Miso Butter Roasted Brussels Sprouts

Wanna level up your veggies? Try out this Miso Butter Roasted Brussels Sprouts. The combination of miso and butter are so amazing with roasted veggies of your choice.


2 lbs (908 g) Brussels Sprouts trimmed and cleaned
1 Green Onion sliced for garnish
2 Tbsp (30 g) Miso Paste
2 Tbsp (30 g) Vegan Butter melted
1 Tbsp (15 ml) Rice Vinegar
1 Tbsp (15 ml) Mirin
2 tsp (10 ml) Black Vinegar
1 tsp (5 ml) Toasted Sesame Oil
1 tsp (5 g) Garlic Powder
White Pepper to taste

𝗦𝗵𝗶𝗶𝘁𝗮𝗸𝗲 𝗥𝗶𝗰𝗲:

1 1/2 cups un cooked Rice
3 dried Shiitake Mushrooms chopped stem removed
1 Green Onion sliced
1/2 Tbsp (7.5 g) ground Mushroom Powder (You can also use an umami blend such as Trader Joe’s)
1 tsp (5 ml) Toasted Sesame Oil


Cut and trim the Brussels Sprouts. Peel away any loose or discovered layers and then cut them in half.

Mix together the melted Butter, Miso Paste, Sesame Oil, Mirin, Rice and Black Vinegars, Garlic Powder and Pepper. Reserve 2 Tbsp of the mixture for later.

Add the cleaned Brussels Sprouts to a large bowl and toss with the Miso Butter mixture.

Lay the Brussles Sprouts on a baking sheet in one even layer. Bake at 375 for 20 minutes. Flip and continue baking for another 15 minutes or until golden brown.

Make the rice according to package directions but add the Mushroom Powder, Mushrooms and Green Onion to the cooking vessel.

Serve Brussels Sprouts over Shiitake Rice and with a little extra Miso Sauce.