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Ingredients
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Brussels sprouts
Miso caramel
Finish & garnish
Method
Brussels sprouts
prepare
Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve or quarter them so pieces are roughly even (about 1/2–3/4 inch thick). Pat dry.
roast or pan-sear
Preheat oven to 425°F (220°C) if roasting. For oven method: toss the trimmed sprouts with 2 tbs oil, 1 tsp kosher salt, and 1 tsp black pepper on a rimmed baking sheet in a single layer, cut side down. Roast for 18–22 minutes, until deep golden and caramelized at the cut edges and tender inside, shaking the pan once halfway through. For stovetop method: heat a large heavy skillet over medium-high heat until hot, add 2 tbs oil, add sprouts cut-side down in a single layer (do in batches if needed). Cook without moving 6–8 minutes until deeply browned, then reduce heat to medium, cover and cook 4–6 more minutes until tender; season with salt and pepper.
Miso caramel
make caramel
While the sprouts roast or pan-sear, melt 2 tbs unsalted butter in a small skillet or saucepan over medium heat. Add 3 tbs brown sugar and stir until dissolved and bubbling lightly, about 2 minutes.
finish sauce
Whisk in 1 tbs white miso paste, 1 tsp soy sauce, 1 tsp rice vinegar, and 2 tbs water. Reduce heat to low and simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust: add 1 tsp lemon juice to brighten if too sweet. Keep warm but do not boil vigorously (miso is delicate).
Finish & serve
When the Brussels sprouts are golden and tender, transfer them to a large bowl or keep on the baking sheet. Pour the warm miso caramel over the sprouts and toss gently to coat evenly so the glaze clings to the cut surfaces.
Transfer to a serving dish and sprinkle 1 tsp togarashi evenly over the glazed sprouts. If using, scatter 1 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions on top for additional texture and color. Taste and add a pinch more salt if needed.
Serve hot as a side dish. Leftovers: store in an airtight container in the refrigerator up to 2 days; reheat gently in a skillet to avoid overcooking.