Miso-Teriyaki Glazed Brussels Sprouts
Ingredients
- Salt
- 1 pound Brussels sprouts, cleaned and split in half
- ¼ cup shiro (white) miso
- ½ cup teriyaki sauce
- ¼ cup sake or mirin
- 1 teaspoon chili paste or red chili flakes
- Salt and pepper to taste
Instructions
- Bring 1½ quarts water to a boil in a large pot. Add salt and blanch Brussels sprouts for 3—5 minutes, until their green color pops and they are slightly soft. Rinse under cold water to shock and stop cooking. Drain well and air dry on a baking sheet lined with paper towels. In a mixing bowl add remaining ingredients and mix with a whisk till all incorporated. (If you do not want spice, omit or reduce the chili.) Add Brussels sprouts to the bowl and mix to completely coat them. Remove the sprouts from the sauce and place them on air fryer trays. (Save the remaining sauce for plating; if you want a thicker paste put sauce in a pan over medium heat and reduce by half.) Make sure your air fryer is on and preheated to 370°F. Place your Brussels sprouts cut side down on your air fryer pans and cook for 8 to 10 minutes. After the Brussels sprouts are cooked you have two options for plating: You can recoat them in sauce and serve in a bowl, or you can make a streak of sauce on each plate and place the Brussels sprouts on top of the sauce.
Notes
STEWART WEINSTEIN
SME Southwest Regional Director for Edibles; Verano Cannabis, verano.com
C-CAP 2000
East Valley Institute of Technology, Mesa
