I love brussel sprouts. Four words my 10 year old self would be horrified to hear me say. Luckily that scenario is not possible! Because I don’t live in a science fiction movie (unfortunately, damn you stupid reality)- not because the statement is untrue. Brussel sprouts are up there with my favourite vegetables. And they love butter and some heavy caramelisation. They are very good friends with those two things. Add some garlic and chilli and you have brussel sprout bliss. Top that with a liberal squeeze of zingy lime and some coriander and you’ll start converting brussel haters. And did I mention that the before mentioned butter has been mixed with miso paste? No, well that part is pretty essential….
And I’ve given away the whole recipe in that little into… read below for specific quantities and directions or rush right into your kitchen now if you’re a throw out the instructions kind of person. The key here is too take them past caramelisation into charred territory. It does some very good things to them. I also like to choose the smallest brussel sprouts available to me, I prefer their flavour.
250g brussel sprouts, halved
1 Tablespoon butter
1 teaspoon miso paste
1 clove of garlic, crushed
1 red chilli deseeded and finely diced (or use chilli sauce or paste)
juice of half a lime
1/3 cup coriander leaves
1 spring onion, finely chopped
Put a pan on a very high heat. Place the brussel sprouts in this pan cut side down. Cook, without moving, for approx 3 minutes (this will depend on the size of your sprouts). Meanwhile combine the butter, garlic and miso in a small bowl.
After the brussel sprouts have begun to darken (you want them to be charred not golden, and the butter to the pan and toss the brussel sprouts in it making sure they are well coated. Turn them so they are once again all facing cut side down, leave for 30 seconds then take off the heat, toss with the chilli lime juice and serve scattered with coriander and spring onion. Delicious.