There is a general and universally accepted rule that the best way to prepare Brussels sprouts is roasting, not boiling. I stick to that edict. Roasting caramelizes Brussels sprouts and makes their leaves delightfully crispy. The finishing touch is the sweet and sticky miso-based sauce. It’s important to add the sauce to hot Brussels sprouts— the sauce sticks much better, and you’ll hear the vegetables sizzle. Pair this dish with the Radish Salad with BlackVinegar (page 159 of Veg-Table).
The full recipe for this dish is available in my cookbook, Veg-Table