Ingredients
- •1 lb brussels sprouts, trimmed and halved
- •1 tbsp unsalted butter
- •½ tsp kosher salt
- •For miso-butter glaze:
- •2 tbsp white (shiro) miso paste
- •2 tbsp unsalted butter, melted
- •1 tbsp mirin
- •1 tbsp rice vinegar
- •1 tsp honey
- •1 tsp sesame oil
- •For serving:
- •1 tbsp toasted sesame seeds
- •1 scallion, thinly sliced
- •Shichimi togarashi (optional)
Instructions
1
Place halved brussels sprouts in a vacuum-seal bag with butter and salt.
2
Seal and preheat sous vide bath to 183°F (84°C).
3
Submerge and cook for 30–40 min until tender but not mushy.
4
While sprouts cook, whisk together miso paste, melted butter, mirin, rice vinegar, honey, and sesame oil until smooth.
5
When sprouts are done, drain and transfer to a bowl.
6
Toss with half the miso-butter glaze.
7
Spread glazed sprouts cut-side down on a foil-lined sheet pan.
8
Preheat broiler to high.
9
Broil 3–4 min until the cut sides are deeply caramelized and charred at the edges.
10
Remove and drizzle with remaining glaze.
11
Sprinkle with sesame seeds, sliced scallion, and shichimi togarashi if using.
Notes
- •White miso is essential - red miso is too strong and overpowers the sprouts
- •The broil step is where the magic happens - the miso sugars caramelize into umami candy
- •These convert brussels sprout haters - the miso hides any bitterness
- •Serve alongside any Asian protein or as a standalone snack
Nutrition information
Calories
180 cal
Protein
6g
Fat
12g
Carbs
14g
Tags
japanesemisoside dishvegetarian