Miso Butter Roasted Brussels Sprouts

Miso Butter Roasted Brussels Sprouts

The combination of Miso and Butter are perfect for roasting all types of Veggies but I specially like it with Cabbage and Brussels Sprouts. There is a wonderfully tasty recipe for the roasted Cabbage here on the site. This variation can be served as a side dish or over Rice as a main. I’ve also included the easy umami rich recipe for the Shiitake Rice below.

Serves 2 -4 (Serves two as a meal with the addition of Rice)

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Ingredients

2 lbs (908 g) Brussels Sprouts trimmed and cleaned

1 Green Onion sliced for garnish

2 Tbsp (30 g) Miso Paste ( I use Cold Mountain Miso)

2 Tbsp (30 g) Vegan Butter melted

1 Tbsp (15 ml) Rice Vinegar

1 Tbsp (15 ml) Mirin

2 tsp (10 ml) Black Vinegar (found at your local Asian markets)

1 tsp (5 ml) Toasted Sesame Oil

1 tsp (5 g) Garlic Powder

White Pepper to taste

Shiitake Rice

1 1/2 cups un cooked Rice ( I use Jasmine)

3 dried Shiitake Mushrooms chopped stem removed

1 Green Onion sliced

1/2 Tbsp (7.5 g) ground Mushroom Powder (You can also use an umami blend such as Trader Joe’s)

1 tsp (5 ml) Toasted Sesame Oil

Directions

1. Cut and trim the Brussels Sprouts. Peel away any loose or discolored layers and then cut them in half.

2. Mix together the melted Butter, Miso Paste, Sesame Oil, Mirin, Rice and Black Vinegars, Garlic Powder and Pepper. Reserve 2 Tbsp of the mixture for later.

3. Add the cleaned Brussels Sprouts to a large bowl and toss with the Miso Butter mixture.

4. Lay the Brussles Sprouts on a baking sheet in one even layer. Bake at 375 for 20 minutes. Flip and continue baking for another 15 minutes or until golden brown.

5. Make the rice according to package directions but add the Mushroom Powder, Mushrooms and Green Onion to the cooking vessel.

6. Serve Brussels Sprouts over Shiitake Rice and with a little extra Miso Sauce.