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.
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 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.
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.