Miso French Beans Brussels Sprouts and Walnuts (Vegan + GF)

Miso French Beans Brussels Sprouts and Walnuts (Vegan + GF)

This dish of Miso French Beans Brussels Sprouts and Walnuts is just the recipe you need right now to make those seasonal greens much more exciting.

Miso French Beans Brussels Sprouts and Walnuts (Vegan + GF)

This dish transforms even the most unpopular of vegetables (i.e. Brussels sprouts) into something delicious that everyone will actively want to eat!

It all starts off with some shredded Brussels sprouts. They rather curiously seem to taste much better this way than in their natural, spherically-shaped state.

I suppose this is because shredding them allows for a much greater surface area to soak up other flavours. And quickly pan-frying the Brussels sprouts is also key – they taste SO much better this way than boiled.

I decided to pair the Brussels sprouts with walnuts. Although I know that walnuts aren’t everyone’s favourite (myself included), I’ve been trying to work them into my diet (in ways other than Coffee Cake, of course) since learning that they’re actually one of the healthiest nuts.

Because of their slightly bitter taste, I think walnuts work better in savoury recipes than in sweet ones, and thought it would be great to add them to a slightly festive autumn-winter side dish like this one here.

I also added some French beans – they weren’t part of the original plan but I had some lying around that needed to be used up and they actually worked really well with all the other flavours and textures in here, so I decided to add them to the recipe too!

And now we get to the most important part – the delicious 3-ingredient sauce that envelops all these ingredients, balancing out all the flavours and beautifully tying together all the contrasting textures. 

The sauce is made with miso, soy sauce (or tamari if gluten-free) and some grated garlic.

The miso is the real star of the show here – its sweetness makes the flavour of the Brussels sprouts much milder (almost undetectable), mellows out the bitterness of the walnuts and becomes deliciously caramelised too.

There’s something about miso’s deeply savoury flavour that makes it just the perfect seasoning for those warming, comforting dishes that get you through the colder months.

I decided to grate the garlic because I only wanted it there as a background flavour. But if you can’t be bothered to grate it, as finely chopped as you can manage would still be ok too.

I just love the combination of flavours and textures in this dish! The perfectly soft and slightly caramelised Brussels sprouts, tender French beans and crunchy, savoury walnuts are perfectly complimented by the salty-sweet and umami-rich sauce.

This dish is delicious all year round obviously, but would be absolutley perfect as a slightly exciting and different side dish for Christmas, Thanksgiving or any other festive days in between!

It’s also vegan and gluten-free, so caters for lots of different people too! It’s also very quick and easy to make, coming together in less than 20 minutes, and there’s no oven required! 

For more festive side dishes, check out my: 

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Miso French Beans Brussels Sprouts and Walnuts (Vegan + GF)
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Miso French Beans Brussels Sprouts and Walnuts (Vegan + GF)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This dish of Miso French Beans Brussels Sprouts and Walnuts is just the recipe you need right now to make those seasonal greens much more exciting.

Course: Side Dish
Servings: 4
Ingredients
  • 20 Brussels sprouts
  • 2 tablespoons olive oil (or sub vegetable, rapeseed or coconut oil)
  • 20 French beans, trimmed and halved
  • 2 cloves garlic, grated, pushed through a garlic press or very finely chopped
  • 1 tablespoon soy sauce (or tamari if gluten-free)
  • 1 heaped tablespoon miso (ensure gluten-free if necessary)
  • Optional: pinch of chilli flakes/cayenne chilli pepper
  • Handful of walnuts, roughly chopped
Instructions
  1. Cut the Brussels sprouts in half and then (very finely) chop each half horizontally. Alternatively, you could shred them using a mandoline or pass them through a shredder setting on a food processor
  2. Heat up the oil in a frying pan and once hot, add all the ingredients apart from the walnuts
  3. Place a lid over the frying pan as this will make the vegetables cook quicker
  4. Cook on a low heat, stirring occasionally, until the Brussels sprouts have softened and the French beans are tender but still have a little bite. The miso should have slightly caramelised too - this will take between 10-15 minutes
  5. Take off the heat, stir in the walnuts and transfer to your serving dish
  6. Enjoy immediately!

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