Shaved Brussels Sprouts and Rice with Tahini Miso Dressing

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

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)



  • 2 cups brown rice
  • 1 ½ pounds Brussels sprouts
  • 2 lemons
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/4 cup tahini (sesame paste)
  • 1 tablespoon miso
  • 2 tablespoons water
  • 1 orange (2 tablespoons fresh orange juice)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon honey
  • 1/2 cup pecan halves


  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 1/4 cup tahini, 1 tablespoon miso, 2 tablespoons water, 2 tablespoons fresh orange juice, 1/4 ground ginger, and 1/4 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).


Inspired by Andrea Roselli via About.Com and Four Cooking Together


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    December 2, 2012 at 9:55 pm

    I’m a HUGE fan of Brussels sprouts, and loved them growing up too. I’m so happy they’re getting into the main stream – I can’t wait to try this!

    • Reply
      December 2, 2012 at 10:06 pm

      Glad to know there are fellow sprout lovers out there! Thank you! :)

  • Reply
    December 3, 2012 at 3:02 pm

    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! :)

    • Reply
      December 3, 2012 at 10:13 pm

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

  • Reply
    Loretta | A Finn In The Kitchen
    December 3, 2012 at 6:03 pm

    I tried Brussels sprouts for the first time this past year and now I can’t get over them!

  • Reply
    Courtney Jones
    December 3, 2012 at 7:59 pm

    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

    • Reply
      December 5, 2012 at 9:10 pm

      Ooo, great! Let us know if this one helps to start making you into a believer :)

  • Reply
    December 4, 2012 at 4:54 pm

    I just bought a stalk of brussels sprouts! Now I know what I’m going to do with them! :)

  • Reply
    Julia |
    December 5, 2012 at 7:07 pm

    Love the idea of shaved brussles sprouts on rice! And you can’t go wrong with Miso!

    • Reply
      December 5, 2012 at 9:11 pm

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

  • Reply
    December 6, 2012 at 9:30 am

    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!

    • Reply
      December 15, 2012 at 4:48 pm

      Yes, roasted is where it’s at! I can only imagine boiled sprouts :) Glad to know you’re now a fan!

  • Reply
    Cookie and Kate
    December 7, 2012 at 12:17 pm

    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.

    • Reply
      December 15, 2012 at 4:49 pm

      I know, right? I had never had the dressing before, but I think it will have to become a new standard.

  • Reply
    December 21, 2012 at 7:16 am

    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!

    • Reply
      December 21, 2012 at 1:42 pm

      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!

  • Reply
    February 11, 2013 at 10:36 am

    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!

    • Reply
      February 11, 2013 at 4:03 pm

      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! :)

  • Reply
    February 22, 2014 at 9:49 am

    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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