Shiitake Bacon & Roasted Brussels Sprouts Recipe
 
Prep time
Cook time
Total time
 
A tasty spin on classic roasted Brussels sprouts.
Author:
Recipe type: side dish
Cuisine: side dish
Serves: 3 to 4
Ingredients
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon + 1 teaspoon tamari, divided
  • ½ teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 pound roasted Brussels sprouts (recipe above)
  • 1 tablespoon sesame seeds
  • Microgreens (optional)
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • ½ teaspoon maple syrup
  • ¼ teaspoon sea salt
  • Up to 3 tablespoons water
  • 1 pound roasted Brussels sprouts (recipe above)
  • ¼ cup feta cheese
  • ¼ cup pomegranates
  • Handful of toasted hazelnuts
Instructions
  1. Make the Shiitake Bacon (can be made ahead and stored at room temp): Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and 1 tablespoon of the tamari and and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges.
  2. In a small bowl, combine the additional 1 teaspoon tamari with the sesame oil and rice vinegar. Pour over the roasted Brussels sprouts. Top with the shiitake bacon, sesame seeds, and microgreens, if using.
  3. In a small bowl, whisk together the tahini, lemon juice, garlic, maple syrup, and salt. Add up to 3 tablespoons water, if necessary, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. Top with feta, pomegranates, and hazelnuts.
Recipe by Love and Lemons at https://www.loveandlemons.com/brussel-sprouts/