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roasted brussels sprouts with quinoa, cranberries + miso



  • 1/2 c. quinoa
  • 1 c. water
  • pinch of salt

Brussels sprouts:

  • 2 lbs. brussels sprouts
  • 1 tbsp. olive oil (+ more to coat the trays)
  • pinch of salt & pepper

Miso Dressing:

  • 3 tbsp. white miso*
  • ¼ garlic clove (or more depending on how much you like)
  • 1 tbsp. honey
  • 2 tbsp. Mirin
  • 2 tbsp. rice wine vinegar
  • ½ tsp. toasted sesame oil
  • ¼ cup vegetable or mild flavored olive oil
  • 2 tbsp. water

*To make this gluten-free, be sure to look for brown-rice based white miso. Gluten-free brands include Eden Foods & South River Miso.


  • 1 c. dried cranberries, preferably organic


  1. Preheat your oven to 375 F. Grab 1 or 2 large baking trays and lightly coat with olive oil.
  2. In a small pot, bring water to a boil and season with a pinch of salt.
  3. Add the quinoa and give it a quick stir. Cover with a lid, reduce to a simmer, and cook for about 20 minutes. When finished, remove from the heat and take off the lid. This helps to evaporate any remaining moisture.
  4. While the quinoa is cooking, prepare the brussels sprouts.
  5. Trim the ends off leaving the whole sprout intact (it’s ok to lose a couple of leaves). Slice them in half.
  6. Add the sprouts to a large bowl and coat with olive oil. Toss with with salt and pepper. Arrange them on the baking tray in 1 single layer, cut side down.
  7. Roast for about 30 minutes, flipping them with tongs about halfway through cooking. Only turn them when the underside is nice and golden brown.
  8. While the sprouts are roasting, make the miso dressing.
  9. Blitz all of the ingredients together in a mini food processor or blender until well combined. Add additional water if it seems too thick.
  10. To serve, spoon the brussels sprouts onto a large platter or bowl. Add the quinoa and cranberries, and toss gently to combine. Give it a taste and season with extra salt and pepper if necessary.
  11. Enjoy this dish warm or at room temperature.