alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut

Serves 4

    Share

    Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut

    Chef Luptak includes kelp for a little seaside tang in this dish. If you can’t find kelp, use nori instead.

    Advertisement

    Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut

    Ingredients

    XO Sauce
    • 1 lb shiitake mushrooms
    • 2 cups dried kelp
    • 2 ½ Tbsp minced fresh garlic
    • 2 ½ Tbsp minced fresh ginger
    • 1 ½ Tbsp extra-virgin olive oil
    • 2 Tbsp low-sodium tamari
    • 2 Tbsp sesame oil
    • 1 tsp minced bird’s eye chilies
    • 2 ½ Tbsp mirin
    • 1 ¾ cups low-sodium vegetable stock
    Brussels Sprouts
    • 4 cups Brussels sprouts
    • 1 Tbsp extra-virgin olive oil
    • ½ tsp salt
    • ¾ tsp black pepper
    • cup XO sauce
    • 1 tsp finely shaved roasted chestnuts

    Nutrition

    Per serving:

    • calories108
    • protein4g
    • fat6g
    • carbs13g
      • sugar3g
      • fiber5g
    • sodium473mg

    Directions

    01

    To make XO sauce:

    Preheat oven to 350 F. Line sheet pan with parchment paper.

    Spread out mushrooms on prepared pan and roast for 30 minutes. Remove mushrooms from pan and set aside, leaving oven on. Place kelp on parchment paper-lined sheet pan and roast for 10 minutes.

    In food processor, blend garlic and ginger with olive oil. Transfer to medium-sized pot and slowly caramelize over low heat, stirring frequently.

    When kelp has finished roasting, transfer kelp and mushrooms to food processor and blend until minced.

    Once ginger and garlic have caramelized, add kelp and mushroom mixture to pot. Add tamari, sesame oil, chilies, mirin and vegetable stock, and cook for 10 minutes at a low simmer.

    Check for seasoning, then cool and reserve. XO sauce will keep for 5 days in the fridge and also freezes well.

    To make Brussels sprouts:

    Preheat oven to 450 F. Line baking sheet with parchment paper.

    Clean Brussels sprouts and cut in half. In large bowl, toss Brussels sprouts with olive oil, salt and pepper. Transfer to prepared baking sheet and roast, cut side up, for 10 minutes.

    Remove Brussels sprouts from oven and, while they’re still warm, toss with XO sauce. Garnish with shaved chestnuts, as well as thinly sliced radishes and microgreens, if desired. Serve immediately.

    Advertisement

    Like this recipe?

    This recipe is part of the Veggie-Centric Dishes from The Acorn collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.