Ingredients
- 2 pint brussels sprouts, blanched, shocked and cut in half
- 1 pint granny smith apple, peeled, cored and cut into medium chunks
- 6 slice thick-cut bacon, cut into 1/2” chunks
- 1 cup miso glaze (recipe below)
- 2 tablespoon unsalted butter
- 10 tablespoon mint leaves, cut into chiffonade
- 2 pint brussels sprouts, blanched, shocked and cut in half
- 1 pint granny smith apple, peeled, cored and cut into medium chunks
- 6 slice thick-cut bacon, cut into 1/2” chunks
- 1 cup miso glaze (recipe below)
- 2 tablespoon unsalted butter
- 10 tablespoon mint leaves, cut into chiffonade
- 1 cup sake
- 4 cup chicken stock
- 3 clove garlic, roughly chopped
- 1/3 cup white miso paste
- 1/4 cup honey
- 1 teaspoon sriracha
Preparation
Baking Directions:
In a bowl, sprinkle sugar over apples to lightly coat.
In a large sauté pan, sauté apples in canola oil until golden brown.
Transfer apples to a plate lined with a paper towel.
In another large sauté pan, render bacon in 2 tablespoons of canola oil until nicely browned.
Remove bacon from pan, but leave the fat.
In the same pan brown the brussels sprouts in the bacon fat on the cut side until golden.
Add the miso glaze and reduce until it clings to the sprouts.
Swirl butter into pan until fully incorporated into the glaze.
Add bacon and apples to the sprouts and stir to fully coat all ingredients.
Transfer to a serving bowl and top with mint chiffonade.
For the glaze: In a large pot, bring sake to a boil and then reduce by 2/3. Add chicken stock and garlic and reduce mixture by half to yield about 2 cups of liquid.
Add miso paste, honey and sriracha.
Strain.
