Miso-Roasted Brussels Sprouts Salad Bowl

Name: Miso-Roasted Brussels Sprouts Salad Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 700g medium Brussels sprouts, trimmed, halved; 800g cooked black rice; 2 bulbs baby fennel, shaved using a mandoline, to serve; 25g red-veined sorrel leaves, to serve; 200g frozen edamame; 2 tablespoons white miso paste (shiro); 2 tablespoons pure maple syrup; 1 tablespoon mirin (Japanese rice wine); 2 teaspoons sesame oil; 2 tablespoons black sesame seeds; 125ml rice wine vinegar; 2 teaspoons caster (superfine) sugar; pinch sea salt flakes; 6 radishes, thinly sliced using a mandolin

9 steps

Prep:25minCook:20min

If you don't like brussels sprouts then this recipe will change your mind - roasted in miso and maple, these crunchy delights take on a whole new persona and are hard to resist.

Updated at: Thu, 17 Aug 2023 05:07:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories514.7 kcal (26%)

Total Fat9 g (13%)

Carbs97.8 g (38%)

Sugars20.9 g (23%)

Protein19.1 g (38%)

Sodium511.4 mg (26%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

700gBrussels sprouts

medium, trimmed, halved

800gblack rice

cooked

2 bulbsbaby fennel

shaved using a mandoline, to serve

25gsorrel leaves

red-veined, to serve

200gfrozen edamame

maple miso marinade

2 tablespoonswhite miso paste

shir

2 tablespoonspure maple syrup

1 tablespoonmirin

2 teaspoonssesame oil

2 tablespoonsblack sesame seeds

pickled radish

125mlrice wine vinegar

2 teaspoonscaster sugar

sea salt flakes

6radishes

thinly sliced using a mandolin

Instructions

Step 1

Preheat oven to 220°C.

Step 2

Place the brussels sprouts in a large bowl and set aside.

Step 3

To make the maple miso marinade, in a small bowl, whisk together miso, maple, mirin, and oil until a smooth consistency.

Step 4

Mix through sesame seeds. Pour marinade over sprouts and toss to combine.

Step 5

Spread marinated sprouts in an even layer on a baking tray lined with non-stick baking paper.

Step 6

Roast for 20 minutes or until golden and caramelized.

Step 7

Add the edamame for the last 3 minutes.

Step 8

To make the pickled radish, combine vinegar, sugar, and salt in a medium bowl and whisk until sugar and salt has dissolved. Add sliced radish to the bowl and set aside for 10 minutes.

Step 9

To serve, divide rice between serving bowls. Top with roasted sprouts, fennel, and pickled radish. Garnish with sorrel and drizzle with remaining pickling liquid.