Miso Butter Roasted Brussels Sprouts with Shiitake Rice
Ingredients
Brussels sprouts
- 2 lbs Brussels Sprouts
- 1 Green Onion
- 2 Tbsp Miso Paste
- 2 Tbsp Vegan Butter
- 1 Tbsp Rice Vinegar
- 1 Tbsp Mirin
- 2 tsp Black Vinegar
- 1 tsp Toasted Sesame Oil
- 1 tsp Garlic Powder
- White Pepper to taste
Shiitake rice
- 1 1/2 cups uncooked Rice
- 3 dried Shiitake Mushrooms
- 1 Green Onion
- 1/2 Tbsp ground Mushroom Powder
- 1 tsp Toasted Sesame Oil
Preparation
Cut and trim the Brussels Sprouts. Peel away any loose or discovered layers and then cut them in half.
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.
Add the cleaned Brussels Sprouts to a large bowl and toss with the Miso Butter mixture.
Lay the Brussels 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.
Make the rice according to package directions but add the Mushroom Powder, Mushrooms and Green Onion to the cooking vessel.
Serve Brussels Sprouts over Shiitake Rice and with a little extra Miso Sauce.
