Wow. Wow. Wow. Okay guys. You all know I love Brussels sprouts. You also know that I LOVE Miso. But did you know that Miso and Brussels sprouts together are the most delicious thing EVER???? Well.... they are. So get into it.
To be honest, the way I thought up this recipe was looking in my fridge to see what was old (aka, about to go rotten). This is always my favorite thing to do because the least prepared recipes somehow are always my favorite. This recipe was no exception. My Brussels sprouts were on their last leg and I had about one scoop left of my Miso paste. So I thought, "Spicy Miso-glazed brussels, genius."
These Brussels sprouts are fried, meaning, please please please be careful when you make this recipe. Brussels sprouts spaz once they hit oil. When I say spaz, I mean they pop oil all over the place. So when frying the brussels sprouts, do a little at a time and also duck for cover once you place them in the fryer.
If you don't have a deep fryer: Use a wok or a deep pot. Fill up your pot or wok with oil about 2 inches up so the Brussels sprouts are completely immersed in the oil.
Fried Brussels Sprouts with a Spicy Miso Glaze
Serving Size: 4 people
Prep Time: 10 minutes | Cook Time: 20 minutes
1 bunch sprouts, stemmed and halved (reserve the loose leaves)
2 cups cooking oil
Pinch of salt
For the glaze:
2 tablespoons miso
1 tablespoon maple syrup
1 tablespoon water
1 teaspoon crushed red pepper
After stemming and halving the sprouts, heat up your oil to 375 degrees Fahrenheit.
Throw in the halved Brussels sprouts and wait until they have risen to the surface and turn a golden brown color.
Transfer the sprouts to a paper towel lined baking sheet and sprinkle with salt.
Throw in the loose leaves and fry until they rise to the top, about 2 minutes.
Transfer the leaves to the same paper towel lined tray and lightly sprinkle with salt.
In a small saucepan, add miso, maple syrup, and water and turn heat on medium high.
whisk the ingredients until well combined. once the mixture comes up to a bubble, lower the heat and simmer the mixture for 3 minutes.
Add in the crushed red pepper to the glaze.
In a bowl, layer the halved sprouts with the spicy miso glaze and then top with the Brussels leaves.