Brussels-Sprouts

A simple yet flavorful preparation of Brussels sprouts, enhanced with the savory umami of white miso paste and a touch of sweetness from honey or maple syrup. The hot cast iron skillet helps achieve a beautiful caramelization on the cut surfaces of the sprouts. Source Original recipe transcription Change Log Initial documentation Yield Serves 3-4 as a side dish Special Equipment Large cast iron skillet Preheat Oven Temperature: 400°F (205°C) Position rack in center of oven Place cast iron skillet in oven to preheat Ingredients Brussels sprouts, halved (approximately 450g or 1 pound) White miso paste (30g or 2 tablespoons) Neutral oil like grapeseed or avocado (15ml or 1 tablespoon) Rice vinegar (5ml or 1 teaspoon) Honey or maple syrup (15ml or 1 tablespoon) Garlic, minced (2 cloves) Preparation Wash and trim Brussels sprouts, cutting them in half lengthwise In a large bowl, combine white miso paste, neutral oil, rice vinegar, honey (or maple syrup), and minced garlic Toss halved Brussels sprouts in the miso mixture until evenly coated Bake/Cook Carefully remove the hot cast iron skillet from the oven Place the coated Brussels sprouts cut-side down on the hot skillet Return skillet to oven and roast at 400°F (205°C) for 20-25 minutes until crispy on the outside and tender inside The sugars in the miso and honey will help them caramelize beautifully