Brussel sprouts have stormed the menus of America. Never have kale and brussel sprouts been this popular. I am not the biggest fan of brussel sprouts because the return on effort (“ROE”) is only average. None drools over roasted brussel sprouts as one does roasted pork belly with a crispy crackling. It is a pain to prepare because I have to cut them into halves, bust out the roasting pan, preheat the oven, etc. It has a high utensil requirement (“UR”) which translates into more dishwashing. But this recipe is worth it because the flavor profile is unusual yet delicious. The hazelnut oil adds an earthly note to the salty sweet miso paste brightened with lemon juice and shiso.
- 2 lbs brussel sprouts
- 1/2 toasted hazelnuts
- 4 Shiso leaves, sliced into long thin strips “chiffonard”
- 1/4 cup white miso
- 2 Tbsp sugar
- 1/2 cup water
- 1/4 cup hazelnut oil
- 2 Tbsp lemon juice
- Preheat oven to 400 degrees.
- Wash brussel sprouts, cut off ends and cut into halves.
- Lightly coat brussel sprouts with olive oil and season with salt and black pepper. Do not use too much salt because the miso paste is salty.
- Place brussel sprouts in sheet pan and roast in oven for 20-30 mins. Stir or shake pan mid-way to ensure even browning. Cook until leaves are crisp on the outside and tender on the inside.
- Combine miso, water and sugar in small sauce pan. Mix with a whisk and reduce sauce over medium heat until it turns brown and syrupy.
- Whisk reduced miso sauce, lemon juice and hazelnut oil together in glass bowl.
- Toast hazelnuts in toaster oven and remove skin. Rough chop.
- In a large class bowl, combine roasted brussel sprouts, chopped hazelnuts, shiso chiffonard and miso dressing.
- Serve immediately.