Shaved Miso Brussels Sprouts with Quinoa

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.

Shaved Miso Brussels Sprouts with Quinoa

Brussels can be transformed and flavored in so many ways; really, the possibilities are endless. 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. 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 varieties can typically be found in grocery stores.

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

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 them altogether.
• 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.

Here are more vegetarian recipes~

• Greek Quinoa and Chicken Bowl
• Fried Rice with Miso and Brown Butter

If you make my Shaved Miso Brussels Sprouts with Quinoa recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!

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 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: American

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.