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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.
prep time15 minutes
cook time25 minutes
total time40 minutes
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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

  • Dice bacon and cook in skillet over medium-low heat until crispy, about 8-10 minutes.
  • Remove bacon, leaving 1 Tbsp fat in pan.
  • Increase heat to medium-high and add Brussels sprouts, coating in bacon fat.
  • Season with salt and pepper, sear for 2 minutes without stirring.
  • Add shallots, cook 3-4 minutes until browned.
  • Whisk miso, honey, vinegar, and Dijon into a smooth glaze.
  • Transfer skillet to 450F oven for 5 minutes.
  • Remove, toss sprouts with glaze and bacon.
  • Return to oven for 5 more minutes, then broil 1 minute to caramelize.
  • Top with grated Parmesan and serve immediately.

Notes

Sprouts should be tender but still have bite.