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, stems removed
- 1 Green Onion, sliced
- 1/2 Tbsp (7.5 g) ground Mushroom Powder (or umami blend)
- 1 tsp (5 ml) Toasted Sesame Oil
Preparation
Cut and trim the Brussels Sprouts. Peel away any loose or discolored layers and then cut them in half.
In a bowl, mix together the melted Vegan 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°F (190°C) for 20 minutes. Flip and continue baking for another 15 minutes or until golden brown.
Cook the rice according to package directions, but add the Mushroom Powder, chopped Shiitake Mushrooms, and Green Onion to the cooking vessel.
Serve the roasted Brussels Sprouts over Shiitake Rice and drizzle with the reserved Miso Sauce.
