This side dish is super hearty and satisfying. The miso butter adds an umami flavor and the added sweetness from the honey balances the shaved brussels sprouts. Whether you eat this Shaved Miso Brussels Sprouts with Quinoa as a side dish, or as an entree. Your palette and belly will be pleased and thank you.

Twist on classic brussels sprouts

It is not news that brussels sprouts emerged on the food scene in a powerful way over the past few years. Brussels can be transformed and flavored in so many ways, really the possibilities are endless. Brussels sprouts to me look like little, tiny baby cabbages. I have found that shredding your sprouts will cause them to cook evenly and much faster than cooking your sprouts whole. This will provide you with a hearty, nutritious crunch to your dish.

miso on everything please

I have just recently discovered the world of miso, of course everyone knows the tried-and-true miso soup. What gives miso soup a funky, savory, salty flavor? Miso is a fermented paste that’s made by inoculating a mixture of soybeans with koji, (koji is typically cultivated from rice, barley, or soybeans). There are many different varieties of miso red, yellow, white, and dark versions. Any variety will work great in this recipe, use one you know and love or if you’re new to miso the white and red variety, can typically be found in grocery stores.

shaved miso brussels sprouts and quinoa a

ingredients you will need to make shaved miso brussels sprouts and quinoa

Brussels Sprouts (thinly sliced)
Red Bell Peppers
Cooked Quinoa
Butter
Honey
Miso
Salt and Pepper
Green Onions for garnish

how to make shaved miso brussels sprouts and quinoa step by step

STEP 1: Cook Quiona according to package instructions. Prepare vegetables by shredding Brussel sprouts into thin slices and cutting Red Bell peppers into strips. Thinly slice green onions both green and white part, set aside for garnish later.

STEP 2: In a large sauce pan over medium heat, add olive oil. Sautee Brussels and red peppers for 10 minutes stirring occasionally. Add butter to pan, once butter is golden and foamy about 3-5 minutes add miso, honey, and quinoa. Cook another 5 minutes.

STEP3: Top with green onions and serve warm.

shaved miso brussels sprouts with quinoa

notes for success

You can shred your own fresh Brussels Sprouts or buy them pre-shredded. If you can only get your hands on frozen brussels sprouts, defrost the frozen sprouts first and reduce the initial cooking time from 10 minutes to 5 minutes. If you don’t like bell peppers, feel free to substitute with another vegetable or remove it all together.

storage and reheating

The shaved miso brussels sprouts can be stored in the refrigerator for up to 4 days. To reheat, simply pour the contents into a pan over medium low heat. Cook until heated through.

shaved miso butter Brussel sprouts with quinoa

Here are more vegetarian recipes~

Greek Quinoa and Chicken Bowl

Fried Rice with Miso and Brown Butter

If you make this Shaved Miso Brussels Sprouts with Quinoa, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!

Print Recipe

Shaved Miso Brussels Sprouts with Quinoa

The brown butter, miso and honey sauce gives the dish a sweet and savory flavor. When mixed with the leafy brussels sprouts and hearty quinoa, you have a balanced side dish or even a main dish.

Prep Time15

Cook Time15

Total Time35

Servings: 4 servings

Author: Jennifer Struss

Ingredients

1 cup quinoa

¼ cup browned butter
2 tbsp honey
2 cups shaved brussels sprouts
1 red bell pepper, chopped
2 tbsp butter
2 tbsp white miso paste
2 tbsp Olive oil

Instructions

Cook the quinoa by boiling 2 cups of water. Add quinoa and a splash of olive oil. give the quinoa and cover with a lid and turn off the heat and leave the pot on the burner for 15 minutes.
While quinoa is cooking prep the vegetables. Thinly slice the brussels and cut the red pepper into thin strips.
Heat 2 tbsp of olive oil in large pan over medium heat. Add the Brussels sprouts and red peppers, sauté for 10 minutes. Add ¼ cup of butter and let cook until browned and frothy about 5 minutes. Add quinoa, miso, and honey to vegetable mixture and season with salt and pepper. Cook for another 5 minutes.
Garnish with sliced green onions and serve with your favorite protein or eat as a main dish.

Notes

The butter can be substituted for dairy free butter or extra olive oil to make the dish dairy free. Store the quinoa and Brussels in an airtight container in the refrigerator for 3-4 days.