Brussels Sprouts with Miso Sesame Sauce

Tender, yet crunchy Brussels sprouts are finished with a delicious miso sesame sauce.

 

From Plant-Based Holiday Entertaining with Rouxbe

 

Visit Rouxbe here

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

STEP 1: Making the Miso Sesame Sauce

  • 1 cup HOT water
  • 1/2 cup light miso
  • 1/4 cup mirin
  • 1 tbsp rice wine vinegar
  • 1/4 cup cane sugar
  • 1 tbsp Garlic Confit
  • 2 tbsp sesame oil

STEP 2: Preparing the Brussels Sprouts

  • 2 lbs Brussels sprouts, approx.

STEP 3: Cooking the Brussels Sprouts

  • 3 cups Brussels sprouts leaves
  • 1 1/2 tbsp olive oil
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup Miso Sesame Sauce

Directions

STEP 1: Making the Miso Sesame Sauce

  1. To make the sauce, first gather and prepare your mise en place, including the Garlic Confit.
  2. Next, blend together the miso paste, cane sugar, Garlic Confit, HOT water, mirin, rice wine vinegar—blending until smooth.
  3. Lastly, slowly drizzle in the sesame oil.
  4. Note: Hot water is used as it helps the cane sugar melt. Alternatively, the whole sauce, minus the sesame oil, can be heated first on the stovetop and then blended.
  5. Once done, set aside until ready to use. This versatile sauce can be used hot, warm or cold, either as a sauce or as a dressing. Any leftover sauce will keep for several days in the refrigerator.

STEP 2: Preparing the Brussels Sprouts

  1. To prepare the Brussels sprout leaves, peel away any dirty leaves and then trim just the very bottom of the sprouts. Then start to peel away the outer leaves. Once the you get to the point where it becomes more difficult to peel away the outer leaves, cut a bit more off of the bottom of the sprout and continue to peel away the leaves.
  2. Once most of the leaves have been peeled away, you will be left with a small cabbage-like core, save this for another time.

STEP 3: Cooking the Brussels Sprouts

  1. To cook the Brussels sprouts, heat a wok or large fry pan over high heat. Once hot, add the oil followed by the Brussels sprouts. Cook for a minute or two – the leaves should still be crunchy, so be sure you don’t overcook them.
  2. Next, add the Miso Sesame Sauce and toss. Continue to cook for about a minute, just to heat the sauce through.
  3. Finish the Brussels sprouts by seasoning to taste with salt and pepper. Serve immediately, to maintain their crispiness and vibrant color.
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Ingredients:

    STEP 1: Making the Miso Sesame Sauce

    • 1 cup HOT water
    • 1/2 cup light miso
    • 1/4 cup mirin
    • 1 tbsp rice wine vinegar
    • 1/4 cup cane sugar
    • 1 tbsp Garlic Confit
    • 2 tbsp sesame oil

    STEP 2: Preparing the Brussels Sprouts

    • 2 lbs Brussels sprouts, approx.

    STEP 3: Cooking the Brussels Sprouts

    • 3 cups Brussels sprouts leaves
    • 1 1/2 tbsp olive oil
    • sea salt, to taste
    • freshly ground black pepper, to taste
    • 1/4 cup Miso Sesame Sauce
  • Directions:

    STEP 1: Making the Miso Sesame Sauce

    1. To make the sauce, first gather and prepare your mise en place, including the Garlic Confit.
    2. Next, blend together the miso paste, cane sugar, Garlic Confit, HOT water, mirin, rice wine vinegar—blending until smooth.
    3. Lastly, slowly drizzle in the sesame oil.
    4. Note: Hot water is used as it helps the cane sugar melt. Alternatively, the whole sauce, minus the sesame oil, can be heated first on the stovetop and then blended.
    5. Once done, set aside until ready to use. This versatile sauce can be used hot, warm or cold, either as a sauce or as a dressing. Any leftover sauce will keep for several days in the refrigerator.

    STEP 2: Preparing the Brussels Sprouts

    1. To prepare the Brussels sprout leaves, peel away any dirty leaves and then trim just the very bottom of the sprouts. Then start to peel away the outer leaves. Once the you get to the point where it becomes more difficult to peel away the outer leaves, cut a bit more off of the bottom of the sprout and continue to peel away the leaves.
    2. Once most of the leaves have been peeled away, you will be left with a small cabbage-like core, save this for another time.

    STEP 3: Cooking the Brussels Sprouts

    1. To cook the Brussels sprouts, heat a wok or large fry pan over high heat. Once hot, add the oil followed by the Brussels sprouts. Cook for a minute or two – the leaves should still be crunchy, so be sure you don’t overcook them.
    2. Next, add the Miso Sesame Sauce and toss. Continue to cook for about a minute, just to heat the sauce through.
    3. Finish the Brussels sprouts by seasoning to taste with salt and pepper. Serve immediately, to maintain their crispiness and vibrant color.
  • Credit:

    Tender, yet crunchy Brussels sprouts are finished with a delicious miso sesame sauce.

     

    From Plant-Based Holiday Entertaining with Rouxbe

     

    Visit Rouxbe here

 

 

 

 

 

 

 

VegWorldMag VERTICAL

Grab a Free Digital
Subscription to VEGWORLD Magazine

Enter your first name & email for instant access

Invalid Input

Please enter your email address.

Invalid Input

We will never spam or use your email for solicitation. VEGWORLD will update you with our newsletter loaded with free recipes and motivation.