Roasted miso Brussels sprouts and butternut squash with tahini sauce

Warm, cozy, comfort food!

Illustration and recipe adaptation by Talia Steele

Butternut squash:

  • 1 medium butternut squash, peeled and cubed
  • with the seeds removed
  • 1 tbsp maple syrup or honey
  • 1 tbsp vegetable or canola oil 
  • Salt and pepper to taste

Miso brussels sprouts:

  • 2 1/2 cups brussels sprouts, outer leaves removed, stalks trimmed off, halved (or quartered if large in size)
  • 1 tsp vegetable or canola oil
  • Salt and pepper to taste
  • 3 cloves garlic, smashed and chopped
  • 1 1/2 tsp miso paste 
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp maple syrup or honey

Tahini sauce (optional but highly recommended):

  • 2 tbsp tahini 
  • 1 1/2 tsp maple syrup or honey 
  • 1-2 cloves garlic, smashed and chopped
  • 2 tbsp soy sauce or tamari
  • 2 cups cooked rice (I used basmati)
  • A handful of greens (spinach or arugula works best)

1. Heat oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. Prepare your rice as per package instructions.

3. Butternut squash: Cube, peel and chop the squash. Add the squash to a parchment-lined baking sheet and toss with oil, maple syrup, salt and pepper. Once coated, roast until tender (about 20 to 25 minutes).

4. Brussels sprouts and miso sauce: Add trimmed and halved brussels sprouts to a medium mixing bowl (reserve garlic cloves for later use) and season with oil, salt and pepper. Toss to coat and set aside.

5. To a separate small mixing bowl, add the miso glaze ingredients (miso, apple cider vinegar, maple syrup or honey) and whisk to combine. It should be equal parts tangy, salty and sweet, so adjust to your taste. Set aside for use after the brussels sprouts are roasted.

6. Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as you need).

7. Wait about 1 minute for the oil to heat up, then add sprouts (do not add the glaze yet – we’ll use that later). Make sure the pan is not too crowded. All sprouts should have room to lie face down. 

8. Cook for 2 to 3 minutes cut-side down to sear them. Once browned, add chopped garlic to the pan, toss and transfer to the oven. Bake for 10 to 15 minutes at 400°F, tossing every 5 or so minutes. They should be crispy and golden brown but not burnt. Remove from the oven and immediately add the miso glaze and toss. Set aside.

9. Tahini sauce: To a blender or a container with a lid, add tahini, maple syrup, garlic, water, and soy sauce or tamari and blend until creamy and smooth. Taste and adjust flavour as needed. Set aside for serving.

10. To serve, divide the rice and greens between serving bowls and top with roasted butternut squash and miso-glazed brussels sprouts. Serve with tahini sauce.

Published in Volume 75, Number 19 of The Uniter (February 25, 2021)

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