Today’s Lunch: Gratin of Brussels Sprouts and Tomatoes with Miso

The name says it all, I think. I sauteéd Brussels sprouts in butter and miso, added some plum tomatoes once they started to caramelize, then broiled it in the toaster with mozzarella.

I think the decision to use miso was an homage to my recent posting of kimchi. The sprouts already have a fair amount of umami, but miso, right?

And of course, everything tastes better with melted cheese on it.