Sweet, salty and sticky! These perfectly roasted brussel sprouts get a nice coating of umami-packed miso honey brown butter, along with thin shards of fresh garlic, and sliced shallots. So damn good!
- 2 pounds brussel sprouts, trimmed and cleaned
- big pinch of kosher salt and black pepper
- 1/4 cup olive oil, plus more if needed
For the Miso-Honey Brown Butter
- 1 stick (1/2 cup) unsalted butter
- 2 to 3 tablespoons white miso paste
- 2 to 3 cloves garlic, thinly sliced
- 1 small shallot, thinly sliced
- 1/4 cup honey, plus more if needed
- 1/2 teaspoon crushed red pepper flakes
- big pinch black pepper
- Kosher salt, if needed
- Pre-heat oven to 425 degrees F.
- Remove any bruised outer leaves from the brussels. Cut off the stubby ends, and slice them in half lengthwise. Make sure there are no bugs or dirt in the crevices. Rinse the brussels with cold water thoroughly, and shake dry.
- Place clean brussels on a large baking sheet, and drizzle with olive oil. Add a big generous pinch of kosher salt and black pepper. Using your hands, toss everything together. If you need to add more oil, do so. They shouldn’t be swimming in oil, just evenly lubricated. Arrange them cut-side down on the baking sheet and place them in the oven on the middle-rack for 20 to 22 minutes, or until some of the outer leaves are nicely charred and roasted.
- Meanwhile, melt the butter in a 10 or 12-inch stainless steel skillet. Don’t use a dark-bottom non-stick, it’ll be too hard to tell if the butter is browned. Anyway, melt the butter over medium-heat. Allow the butter to brown, swirling frequently. This will take just a few minutes, so don’t walk away from this or you risk burning it (and wasting expensive butter). As soon as the butter is browned (see my photo in the post for reference) turn off the heat, and add the sliced garlic, sliced shallot, red pepper flakes, and white miso paste. Using a whisk, blend everything together, making sure the white miso paste is properly blended and melted into the hot butter. Don’t be alarmed, as soon as you add all this stuff, the butter will sizzle up and foam — that’s normal. Once the miso is melted into the butter, add the honey. Start with 1/4 cup of honey, whisk it in and give it a taste. Add more honey if you need to. You want the sauce to be nicely balanced between sweet and salty, with a back-note of heat. If you need to add a tiny pinch of kosher salt, do so now. As soon as it’s perfect, set it aside until your brussels are done roasting.
- When the brussels are tender and charred, remove them from the oven. Place them in a bowl and drizzle some of the finished miso-honey brown butter sauce over them. Toss to coat, add a little more if you’d like. Try not to eat them all at once, serve, and enjoy!
You will more than likely have sauce leftover, so save it for another use in your fridge.
- Prep Time: 10
- Cook Time: 20
Keywords: roasted veggies, vegetables, brussel sprouts, brown butter, miso