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Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut
Serves 4.
Chef Luptak includes kelp for a little seaside tang in this dish that will make you fall in love with tiny Brassica vegetables in a big way. If you can’t find kelp, use nori instead.
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Ingredients
XO Sauce
- 1 lb (450 g) shiitake mushrooms
- 2 cups (500 mL) dried kelp
- 2 1/2 Tbsp (37 mL) minced fresh garlic
- 2 1/2 Tbsp (37 mL) minced fresh ginger
- 1 1/2 Tbsp (22 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) low-sodium tamari
- 2 Tbsp (30 mL) sesame oil
- 1 tsp (5 mL) minced bird’s eye chilies
- 2 1/2 Tbsp (37 mL) mirin
- 1 3/4 cups (435 mL) low-sodium vegetable stock
Brussels Sprouts
- 4 cups (1 L) Brussels sprouts
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) salt
- 3/4 tsp (4 mL) black pepper
- 2/3 cup (160 mL) XO sauce
- 1 tsp (5 mL) finely shaved roasted chestnuts
Nutrition
Per serving:
- calories 108
- protein 4g
-
fat
6g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
13g
- sugars 3g
- fibre 5g
- sodium 473mg
