janet @ the taste space

Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing

In Favourites, Mains (Vegetarian), Sides on March 28, 2013 at 6:32 AM

Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing

Another batch of lost photos. Although the “lost” photos from that previous post were found (!!), months after I repeated the recipe (HA!).

This time, I am not sure where the photos went, but I have an ample substitute.

Pardon my faux pas.

One of my favourite vegetables this winter (if you could not guess) were Brussels sprouts.

I roasted them, roasted them, and roasted them again. I added them to soups, stirfries and skillets.

Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing

Recently had a hankering for a creamy, balsamic dressing. Something tangy, something sweet but creamy, too. Then I remembered I had already made such a thing: Tess’ Miso Healthy Dressing. When I went looking for my photos of my creamy balsamic miso dressing, I looked at my notes from the recipe: tossed with brown rice, roasted Brussels sprouts and white beans. No photos to be found, but I did find photos of another creamy dressing with roasted Brussels sprouts. (Yes, there were lots of roasted Brussels sprouts around here).

Brown rice and white beans are left to your imagination. However, I included them in my recipe because that’s how you assemble a meal. 🙂

In any case, do not limit this dressing to roasted Brussels sprouts. With the change in seasons, make it more spring-friendly. Take your favourite leafy green, add some chopped veggies, chickpeas or quinoa, and smother it in the dressing. Or grab yourself some Brussels sprouts and get thee roasting. 🙂

roasted brussels sprouts and a creamy balsamic miso dressing

This is my submission to this week’s Weekend Herb Blogging, hosted by Haalo, and my dressing is submitted to this week’s Raw Food Thursday.

Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing

1 lb Brussels sprouts, trimmed and halved if large
1-2 tsp coconut oil, melted
salt and pepper, to taste

1/2 cup brown rice
2 cups cooked white beans, rinsed and drained if canned

1. Preheat oven to425F.

2. Prepare your brown rice as you normally do.

3. Meanwhile, on a silpat-lined oven-proof dish, toss the oil with the Brussels sprouts, and sprinkle with salt and pepper, to taste. Roast Brussels sprouts in oven for 20-40 minutes, stirring every 10 minutes or so to even the browning. When they are dark brown, they are finished.

4. Meanwhile, prepare your dressing (see below).

5. Once all your components are finished, combine cooked brown rice and beans. Top with roasted Brussels sprouts and drizzle with your dressing.

Serves 4.

Creamy Balsamic Miso Dressing
Adapted from Radiance 4 Life (original recipe here)

2 tbsp cashews
2 tbsp white balsamic vinegar
1 tbsp red miso
1 tsp low-sodium tamari
1/4 cup white onion
1/4 cup water, or to thin to your desired consistency

1. In a high-speed blender, combine all ingredients and blend until smooth. If you want to blend in a food processor, soak your cashews for a few hours beforehand and reduce the water needed to thin.

Makes a scant cup.

  1. yum! especially with the miso 🙂

  2. I love the flavor that miso brings to dressings and dishes. I can’t wait to try this one! I have kale all prepped for a lunch salad today. Now I know what dressing to add! Thanks! And thanks for sharing this at Raw Foods Thursdays. I’m pinning the recipe on our new Raw Foods Thursdays board!

  3. My belly just growled thinking about roasted brussels. I did NOT eat enough of them this winter! Sigh. I’ll have to make up for that with roasted asparagus this spring!

  4. Ohhhhh yes, I need to make this. Just what I’m craving! Thanks for the great recipe!!

  5. This sounds so good! I love the idea of using a great dressing to bring together a simple combination of veg, beans, and rice. I don’t know if I’ve ever seen white balsamic vinegar before, although I’ve certainly heard a few people singing its praises. Maybe a trip to the fancy oil & vinegar aisle of the store is in order. 🙂

  6. I adore brussels! I love the idea of cooking them in coconut oil. I have a recipe for brussels in a lemon-tahini sauce that would be fantastic with a little coconut flaor added. Mmmm… now I wish I wasn’t going out to dinner tonight!

  7. Janet, you have an uncanny ability to post a recipe right when I have some key ingredients (like rosemary for the pistachio hummus—still loving it!) or have another recipe that ties into it. In this case, it was today’s newspaper—had a recipe for rice and beans that sounded halfway decent…..but with roasted angry little cabbages on top with a balsamic miso sauce tying it all together—-yum!

    I’ve been making b sprouts as a side dish with a maple miso dressing in which they are roasted. I honestly would not have thought to put them on top of rice and beans and then use a dressing on all of it. That’s where YOUR job comes in—and you did it well today! 🙂 Can’t wait to have this.

  8. Dressing sounds amazing! Sweet and creamy would be the perfect pairing for those crispy roasted brussel sprouts 🙂

  9. Brussels buddies!

  10. i’ve had roasted brussels with a simpler miso-tahini sauce, but this dressing sounds absolutely perfect for roasted cruciferous veggies!

  11. These sound awesome! Brussel sprouts are one of my favorite vegetables to roast, and I absolutely love miso. I cannot wait to try this! 🙂

  12. LOVED THIS! (A recipe like this deserves all caps!) This was so satisfying in so many ways—nutritionally, visually, texture, taste-wise. Like gourmet comfort food with ramped-up nutrition! A recipe like this is why I’d rather cook at home than eat out…and why I never feel deprived being a vegan! Thanks so much for last night’s great dinner. Yes, I’d made rice and beans before. Even made roasted brussel sprouts in a maple miso dressing. But—–I’d never have thought to combine them.

    This recipe kind of reminded me of old-school vegetarian dishes from back in the day (my day, not yours!). But with more current nuances (back in the day, cheese would have made an appearance—and lots of soy sauce. And it would have been more likely to be broccoli rather than b sprouts, and probably stir fried rather than roasted). What a difference a couple of decades can make…when there are people like you who are nutritarian foodies and who are so generous about sharing (back in the day, you had to buy cookbooks—and there were only a handful of veggie ones).

    • Ellen, you are too kind. I am THRILLED you enjoyed it! A good sauce can make a dish so fabulous, no? It is funny you should mention broccoli because I am on a total broccoli kick at the moment! Variety is key – at least in my kitchen… this way I keep rediscovering how lovely vegetables can be. 🙂

  13. […] – Green Velvet Guacamole (aka Edamame Guacamole) – Supercharged Hummus – Onion Dill Miso Dressing – Miso Healthy Dressing – Lemon Asparagus Quinoa Toss – Asparagus Pecan Quinoa Salad with a Maple-Mustard Dressing – […]

  14. […] Salad, Almost Raw Asian Kale and Edamame Salad, Lime-Spiked Black Bean and Quinoa Kale Wrap, Miso Healthy Dressing, Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and  a Mango Salsa and Maca Chip Raw […]

  15. […] I prefer Brussels sprouts roasted, I also like them slipped into scrambles, skillets, stir fries, pastas, soups and salads. […]

  16. […] 5. Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing […]

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