Brussels sprouts with miso butter and bacon (grill stone)

"We are huge fans of Bricknic's handy cooking stones! You can prepare anything in them, and their versatility and playfulness invite you to use the cooking stone often. This time, I made Brussels sprouts with miso butter and bacon bits with the cooking stone. I'm honest when I say I don't like classic Brussels sprouts, but this recipe is truly delicious!" - Bo

Let's get started!

1. Light your kamado and bring it to 180 °C. You can also use the cooking stone in the oven if you don't have time to light the kamado. In that case, preheat the oven to 180°C.
2. In a bowl, mix the softened butter with the miso paste and lime juice. Stir well until smooth and lightly season with salt and pepper. Set aside.
   
3. Drizzle a little vegetable oil inside the Bricknic Cooking Stone. Add the halved Brussels sprouts and toss to coat them all with oil. Also, add the sliced bacon bits. Season with salt and pepper and place the lid on the cooking stone.
4. Place the cooking stone on your kamado or in the oven and roast the Brussels sprouts for 25 minutes until they start to soften and turn golden brown.
5. Remove the cooking stone (with heat-resistant gloves, as it will be hot!) from the oven and carefully spoon the prepared miso butter mixture over the roasted Brussels sprouts. Toss well so that the butter evenly coats the sprouts.
6. Place the cooking stone back on the kamado or in the oven without the lid and roast the Brussels sprouts for another 15 minutes. The sprouts are ready when they are caramelized, golden brown, and glossy.
7. Sprinkle the Brussels sprouts with some toasted sesame seeds for a nutty crunch. Enjoy your meal!

Tip

Want to go wild with the Bricknic cooking stone? Be sure to check out Bricknic's recipes page for more inspiration!