Roasted Brussels Sprouts With Asian Mushrooms And Miso Sesame Glaze fromTrue Food Kitchens
Roasted Brussels Sprouts With Asian Mushrooms And Miso Sesame Glaze
While visiting relatives in Florida we were treated to True Food Kitchens. A restaurant concept Dr. Weil helped to create. The menu has many plant based options. This was one of our favorites.
D.Schmidt 2024
Makes 3 to 4 servings
INGREDIENTS
4 cups Roasted Brussels Sprouts
1/2 cup Asian Mushrooms
Miso Sesame Vinaigrette
1 tablespoon toasted sesame seeds
15 chili threads
For the Roasted Brussels Sprouts
1 pound (raw weight) Brussels sprouts (end removed and halved. I leave small ones whole)
1-2 Tablespoons lime juice
1 pinch of kosher salt
1 pinch of ground black pepper
For the Asian Mushrooms
1 cup shiitake mushrooms (stems removed, cut into 1/4-inch strips)
1 cup oyster mushrooms or other mushroom, sliced
For the Miso Sesame Vinaigrette
1/4 cup rice wine vinegar
1 teaspoon sambal oelek or 1 tablespoon gochuchang
1 1/2 tablespoons low-sodium soy sauce
1-2 tablespoons MAPLE SYRUP
1/2 teaspoon kosher salt
1 tablespoons white miso paste
1/2 teaspoon sesame chili oil (optional)
Instructions:
Preheat the oven to 450°F (use a convection oven if possible)
Toss together all the ingredients in large mixing bowl. Transfer the mixture to a baking sheet and roast in the oven for 15-20 minutes.
Remove from the oven and place in a large bowl, toss with miso vinaigrette and coat the vegetables very well. Return to sheet pan and place in the oven and lower the temperature to 400°F. Roast for an additional 10-15 minutes, or until the Brussels sprouts are caramelized and tender.
Transfer to a large platter and garnish with sesame seeds and chili threads*.
*Chili threads can be found online. They give a nicetexture and flair to the dish along with a subtle kick.
