Miso Maple Carmelized Brussels Sprouts with Bacon & Shallots
Thankshallot
I used to only serve these at Thanksgiving, because of the decadence factor, but YOLO.. The balsamic, maple, miso, and bacon make it feel like you’re doing something bad, really bad, and that’s so good.
It’s taken years to perfect these. The key is a hot jellyroll pan and sticking close by to adjust your oven temperature, if need be.
INGREDIENTS
6 lbs of Brussels sprouts, trimmed and halved
10 strips of Niman Ranch maple uncured bacon, chopped
1 tbsp balsamic vinegar
3 tbsp maple syrup
1-2 tbsp white miso paste
3 shallots, finely chopped
2 tbsp EVOO
Coarse kosher salt and freshly ground black pepper, to taste
DIRECTIONS
Cook’s note: I like to rinse, trim, and halve my sprouts beforehand and store them in a ziplock bag in the fridge.
Place two large jelly roll pans into the oven and preheat the oven to 425F.
Add balsamic vinegar, maple syrup, and miso paste to a bowl and mix until combined. Set aside.
Place sprouts in a large bowl and season them generously with salt and freshly ground black pepper. Mix in chopped shallots. Toss sprouts and shallots in balsamic vinegar, maple syrup, and miso paste mixture until fully coated.
Remove the jelly roll pans from the oven, grease them with EVOO, and then place the sprouts cut side down onto the pans.
Bake for 15 minutes, or until the cut side down sprouts have the desired char, and then flip them and cook until the other side is charred as well. (Once flipped, cook time can vary between 10-25 minutes depending on sprout size).
Cook bacon in an air fryer on the bacon setting (but increase the time to 12 minutes.) Bacon should be crisp. When it cools, crumble and set aside.
Remove the sprouts from the oven, place them back into the large bowl, and mix in crumbled bacon, and toss..
Serve warm.