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.
Servings: 4 servings
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.