Sautéed Brussels Sprouts with Miso Vinaigrette

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Brussels sprouts came from Ballard Farmers Market vendor, Sidhu Farms.


  • ¼ cup rice wine vinegar
  • 1 Tbs. soy sauce
  • 2 Tbs. red miso
  • 1 tsp. sambal
  • 1 tsp. sugar
  • 2 Tbs. pickled ginger
  • ¾ cup canola oil
  • 1 pound Brussels sprouts, pulled apart into leaves


Process vinegar, soy sauce, miso, sambal, sugar and ginger in the blender until smooth. Add the oil slowly to emulsify.

Place a sauté pan over medium high heat, add Brussels sprout leaves to dry pan and sauté until just turning tender. Deglaze with desired amount of miso sauce. Toss to combine thoroughly. Serve immediately.