Miso honey brussels sprouts

Yummy yummy

Hello, friends! I hope you’re able to get some relaxation in this week, along with lots of good food and time with loved ones. And if you’re working, I hope the customers aren’t total assholes and you make a lot of money, or at least get through the day with minimal hassle.

We always hosted Thanksgiving growing up. Every year, my mom would send us out of the house (and out of the way) for a few hours while she cooked. We’d usually go see a movie and then finish setting up when we got back. We’d move the furniture out of the main floor and into the garage, which became a smokers lounge for the night. We’d set up extra tables wherever we could (the kids table was sometimes relegated to the basement), squeezing in as many chairs as possible. We’d put out the fancy plates and the taper candles and the napkins with the mistletoe embroidery.

Not pictured: the ~20-person table behind me (look at this old ig filter, lol)

My mom kept a file on the whole ordeal stretching back decades, diligently recording the final headcount (usually in the 40-50 range) and tracking trends in people’s food and drink preferences from year to year, noting what we’d need more or less of next year. It was mostly family but the invite extended to friends or significant others or the occasional, loosely-connected person who found themself in Milwaukee that week with no other plans. I think it was something of a shock for Ben, the first time he came to our Thanksgiving. The noise alone could be overwhelming, with dozens of adults whose normal tone of voice could accurately be described as “yelling” crammed into a tight space, getting absolutely sauced.¹

Some things were served buffet style, some things we walked around and dished out, some things were passed up and down the table. We had turkey and mashed potatoes and green beans, yes, but we also had mostaccioli and spanakopita and Spanish rice (and, I want to say, chicken from my uncle’s Chinese restaurant, though I’m 90% sure I’m conflating that with Christmas, wishful remembering on my part). We had boxes of chocolates and lemon bars and more pies than reasonable.

After dinner, a couple of uncles would take up their position at the sink, doing dishes while we cleared the plates and split loosely into two groups for a big Trivial Pursuit game. We’d mix the cards from a few different versions, which added to the chaos (categories often changed between versions) but leveled the playing field a bit across generations. Players came to the game in varying degrees of intoxication and with a mixed sense of fidelity to the rules. The designated question-readers were often in grade school and subjected to all manner of heckling from the opposing team, especially when stumbling over an unfamiliar word. You also had the free agents who refused to pick a side — opting instead to watch football in an adjacent room, still within earshot — who would call out answers whenever convenient to them, causing outrage at the game table.

This was my favorite part of Thanksgiving. Passing around a box of Whitman’s chocolates, pleasantly buzzed, tracing a wine stain on the tablecloth, and talking good-natured shit as the other team argued over an answer, candles flickering and at least one person snoring on the couch in the other room.

All this stopped with the pandemic. My mom hosted one last time after the vaccines came out, but it was the end of an era. That’s ok. Things change and these nights are baked into me, I won’t lose them. We’re not going home for the holidays and don’t know enough people up here yet to have a Friendsgiving (next year 🤞), so it’ll be just the two of us.² We’re still making a full feast, though, and I thought I would share one of our go-to side dishes. I’m not a recipe developer and honestly couldn’t give you measurements if I tried. You’re just gonna have to taste your way through this one.

Miso honey brussels sprouts

[I somehow don’t have a photo! Will take one Thursday and come back and add it.]

Ingredients

• Brussels sprouts (a pound or so)

• EVOO (a couple glugs)

• White miso (a heaping spoonful)

• Champagne vinegar (a glug or two, could use white wine, rice wine, or apple cider vinegar too)

• Dijon mustard (a tablespoon?)

• Ginger (minced, I use the kind that comes in a tube…maybe 2 teaspoons)

• Garlic (a couple cloves, minced)

• Honey (a tablespoon?)

• Pomegranate seeds (optional, though encouraged)

• Salt & pepper

What to do

1. Preheat your oven (425) or air fryer (400). I usually preheat with a pan in the oven, if cooking that way.

2. Halve or quarter your brussels, depending on how big they are. Throw out the outermost layer of leaves but keep the inner ones that happen to fall off.

3. (Optional) Put them in a bowl and cover with cold water, let them sit for 10-15 mins.

4. Drain the brussels, drizzle with EVOO and sprinkle with salt and pepper. Toss to coat.

5. Cook:

   1. Oven: cover your baking sheet with parchment paper and spread the brussels in an even layer. Cook for about 30 mins, stirring around at about the halfway point. Check them starting around 20 mins.

   2. Air fryer: pour them into the basket. Cook for about 15 minutes, giving them a good shake every 5 mins or so. Keep a close eye, especially after 10 mins.

6. While cooking, make your sauce. Mix the miso, ginger, champagne vinegar, dijon, and honey. I usually sautee my garlic for like 30-60 seconds before adding it. I’ll use a splash of water to thin it out if needed. Taste and adjust proportions according to what you want! You’re the one eating them! If it tastes kind of extreme on its own, just know it’ll be toned down a bit once actually on the brussels.

7. When they’re done, transfer your brussels to a serving dish. Drizzle and toss with the sauce. You don’t want to drown them, but don’t be shy either. It’s best to do this shortly before eating them, otherwise they’ll get soggy.

8. Toss in the pomegranate seeds. Again, these are optional but really pop. I’ve also used dried cranberries, but I like how pomegranate seeds kind of burst when you bite into them.

9. Enjoy!

Let me know if you make these or if you have a go-to side dish you want to evangelize! I’m always looking to get more tasty, bold veggies on our table.

1. Sometimes, we’ll just be sitting around the house chatting and Ben will have to interrupt me to ask me to stop shouting. Likewise, it was a shock for me going to his family dinners the first time — so quiet, so polite!

2. And Otis, of course.