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My swift tumbling into a head-over-heels, all-encompassing adoration of ramen. And consequently, izakayas, Japanese-style pubs. This, consequently, led me to a deeper, disastrous, leave-no-trace, take-no-prisoners obsession with yakitori, which essentially led me to a personal mission of tasting every ramen in my path, no matter how inconvenient the excursion. My travel companions always thank me for my consideration.
This particular give-a-mouse-a-cookie stream of events led my mother and me to Two Ten Jack in Nashville, en route home from visiting my best friend for her baby shower (Welcome to the world, Theo! You stinkin’ cutie mess of cute), where our pretty badass waitress (“pretty badass” as in “pretty damn badass”, not as in “reasonably badass”) recommended we start with the crispy Brussels, qualified only by their inclusion of shichimi and miso in.
And then I fell in love. Again. They were perfectly crispy and full of head-on umami, without being obnoxious; salty without being Death Valley, lip-puckering, chapstick-applying; crunchy without being burnt or one-dimensional in texture. In other words, I had to recreate them.
While I wish I could combine the ramens of my absolute favorite izakaya, Robata in Memphis (noodles: perfect. tonkatsu broth: perfection. shredded mushrooms: perfection. egg marinade: perfection. egg itself: overcooked.) with the ramen at Two Ten Jack (egg itself: perfectly cooked. chashu: volleys back and forth with Robata for a place as a favorite, simply depending on the day), the crispy Brussels were painfully good enough to force me to make several attempts at an adequate recreation. I used the basic flavor profile as the guiding light but wanted my version to be subtle and simple enough for a weeknight side.
What resulted was a dish I’ve been known to eat for lunch. And when I say ‘for lunch’, I mean, like.. as my lunch. And that, people, is the veritable litmus test of a vegetable dish’s deliciousness.
They’ll be gracing our Thanksgiving table this year, bringing a bit of life to a spread of classics (punctuated with a few exciting rookies) with the vaguely exotic depth of miso, balanced by the familiar butter and white wine. Simple, yet flavorful. Pretty much the best potential description of any dish, in my world.
These aren’t Bart Simpson’s Brussel sprouts. Make them. You’ll love ’em.
Crispy Miso Roasted Brussel Sprouts
Ingredients
- 1 pound brussel sprouts
- 2 teaspoons neutral oil , like canola oil or a light olive oil
- 1 teaspoon kosher salt
- 1 tablespoon dry white wine
- 1 tablespoon miso paste*
- 1 tablespoon butter , melted*
Instructions
- Preheat oven to 500ºF.
- Trim brussel sprouts: cut off root ends and slice in half for small- to medium-sized sprouts, slice into thirds for large sprouts.
- In a large bowl, toss with two teaspoons oil and a sprinkling of kosher salt. Spread evenly onto a baking sheet, sprouts cut-side down. Cover with foil and roast for minutes.
- Meanwhile, mix together dry white wine, miso paste, and melted butter until very smooth.
- After 10 minutes of roasting, remove baking sheet from oven and pour miso-butter mixture over sprouts. Toss to coat well. Use a spatula to spread sprouts back out evenly, trying to flip over as many as possible, so cut-sides are up. Return to oven and roast uncovered an additional 15 - 18 minutes, depending on how crispy/browned you like the sprouts. Remove from oven and serve immediately - they won't stay crisp for too long out of the oven.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I have had the crispy Brusselss at Two Ten Jack several times and I love them!! I think that they have some balsamic and also Rice Krispies on top? Just wondering if you thought this too and chose to leave these ingredients out for some reason.
Great recipe. I tried adding a chopped shallot and some lemon grass, and swapped the white wine for mirin. Perfect side for when I make steaks with miso butter.
I ate a Two Ten Jack this December, and have been dreaming about these brussel sprouts ever since! Can’t wait to try this recipe!
Woo! I love their food, and now I’m missing it.. I hope you try these!
OMG, stop, stop stop! Miso is my favorite ingredient in the entire world – thank you for creating this delicious side!
No! I will not stop! I will continue miso-roasting brussels until my dying day! Well, maybe, maybe not, but damn, you will love these!
Oh man – come visit me in SF and I’ll GLADLY go to any and all izakayas with you. In the meantime, I’m definitely making these for lunch this week! You sold it so that by the end I was drooling and sad I didn’t have these in front of me already. Pinning!
OK, I’ll come, but only if you promise you mean “all” izakayas…. because I’m gonna need to go to all of them. Alllllll of them. 😀
Ha!! You killed me with the “salty without being Death Valleying, lip-puckering, chapstick-applying”. Oh how we have all been there, more water waiter!! Why do you tease me with this thimble glass, why don’t you just fill up one of those ice buckets for me… Evil salty monsters you are.
Bahahahaha, I laughed out loud at this and really have no response that can match it so I’m just going to say… Evil salty monsters, we are coming. We are coming for you. For you, we are coming.
BRAHSSUUUUHLS. Just two days ago I roasted a 2 pound bag and split it with my BF. Gone in a matter of minutes. We typically roast them with balsamic, but I’m so eager to try them with miso! Pinny pinned pinned
If you love them roasted with balsamic, you will aaaaahhhdore them with miso. For serious. And yes, I ate them as my entire lunch a couple days ago – did I mention that? I’m glad there was no one around to witness, so, better post about it on the Internets.