Eva’s Roasted Brussels Sprouts with Miso and Orange
2 lbs. Brussels sprouts, washed and cut in half (quartered if larger) 3 Tablespoons olive oil 2 cloves garlic, finely chopped 1⁄2 Tablespoons white miso (get at Whole Foods)
Juice of 1 large orange 1 crisp D'Anjou pear, cored and sliced 1⁄8"-1⁄4" thick Kosher salt to taste
Heat a wok or large skillet to medium-high heat. Add olive oil and let heat to a slight smoke (just a minute or so). Add the garlic and stir 1-2 minutes until it begins to brown, yet not burn. Toss in the Brussels sprouts and cook 5-7 minutes until they begin to char on edges. Use a wooden spoon to toss every few minutes so the sprouts brown evenly. They should be slightly soft on the outside and a little crunchy in the center.
Whisk together the juice and the miso until fully incorporated.
Add the pear to the sprouts. Pour over the miso glaze and toss 1-2 minutes until heated through. Season with Kosher salt to taste. Serve.