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Shaved Brussels Sprouts and Rice with Tahini Miso Dressing

Brussels Sprouts

What are your thoughts on Brussels sprouts? They seem to be on their way to a comeback. Growing up, I remember Brussels sprouts being on my dad’s short list of abominable vegetables. So I had never tried them until a few years ago, when Alex and I attempted to oven roast them for Thanksgiving. Turns out they are surprisingly delicious roasted — they come out with a new nutty flavor, kind of like cauliflower (which makes sense, since they’re related – with tons of nutritional power).

Our discovery of Brussels sprouts happened around the time when I was opening my mind to new vegetables I’d never dreamed I’d eat — sweet potatoes, tomatoes, squash, mushrooms — all of my childhood dislikes were slowly being conquered.

If you’re like I was, this recipe might be a stretch. However, if it at least piques your curiosity, you won’t be disappointed. This preparation is an inspiration from our friend Andrea – farmer’s market supporter extraordinaire and an all-around lovely and warm person. Her Instagram photo caught our eye and we had to know how she had put together such a delicious-looking pile of sprouts.

The Brussels sprouts are quite easy — shredded (we used our food processor for a quick fix) and sauteed for only 1 minute, then squeezed with fresh lemon juice. The tahini miso dressing provides a lovely nutty counterpoint. We served this over rice garnished some pecans, for some extra protein and crunch — you could easily add some cooked beans to make for an even more filling meal. Also, the sprout preparation on its own (sans dressing and rice) would make for a lovely side dish.

Thanks to Andrea for the inspiration — and the motivation to embrace the sprouts!

This meal also happens to be vegetarian, vegan, gluten-free, and dairy-free, for those in the market for those types of diets. Thanks to Harvestland Farms for the beautiful Brussels sprouts (at Indy Winter Farmer’s Market). 

Shaved Brussels Sprouts and Rice with Tahini Miso Dressing
 
by:
Makes: 4
What You Need
  • 2 cups brown rice
  • 1 ½ pounds Brussels sprouts
  • 2 lemons
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup tahini (sesame paste)
  • 1 tablespoon miso
  • 2 tablespoons water
  • 1 orange (2 tablespoons fresh orange juice)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon honey
  • ½ cup pecan halves
What To Do
  1. Cook the brown rice, according to the package instructions.
  2. Remove the Brussels sprouts from the stem with a knife. Then cut them in half with a knife and then slice into very thin slices. Juice 1 lemon.
  3. Heat 2 tablespoons olive oil in a large skillet. Add the Brussels sprouts and saute for 45 seconds, stirring constantly. Add the juice of one lemon and saute 15 seconds, stirring. Remove from the heat; season with 1 teaspoon kosher salt and fresh ground black pepper.
  4. In a small canning jar, combine ¼ cup tahini, 1 tablespoon miso, 2 tablespoons water, 2 tablespoons fresh orange juice, ¼ ground ginger, and ¼ teaspoon honey. Shake vigorously to combine. If necessary, add additional water for a thinner consistency.
  5. When the rice is done, place rice on serving bowls or plates. Top with Brussels sprouts, dressing, and pecan halves. Squeeze with additional fresh lemon juice (important, as it brings out the flavor).
Notes
Inspired by Andrea Roselli via About.Com and Four Cooking Together
 

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Comments 19

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  1. Eileen

    I LOVE brussels sprouts. I never had them at all until I was an adult (evidently this is what happens when your mom hates brussels sprouts), so I didn’t have any issues to overcome. This recipe looks like an amazing way to cram my face with sprouts. Tahini, miso, ginger–yay! :)

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      Sonja

      I think there must be a whole generation of people scarred by these sprouts! Funny :) Glad you’re a fan!

  2. Courtney Jones

    I’m slowly starting to like brussels sprouts. I love the idea of using the sprouts over rice with a tahini miso dressing. We are trying to eat more salads at home and this sounds like the perfect one to mix things up a bit. Thanks! xo

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      Sonja

      I agree! This was the first time I’d tried miso in a dressing and was surprised at how tasty it was.

  3. Natasha

    My mom used to boil brussels sprouts, and I never really cared for them. It was only recently that I discovered how good roasted brussels sprouts are, and now I eat them fairly often. This recipe looks like a great combination of flavors. Thanks for sharing!

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  4. Cookie and Kate

    I used to be scared of Brussels sprouts, but now I absolutely adore them. I have a big bag of them in my fridge now, might have to use them to make this pretty dish. Tahini miso dressing is so good.

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  5. Vicky

    THis sounds amazing – love the unique combination of flavors. We are now in the midst of our Asia travels so there is no kitchen in sight as we hop from hostel to hostel but I am definitely sending this to my mom to make at home asap!

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      Sonja

      Vicky, Awesome! How are the Asia travels going? What country are you in currently? Hopefully you got hooked up with Green Mango Cafe too — when do you plan to be there again? So excited for your travels!

  6. Heather

    I made this last week & really enjoyed it.
    The quick work made by using the food processor to shred the sprouts was a great idea! It was my first experience with Miso also. Thanks for keeping my kitchen alive & not dull!

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      Sonja

      You are so welcome, Heather! I’m so glad you tried it out and that you found it tasty too. Thanks for letting us know! :)

  7. Sally

    This looks great! I am really enjoying recipes from your blog. I was thinking of adding some sliced chicken breast to this dish. Do you know if I could marinate the chicken in the tahini miso dressing? Any thoughts on how long? Thanks, and I can’t wait to make it!

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