Chadwick Boyd’s Charred Brussels Sprouts with Orange Miso Glaze

I was thrilled when my friend, food and lifestyle expert Chadwick Boyd, offered to share a recipe here at kimsunee.com.  I’ve cooked and eaten with Chadwick from NYC to Atlanta and love his enthusiasm for good food–whether it’s Southern fried chicken or a slow-simmered osso bucco. He’s also a champion for non-meat goodness; he’s currently working on a much-anticipated cookbook, “Entertaining with Vegetables,” to be published in 2017.

 

 

Photo Sweetlife Photography

Photo Sweetlife Photography

Charred Brussels Sprouts with Orange Miso Glaze

Yield: 4 to 6  |  Total time: 15 min
Print Recipe

Photo Brooke Slezak
Photo Brooke Slezak

This recipe features a brilliant way to add umami and brightness to the often underloved Brussels sprout.  Add some orange zest and a fresh squeeze of juice just before serving.

Recipe kindly shared by Chadwick Boyd, Lovely and Delicious Enterprises.

ingredients:

  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 pounds Brussels sprouts, washed and cut in half (quartered if larger)
  • 11/2 tablespoons white miso
  • Juice of 1 large orange
  • 1 crisp pear, preferably d'Anjou, cored and sliced 1/8"– 1/4" thick
  • Kosher salt, to taste

directions:

  1. Heat a wok or large skillet over medium-high heat. Add olive oil and let heat to a slight smoke (just a minute or so). Add garlic and stir, 1 to 2 minutes, just until it begins to brown, being careful not to burn. Toss in Brussels sprouts and cook 5 to 7 minutes; they should begin to char on the edges. Use a wooden spoon to toss every few minutes so the sprouts brown evenly. Cook another few minutes or until they are slightly soft on the outside and a little crunchy in the center.
  2. Make glaze: Whisk together orange juice and miso until fully incorporated; set aside.
  3. Add pear to Brussels sprouts. Pour orange-miso glaze over sprouts and toss 1-2 minutes, until heated through. Season with Kosher salt to taste. Serve warm or at room temperature.

Date Published: March 2, 2016

All recipes have been tested by the Test Kitchens unless otherwise noted.

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