Miso-Sesame Brussel Sprouts with Crispy Panko Topping
1lb brussel sprouts, trimmed and halved
2 tbsp miso glaze
2 tbsp dijon mustard
2 tbsp rice vinegar
1 tbsp soy sauce or tamari
1 tbsp sesame oil
½ tsp chili flakes
¼ cup olive oil or neutral cooking oil
¼ cup panko bread crumbs
¼ cup parmessan
2 tbsp sesame seeds
½ tsp salt
optional: diced green onions
Glazed Brussel Sprouts:
In a small bowl, whisk together miso paste, Dijon mustard, rice vinegar, sesame oil, soy sauce, and chili flakes. Slowly stir the oil in and set aside.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once heated, sauté the brussel sprouts for 7 to 8 minutes, stirring occasionally until tender.
While the brussel sprouts cook, combine panko breadcrumbs, parmesan, and sesame seeds in a small bowl and toss to combine.
Pour miso-sesame mixture into skillet with Brussels sprouts and toss to coat.
Remove from heat, place in a bowl or on a platter, and top with the panko, parmesan mixture.