These Brussel sprouts are essentially a mash-up of two David Chang recipes. The flavor profile comes from the corn sauteed with miso butter from his Momofuku cookbook, and the cooking method is similar to roasted Brussel sprouts with fish sauce and mint. With a few advance preparations, they come together in just over 30 minutes, making them a great go-to weeknight side dish. (And with my busy schedule, I need more recipes like this.)
I admit I didn’t grow up eating Brussel sprouts. Actually, I didn’t get through my 20′s or 30′s eating Brussel sprouts, either. It wasn’t until the last few years that I decided to tackle them and make them part of my repertoire.
As Chang notes in his cookbook, Brussel sprouts are part of the cabbage family, and like cabbage, they can be trimmed, peeled and sliced thinly to enjoy in salads of all types. (Like the other brassicas, they also boast strong anti-cancer properties.)
But a salad of Brussel sprout leaves didn’t seem like the place to start. Roasting the sprouts tenderizes the leaves and brings out a mellow sweetness that, when paired with salty miso and crunchy bacon, is irresistible.
By making the miso butter and bacon in advance, you can render this an even simpler preparation on the night you plan to eat it. I serve them alongside Porterhouse steak or classic roasted chicken. These won’t disappoint as leftovers, either heated up or eaten at room temperature.
2 slices Applewood smoked bacon
1 pound Brussel sprouts
2 tablespoons miso butter
Kosher salt, to taste
1. Preheat the oven to 425 degrees.
2. Cut the bacon into 1-inch pieces. Fry the bacon over medium heat in a cast-iron skillet until golden, about 8 minutes. Set aside to drain on a paper towel-lined plate.
3. While the bacon is cooking, pull off any bruised or wilted outer leaves from the Brussel sprouts. Trim the stem edge and slice each sprout in half lengthwise.
4. As soon as the bacon finishes cooking, place the sprouts in the same skillet, cut side down, in a single layer. Cook over medium heat for about 8 minutes, until the cut sides are browned.
5. Place the skillet in the hot oven and roast for 20 minutes.
6. Add the miso butter and cooked bacon to the skillet and return to the oven for 2 minutes.
7. Toss everything to coat evenly and top with a sprinkle of Kosher salt. Serve hot or at room temperature.