Blackened Miso-Butter Brussels and Dijon Green Beans
(more of a guideline than a recipe)
early-season brussels (smaller than, say, ping-pong balls)
red miso paste
green (or purple) beans
seeded-style dijon mustard
For the brussels: preheat oven to 400. Wash the brussels and slice each in half, top to bottom. In a small dish, combine equal parts miso and butter and mix. You can add a splash of, say, vinegar or sherry if you wish, but it isn't necessary. Heat a cast-iron pan, large enough to fit all your sprouts, over medium. Spread a bit of the miso butter on the face of each brussels half and place them, face down, in the pan. Cook for 10 minutes, or until the faces have begun to crisp up. Transfer to the oven to finish, another 10 minutes, or until they have reached the desired softness.
For the green (or purple) beans: pluck the tough stems off the end of each and wash them. Heat a bit of oil in a pan over medium-low and add the beans, tossing frequently. After they have some heat, but aren't cooked, add salt (not too much) and a generous dash of chinese five-spice, toss, then add enough seeded-style dijon to lightly coat them. Serve them immediately, before they have completely cooked.