Large oven-safe skillet (such as a cast iron)
- 2 Tbsp. white miso paste
- 2 Tbsp. Dijon mustard
- 2 Tbsp. rice vinegar (sub sherry vinegar)
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. soy sauce or tamari
- ½ tsp. chili flakes
- ¼ cup plus 2 Tbsp. neutral cooking oil (such as grapeseed, organic canola, or light olive oil)
- 1 lb. Brussels sprouts, trimmed and halved
- ¼ tsp. kosher salt
- ¼ cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 Tbsp. toasted sesame seeds
Combine miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes in a blender; blend on low speed until combined. Increase the blender speed to medium, and slowly stream in ¼ cup of oil. Set aside.
Preheat oven broiler to HIGH.
Heat remaining 2 Tbsp. of oil in a large oven-safe skillet over medium-high. Once hot, add Brussels sprouts and cook for 7 to 8 minutes, stirring every few minutes, until nicely browned and tender. Season with salt.
Meanwhile, add panko, Parmesan, and sesame seeds to a medium bowl; toss to combine.
Pour miso-sesame mixture into skillet with Brussels sprouts and toss to coat. Sprinkle panko mixture overtop, and transfer skillet to upper center rack of oven. Broil for 1 to 2 minutes, until a golden-brown crust forms.
Remove from oven, stir, and serve!
NotesTo Store. Transfer Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium heat until warmed through, adding in a splash of rice vinegar to perk them back up.
You can also microwave the Brussels sprouts on a microwave-safe plate in 30 second increments until warm. My other favorite method is the oven: warm at 350ºF until heated through (about 5 or so minutes).
NutritionServing: 0.66cup | Calories: 240kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Saturated Fat: 1.5g | Sodium: 480mg | Fiber: 3.5g | Sugar: 3g