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Crispy Brussels Sprouts with Lemon Miso Sauce and Aleppo Pepper

/ Source: Courtesy of Brad Farmerie, executive chef of PUBLIC Restaurant in New York
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Lizzie Starr
RATE THIS RECIPE
(15)

Ingredients

Lemon Miso Vinaigrette
  • 1 cup sake
  • 1 cup sugar
  • 1 lemon, zested
  • 2 1/2 tablespoons lemon juice
  • 6 tablespoons rice vinegar
  • 6 tablespoons light miso
  • 1 1/2 teaspoons salt
  • Brussels Sprouts
  • 1 pound Brussels sprouts, cleaned and halved
  • Olive oil
  • 1/8 teaspoon of Aleppo pepper
  • Kosher salt
  • Chef notes

    NOTE: This sauce will last quite a long time in the refrigerator, and once the weather warms up enough to grill makes a super tasty glaze for grilled chicken or fish.

    Preparation

    Lemon Miso Vinaigrette

    1.

    In a pot bring sake, sugar and lemon zest to a boil.

    2.

    Add remaining 4 ingredients and simmer until it reaches a syrup consistency.

    Brussels Sprouts

    1.

    Clean and half the Brussels sprouts

    2.

    Lightly coat the vegetables with olive oil and place Brussels sprout halves cut-side up on a baking tray. Cook under the broiler, tossing with a spoon every few minutes to char and cook them. "It is important to get a good, deep brown color so that they cook and develop a smoky, slightly bitter flavor," said Farmerie.

    3.

    Toss sprouts with the sauce, season with salt and aleppo pepper and serve.

    Source: Courtesy of Brad Farmerie, executive chef of PUBLIC Restaurant in New York