Crispy Brussels with Hot Miso-Honey Glaze

Any thanksgiving table missing a side dish made primarily of the green food groups is a crime against humanity. There’s something so refreshing about including a fresh-veggie oriented dish during the holidays. Now, no one said it had to be “healthy” (even though the word healthy has it’s own problems), but it’s required. I said what I said!

The brussel sprout is by far my FAVORITE vegetable during the autumn/winter season (besides squash of course). Now, there’s a many way to prepare this cruciferous veggie. Amongst my friends, I’m known for my fall roast hash that roasts brussels with cinnamon and balsamic vinegar- and let’s just say it is a hit every single time

Although, thanks to the pandemic, miso has been my best friend during this socially distanced time and I’m not mad about it. This preparation is simple and requires little to no effort. A simply flavored and roasted brussel sprout is tossed with an agrodolce miso-honey dressing that will have you licking your fingers all night.

Now preheat your oven and enjoy!

Crispy Brussel Sprouts with Hot Miso-Honey Glaze

Yields: 4-6 servings

Time: 30-40 mins

INGREDIENTS

Brussel Sprouts

• 5 cups brussel sprouts, rinsed, trimmed, and sliced in half

• 2 tbsp olive oil

• 5 garlic cloves, smashed

• 1/2 tsp sea salt

• fresh pepper

• 2 tbsp neutral cooking oil (I prefer avocado because of it’s high smoke point)

Hot Miso-Honey Glaze

• 1/4 cup honey

• 1 tbsp red miso paste

• 1 tbsp apple cider vinegar

• 1/4 tsp allspice

• 1/2 tsp red pepper flakes

• pinch of nutmeg

• salt and pepper, to taste

• *1/2-1 tbsp water, to thin if needed*

DIRECTIONS

1. Preheat oven to 425F

2. In a large bowl, toss the trimmed/sliced brussel sprout with the 2 tbsp olive oil. Season with salt and pepper.

3. Heat a cast iron skillet over medium heat with the 2 tbsp of avocado oil (or any other neutral cooking oil). I suggest using a large cast iron skillet so that the brussel sprouts are not crowded.

4. Once the oil is heated, add the brussel sprouts (face down) and the smashed garlic. Do not crowd the pan, as this will affect the crispness/sear of the brussel sprouts.

5. Cook for 4-5 minutes until a nice char is seen on the face of the brussel sprouts.

6. Once slightly charred, bring the cast iron skillet into the oven. Roast for 10-15 minutes. Check and toss the brussel sprouts every 5 minutes to ensure all sides are roasted, cooked through, and crispy.

7. Once cooked through, turn the oven off and leave the brussels in the oven to keep warm while you make the glaze.

   To Make The Glaze:

8. In a bowl, add the maple syrup, miso paste, and apple cider vinegar. Stir until well combined.

9. Stir in the allspice, red pepper flakes, and nutmeg. Add salt and pepper, to taste.

10. Once smooth, drizzle HALF of the glaze over the brussel sprouts and use the remaining half as a sauce to dip in on the side. If using the total amount as a glaze, the brussel sprouts may lose their crisp factor.

11. Garnish with red pepper flakes

12. Dive in!

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