Miso Butter Roasted Brussels Sprouts with Shiitake Rice
Ingredients
- 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 and peel away any loose or damaged layers, then cut them in half.
Mix together the melted butter, miso paste, sesame oil, mirin, rice vinegar, black vinegar, garlic powder, and pepper, then 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 Fahrenheit for 20 minutes, flip, and continue baking for another 15 minutes or until golden brown.
Make the rice according to package directions, adding the mushroom powder, mushrooms, and green onion to the cooking vessel.
Serve the Brussels sprouts over shiitake rice and with a little extra miso sauce.
Notes
This recipe can be adapted with other roasted vegetables for variety.
