Charred Brussels Sprouts with Miso-Caramel Glaze, Black Garlic Soil, and Crispy Shallot Nest

Once relegated to the margins of dinner tables, Brussels sprouts are experiencing a well-deserved renaissance. In this dish—Charred Brussels Sprouts with Miso-Caramel Glaze, Black Garlic Soil, and Crispy Shallot Nest—the humble sprout transcends its rustic roots, emerging as a work of culinary art.

This recipe captures the spirit of avant-garde cuisine: bold flavors, refined textures, and a presentation that engages all the senses. The bitter, nutty character of the Brussels sprouts finds harmony with the deep umami of miso and black garlic, while crispy shallots and panko "soil" offer playful contrasts in texture. It is both a celebration of the vegetable and a testament to the power of technique and creativity.

Serves: 2

This avant-garde dish transforms Brussels sprouts into a centrepiece, balancing umami, sweetness, and crunch with modern plating.

Ingredients:

• Brussels sprouts: 300 g (trimmed and halved)
• White miso paste: 30 g
• Maple syrup: 20 g
• Rice vinegar: 10 g
• Butter: 20 g (or vegan butter for plant-based)
• Black garlic (fermented): 3 cloves (finely mashed)
• Panko breadcrumbs: 30 g
• Shallots: 2 large (thinly sliced)
• Cornstarch: 10 g
• Neutral oil (for frying): 100 g
• Sea salt: To taste
• Microgreens or shiso leaves (for garnish)

Step 1: Make the Black Garlic Soil

1. In a small pan over medium heat, melt 10 g of butter, then add the mashed black garlic. Stir until fragrant, about 1 minute.
2. Add the panko breadcrumbs and toast, stirring constantly, until darkened and crisp, about 2–3 minutes.
3. Remove from heat, season with a pinch of salt, and set aside. The mixture should resemble rich, earthy "soil."

Step 2: Prepare the Miso-Caramel Glaze

1. In a small saucepan, melt the remaining 10 g of butter over medium-low heat. Stir in the miso paste, maple syrup, and rice vinegar, whisking until smooth and glossy, about 2 minutes.
2. Simmer for another minute until slightly thickened. Remove from heat and set aside.

Step 3: Char the Brussels Sprouts

1. Heat a heavy pan (preferably cast iron) over high heat and add a drizzle of neutral oil.
2. Place the Brussels sprouts cut side down and sear without moving them for 3–4 minutes until deeply charred. Flip and cook for another 2 minutes until just tender. Sprinkle with a touch of salt.

Step 4: Create Crispy Shallot Nests

1. Toss the thinly sliced shallots with the cornstarch to coat lightly.
2. Heat the neutral oil in a small pan to 160°C (320°F). Fry the shallots in batches until golden and crisp, about 2–3 minutes.
3. Drain on paper towels and lightly salt. While still warm, shape into small, delicate “nests.”

Step 5: Assemble the Dish

• Spread the black garlic soil across the base of each plate.
• Arrange the charred Brussels sprouts artfully on top.
• Drizzle with the miso-caramel glaze, letting it pool slightly around the soil.
• Place a crispy shallot nest delicately over the sprouts.
• Garnish with a few sprigs of microgreens or shiso leaves.

Wine Pairing Suggestion:
A dry, oaky Chardonnay or a mild, slightly sweet sake pairs beautifully with the umami and caramelized notes.