brussels sprout and mushroom skewers with miso sauce
Please don’t assume that just because summer is over you need to store away the outdoor grill for winter. If you ask me there is nothing more romantic than standing outside during a rain/hail storm grilling up your dinner. (Okay, you got me. It’s only romantic when you are inside watching your lover do all the dirty work!) That is exactly how this dinner went down!
We had a busy day the afternoon we made these skewers. Taylor was working in the field testing out our new tractor and making beds to plant garlic in. (We inherited this bad boy from our old farm. This tractor just traveled from Concord, MA all the way to Parkdale, OR. Thanks so much Hutchins Farm!)
We planted garlic in the cold and rain. It was a fun/miserable experience all at the same time. Fun because we are always optimistic and hopeful every time we plant something into the earth. Miserable because we were wet and cold the entire morning.
Nine different varieties of garlic planted at Tumbleweed Farm this fall. We are already excited for next years harvest!
Since we have a while before next years garlic harvest we decide to cook with something we do have direct access to at the moment. Brussels spouts! I decide it would be fun to cook brussels sprouts a different way than I normally do. Thank god I have a husband who doesn’t mind stoking up the grill in a rain/hail storm. He was already in his rain gear so it wasn’t a huge transition from farming to cooking! If you don’t have access to a grill you can always use a grill pan or use this same method and roast the veggie skewers. Regardless of which route you go the combination of brussels, mushrooms, and onions goes extremely well with the miso sauce. Dig in!
Brussels Sprouts and Mushroom Skewers with Miso Sauce
Prep Time: 15 mins. Cook Time: 10 mins. Serves: 2
- 1 cup dry quiona
- 1/2 lb brussels sprouts, sliced in half
- 1/2 lb button mushrooms, cleaned
- 1/2 a red onion, cut into 1/2 inch chunks
- 2 TBS white miso paste
- 1 clove of garlic, minced
- 1 TBS mirin (or maple syrup)
- 1 tsp toasted sesame oil
- 2 TBS rice wine vinegar
- 1 1/2 TBS low sodium tamari
- 2 tsp minced ginger
- 2-3 TBS water
- 1/2 cup cilantro, minced
- 1/2 an avocado, diced
- Combine all the ingredients for the miso sauce together. Use an immersion blender or regular blender to combine until smooth. Taste test and add anything you think is missing.
- Cook quinoa by combining 1 cup of quinoa with 2 cups of water. Bring to a boil. Reduce to a simmer. Cover. Cook until quinoa has absorbed water and is easily fluffed with a fork. About 12-15 minutes.
- Bring a large pot of slightly salted water to a boil. Add sliced brussels sprouts and cook for about 3 minutes. (Just until slightly tender) Drain brussels and run them under cool water. Set aside.
- Heat grill to medium high. (you can also do this using a grill pan, or roast in a 375 degree oven)
- Thread veggies onto skewers. Alternate between brussels, mushrooms, and onions. Lightly brush skewers with oil.
- Grill for about 5-10 minutes rotating skewers as needed. Make sure to lightly char each side!
- Serve over cooked quinoa. Top with miso sauce, cilantro, and diced avocado.
NotesUse this recipe as a guide. Adjust measurements and ingredients as needed.