Miso Butter for Roasted Brussels Sprouts — retrospective whole-Recipe report

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Hard-roasted Brussels sprouts glazed with savoury-sweet miso butter and rice vinegar. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Miso Butter for Roasted Brussels Sprouts v1. Its preserved source is recipes-tmp/miso-butter-for-roasted-brussels-sprouts.md with SHA-256 a7fc3cadf6c5e83b5c32cfc91a020f249f4273ecd2a0df98129459290d6bbd9f. The serialized draft SHA-256 is acccb7c63dce871ec580fd5a62c39e4b550e3dad1ef516af3dac9c6563099528. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — MISO BUTTER

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
unsalted-butter-softened	Unsalted butter, softened	100 g	12.50%	Unsalted butter, softened.
white-miso	White miso	50 g	6.25%	White miso.
honey	Honey	20 g	2.50%	Honey.
rice-vinegar	Rice vinegar	20 g	2.50%	Rice vinegar.
soy-sauce	Soy sauce	10 g	1.25%	Soy sauce.
garlic-finely-grated	Garlic, finely grated	5 g	0.63%	Garlic, finely grated.
sesame-oil	Sesame oil	5 g	0.63%	Sesame oil.

Method

1. Beat butter, miso, honey, rice vinegar, soy sauce, garlic, and sesame oil until homogeneous.
2. Reserve 120 g for this recipe; refrigerate the remainder.

Phase Outputs

Key	Phase Output	Description
miso-butter	Miso butter	Prepared intermediate for a later Phase. Use 120 g; refrigerate the remainder.

PHASE B — ROAST

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
brussels-sprouts-trimmed-and-halved	Brussels sprouts, trimmed and halved	800 g	100.00%	Brussels sprouts, trimmed and halved.
neutral-oil	Neutral oil	40 g	5.00%	Neutral oil.
fine-salt	Fine salt	8 g	1.00%	Fine salt.
black-pepper	Black pepper	2 g	0.25%	Black pepper.

Method

1. Heat oven and a heavy baking tray to 230 C.
2. Toss sprouts with oil, salt, and pepper.
3. Place cut-side down on the hot tray and roast for 18 min–25 min until deeply browned and tender.

Phase Outputs

Key	Phase Output	Description
roasted-sprouts	Roasted sprouts	Prepared intermediate for a later Phase. Use all sprouts; approximately 650 g is a source finished-weight estimate.

PHASE C — GLAZE

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
toasted-sesame-seeds	Toasted sesame seeds	15 g	1.88%	Toasted sesame seeds.

Method

1. Use the reserved 120 g miso-butter portion; retain the refrigerated remainder.
2. Transfer hot sprouts to a bowl and toss with miso butter until glossy.
3. Return to the oven for 2 min, then finish with sesame seeds.

Miso salinity varies, so taste before adding extra salt. The butter is reusable and keeps refrigerated for up to 7 days.

Phase Outputs Used

Phase Output	Use
Miso butter	Use miso-butter. Use 120 g; refrigerate the remainder.
Roasted sprouts	Use roasted-sprouts. Use all sprouts; approximately 650 g is a source finished-weight estimate.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.