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

Make the Miso Glaze

In a small bowl, whisk together the miso paste, honey, vinegar, and Dijon until smooth.

The miso will clump at first but keep whisking – it’ll come together into a glossy glaze.

Set aside while you prep the Brussels sprouts.

Cook the Bacon and Render the Fat

Preheat your oven to 450F.

Heat a large cast iron skillet or braiser (12-13 inch) over medium-low heat.

Add the diced bacon and cook, stirring occasionally, until crispy and the fat is fully rendered – this takes ~8-10 minutes.

Use a slotted spoon to transfer the bacon to a small dish.

Pour off all but 1 Tbsp of the bacon fat from the pan; You need just enough to coat the bottom.

Sear the Brussels Sprouts

Increase the heat to medium-high and let the pan get hot again.

Add the Brussels sprouts to the pan, tossing them to coat in the bacon fat.

Sprinkle with salt and pepper, then cook for 2 minutes without stirring – you want them to get some color on the cut side.

Add the julienned shallots and toss everything together.

Continue cooking for ~3-4 minutes more, until the Brussels are browned in spots and the shallots are soft.

Finish in the Oven

Transfer the skillet to the oven for 5 minutes.

Remove and toss the Brussels sprouts with the honey-miso glaze and the crispy bacon.

Return to the oven for another 5 minutes, then switch to broil on high for 1 minute to caramelize the glaze.

The Brussels should be tender when pierced with a fork but still have some bite to them.

Serve with Parmesan

Transfer the Brussels sprouts to a serving bowl and top with the freshly grated Parmesan.

The cheese will melt slightly from the heat of the Brussels sprouts.

Serve immediately while they’re still hot and crispy.