Miso Butter Roasted Brussels Sprouts with Shiitake Rice
Ingredients
- 2 lbs (908 g) Brussels Sprouts trimmed and cleaned
- 1 Green Onion sliced for garnish
- 2 Tbsp (30 g) Miso Paste
- 2 Tbsp (30 g) Vegan Butter melted
- 1 Tbsp (15 ml) Rice Vinegar
- 1 Tbsp (15 ml) Mirin
- 2 tsp (10 ml) Black Vinegar
- 1 tsp (5 ml) Toasted Sesame Oil
- 1 tsp (5 g) Garlic Powder
- White Pepper to taste
Shiitake rice
- 1 1/2 cups uncooked Rice
- 3 dried Shiitake Mushrooms chopped stem removed
- 1 Green Onion sliced
- 1/2 Tbsp (7.5 g) ground Mushroom Powder
- 1 tsp (5 ml) Toasted Sesame Oil
Preparation
Cut and trim the Brussels Sprouts. Peel away any loose or damaged layers and then cut them in half.
Mix together the melted butter, miso paste, sesame oil, mirin, rice vinegar, black vinegar, garlic powder, and pepper. Reserve 2 tablespoons 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 degrees for 20 minutes. Flip and continue baking for another 15 minutes or until golden brown.
Prepare the rice according to the package directions, adding the mushroom powder, shiitake mushrooms, and green onion to the cooking vessel.
Serve the Brussels Sprouts over the shiitake rice and drizzle with the reserved miso sauce.
Tips
The miso butter mixture works well with other roasted vegetables for variety.
