"A savory, sweet blend of autumnal and Asian flavors. Every bite is a journey through this dish’s flavor profile, repeatedly drawing you in for more of the earthiness of toasted nuts & seeds and umami of miso."
Autumnal Miso Brussels Sprouts
5
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A Note from Feedfeed
When autumn hits we break out the brussels sprouts along with other hearty veggies. This easy side dish is great for the holidays or any weeknight dinner addition. Tossed in a sweet and tangy miso dressing plus sweet golden raisins cuts the bitterness from the sprouts.
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- Recipe Card
Prep time: 5mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
Ingredients
- 1 chopped shallot
- 1 pound shaved or sliced Brussels sprouts
- 2 tablespoons avocado oil
- 3 tablespoons toasted and chopped walnuts
- 3 toasted pepitas
- 2 chopped scallions
- 3 tablespoons golden raisins
Method
Instructions
Step 1
Prepare your shallot and Brussels sprouts. Using a mandolin to shave the Brussels sprouts will make life SO much easier! You can even buy them pre-shaved at the store. Otherwise, make sure to wash your sprouts and slice them by hand. This is what I did and it didn’t take a lot of time but was definitely not the most efficient use of my time.
Step 2
In a large pot, heat up the avocado oil. Once heated, add in the shallots and cook until slightly translucent, stirring occasionally. Add in the shaved Brussels sprouts and mix to incorporate, ensuring everything is coated in a thin layer of oil. Cook until Brussels are just beginning to get tender.
Step 3
Serve in a large bowl with dressing and toppings.
ingredients
Miso Dressing
- 2 tablespoons sesame oil
- 2 tablespoons avocado oil
- 2 tablespoons miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey or agave
- 1/2 tablespoon lime juice
- 1 clove minced garlic
- 1 teaspoon minced ginger
Miso Dressing Instructions
Step 1
While the Brussels are cooking, make your sauce by whisking all of the ingredients together until smooth and creamy. Pour over the Brussels and cook over medium heat for a few minutes until ginger is fragrant and Brussels are tender.