Miso Roasted Brussels and Quinoa Miso Ginger Salad

Long time no post! Sorry, I have been having a block on what I want to share with you guys. Then I decided I just needed to start sharing something, right?

I have been struggling to not eat junk food all the time (darn you holidays!). Getting back to proper portion sizes and not eating a ton of processed foods, has been a challenge! This one is a hybrid of a couple different recipes. The roasted Brussels, helped scratch that crispy fried food itch I have had, while still being mostly healthy. Quinoa has been my sub for starchy pasta or rice, and it is way more filling, which has helped with portion sizes.

I hope you all have been well, and happy new year!

Miso Roasted Brussels and Quinoa Miso Ginger Salad

Based on recipes by Bon Appetit and In Fine Balance


  • 1 1/2 cups rainbow quinoa, rinsed
  • 2 1/2 cups water

Combine quinoa and water into a pot (with a tight fitting lid). Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes. Remove pot from heat, and let stand for 5 minutes, covered.

Once the 5 minutes are up, fluff with a fork.

Brussels Sprouts

  • 1 pound of Brussels sprouts, dark leaves removed, and halved
  • 1 teaspoon light miso
  • 3 teaspoons water
  • 1 teaspoon soy sauce (or tamari, for a gluten free option)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sesame oil, plus more for serving

Preheat oven to 400. Line a baking sheet with parchment paper.

Dissolve miso in water, whisking until there are no more clumps. Add in soy sauce, rice wine vinegar, maple syrup and sesame oil.
In a large bowl combine prepared Brussels sprouts and glaze. Scatter Brussels sprouts on baking sheet in a single layer. Bake for 20-25 minute or until they are browned and caramelized, tossing halfway through.

  • 1 tablespoon rice vinegar
  • 1 tablespoon white miso
  • 2 teaspoons grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • Pinch of ground white pepper

Whisk together all ingredient until well combine (or blend them in a Nutribullet).


  • 1 carrots, grated
  • 2-3 green onions, diagonally sliced

Toss carrots with cooked quinoa and dressing. Top with the miso roasted Brussels sprouts and green onions.


Crispy Roasted Brussels Sprouts

I think brussels sprouts get a bad rap. They can be one of the most hated on vegetables (aside from beets) without someone ever even trying them. I am here to say no more! Brussels sprouts are like tasty little cabbages! Good for you and yummy in the tummy!

Brussels sprouts can help lower cholesterol, can block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells, packed full of antioxidants (including vitamins C, E, and A), can fight inflammation on a genetic level, can help with cancer prevention, provide cardiovascular support, and aid in digestion.

Brussels sprouts are also high in vitamin K (which promotes healthy bones), vitamin C (which can support a healthy immune system, help fight hyper tension and lower blood pressure), vitamin A (protects eyes against cataracts and macular degeneration, maintain healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs) and folate (which can help properly transcribe DNA and suppresses the amino acid that can contribute to heart disease).

This recipe is quick, easy, has super fast clean up  and is a great main or side dish.

Crispy Roasted Brussels Sprouts

Based on a recipe by Pickles & Honey

  • 1 pound brussels sprouts
  • 1 tablespoons olive oil
  • 2 tablespoons Braggs Liquid Aminos (or soy sauce)
  • 2 tablespoons pure maple syrup
  • 2 cloves garlic, minced
Pre-heat your oven to 375 degrees F.
Line a baking sheet with parchment paper and set aside.
To make the dressing, whisk together olive oil, Braggs, maple syrup, and garlic in a small bowl. Set aside.
Prepare the brussels sprouts by chopping the ends off. You’ll want to chop about 1/3 of the stem side off.
Peel off the leaves and place them in a large bowl.
Pour the dressing over the brussels sprout leaves and toss to combine.
Transfer to your prepared baking sheet and spread into an even layer and bake for 8-10 minutes, until nice and crispy.