This recipe is a beefed up (or porked up) version of my favorite Golden Brussels Sprouts. Halved sprouts are sauteed in bacon fat until tender and deeply caramelized. Finished with Parmesan cheese and crispy bacon, these flavorful little nuggets are served with a bright miso-mustard. The combination of the sprouts, bacon and miso-mustard is big, bold and perfect with an ice cold beer. I’ll have to say that miso is quickly becoming one of my new obsessions. Several weeks ago I prepared this Miso Butter Roasted Chicken, and I was really surprised at how tasty it was. Miso, a fermented rice, barley or soy bean paste, provides a salty depth of flavor. Not just for soup anymore, this umami powerhouse works well with meat, fish, vegetables and even dessert (see Bittman article below)! Continue reading for the recipe.