Charred Brussels Sprouts with Pear & Orange Miso Glaze

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

Such Complex Flavors, You'll Be Amazed It Only Took 15 Minutes

Charring Brussels sprouts adds earthy, caramelized depth, and the addition of orange adds brightness and sweetness to counter the slight bitterness. Miso adds a whop of salty, funky complexity to create a sophisticated side dish in under 15 minutes.

Chadwick’s Checklist

What you need to know before you cook.

A work or large skillet is best for getting even char on your Brussels.
This dressing is also great on roasted root veggies, charred cabbage wedges, and more!
No miso? Just try an equal part of soy sauce.
Apples, mango, or another firm, sweet-tart fruit would work well in place of pears.

SERVING SIZE: 4-6 PREP TIME: 5 mins COOKING TIME: 10 mins

Ingredients

2 lbs. Brussels sprouts, washed and cut in half (quartered if larger)
3 Tablespoons olive oil
2 cloves garlic, finely chopped
1½ Tablespoons white miso (I like Miso Master brand)
Juice of 1 large orange
1 crisp D'Anjou pear, cored and sliced ⅛"– ¼" thick
Kosher salt to taste

Directions

Heat a wok or large skillet to medium-high heat. Add olive oil and let heat to a slight smoke (just a minute or so). Add the garlic and stir 1-2 minutes until it begins to brown, yet not burn. Toss in the Brussels sprouts and cook 5-7 minutes until they begin to char on the edges. Use a wooden spoon to toss every few minutes so the sprouts brown evenly. They should be slightly soft on the outside and a little crunchy in the center.
In a small bowl, whisk together the orange juice and miso until fully incorporated.
Add the pear to the sprouts. Pour over the miso glaze and toss 1-2 minutes until heated through.
Season with Kosher salt to taste.
Serve.