pan to allow for a better caramelization.
  5. Put the pan in the oven and roast for about 30-40 minutes until crispy and brown on the outside.

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Now, roasted Brussels sprouts are never going to be quite as good as fried ones.  It is just not fair to compare.  However, I think my version meets the ones we had at brunch in terms of flavor.  This is a delicious preparation for Brussels sprouts.  I will be putting miso into my Brussels sprouts rotation now.

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