MISO-GLAZED ROASTED BRUSSELS SPROUTS
Written by Cosmic Cowgirl on December 6, 2019
The votes are in, the ballots counted and the Kathie B. Veggie of The Year award goes to…. Brussel Sprouts!
The Minimalist Baker perfected this method for tender-on-the-inside, crispy-on-the-outside sprouts plus a tangy, salty glaze that sends the flavor over the top. Let’s do this!
THE TRICK TO CRISPY BRUSSELS SPROUTS
- Halved, seasoned Brussels sprouts cook first on the stovetop, then finish in the oven.
- The trick is getting a “sear” on the sprouts on the stovetop first (preferably in a cast iron pan) before transferring to a very hot oven to roast at a high temp.
- The other trick is not crowding the pan (a large cast iron is best). Crowding doesn’t allow a proper sear and creates steam, which ultimately makes for soggier Brussels sprouts.
See the full recipe at The Minimalist Baker