As I get ready to leave for Thailand, I?m reflecting on foods I missed the last time I was in Southeast Asia. Pasta was definitely up there, as were tacos. By some sort of miracle I found a couple of Italian restaurants that happily served me plate after heaping plate of spaghetti (I wasn?t as lucky with Mexican food). This time around, I think I?m going to miss Brussels sprouts. Yup, seriously.
 
I never thought I?d be someone who craved vegetables ? let alone Brussels sprouts. But the more I eat fresh fruits and veggies, the less I want my old favorites like pizza and pasta. Don?t get me wrong ? I still swoon for a slice of vegan pie from Boiler Room. Eating it less frequently, though, makes it even more special. When it comes down to it, all I want is something savory and satisfying. With this Charred Brussels Sprout Salad with Miso Mustard Dressing, all of my needs are met.
I should mention that the inspiration behind this dish comes from one of my favorite vegetarian restaurants in Chicago ? Mana Food Bar. My friend (who used to work there) recommended we split a side of Brussels sprouts at happy hour. I knew they?d be good, because everything at Mana is phenomenal, but I had no idea what my tastebuds were in for. Sweet, salty, and tangy all at once, I had to recreate those Brussels sprouts in some form or fashion.

This salad features thinly sliced Brussels sprouts, which I roasted until caramelized and crispy on the edges to really elevate the flavor. The farr...