Cold weather means you get to enjoy all kinds of delicious winter vegetables. Brussels sprouts in particular. There are just so many ways to enjoy them! Fried, baked, shaved in a salad, blanched. They make an excellent side dish at the Thanksgiving dinner table and are a crowd favorite. However, a lot of times the oven is already busy with the turkey and other things that need to be roasted. That’s why I decided to sauté them in a skillet so that you are not stressing about oven times on the big eve.
Start by cutting the Brussels sprouts in half and discarding any bits that look less than stellar. Save the leaves that fall off because they will turn crunchy in the skillet and are honestly are my favorite part. Add them cut side down to a hot skillet with olive oil and leave them until golden brown. I used white miso as the base of the sauce which a nice rich, umami depth to it and then cooked it down with lemon juice and honey. It is seriously addictive and you could add it to any vegetable but it goes so well with crispy sautéed Brussels.
These Miso Lemon Honey Brussels Sprouts are the perfect side for your next holiday dinner or a quick weeknight vegetable situation!
Recipe and Headnote Rachel Gurjar
- 3 tablespoons white miso
- 3 tablespoons honey
- 1/ 4 cup fresh lemon juice
- 2 pounds Brussels sprouts, ends trimmed, halved
- 2 tablespoons La Tourangelle Extra Virgin Olive Oil
- Kosher salt, as needed
In a small pot, add the white miso paste, honey, lemon juice, 3 tablespoons water and a pinch of salt. Whisk everything to mix well and bring to a gentle simmer. Cook for about 6 minutes, stirring continuously to ensure nothing sticks to the bottom of the pan. Remove from heat and set aside.
In a skillet, heat olive oil over medium-high heat. Add halved Brussels sprouts, cut side down, and cook until golden brown, about 4 -5 minutes.
Transfer Brussels sprouts to a serving platter, drizzle with miso lemon sauce and serve hot.