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.
Lemon Miso Vinaigrette1.
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.
Clean and half the Brussels sprouts2.
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.