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Brussels Sprouts with Roasted Shiitake and Chestnut
recipe
/
New York
Brussels Sprouts with Roasted Shiitake and Chestnut
Jill Fergus
Jill Fergus
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$1.00
A delicious vegetable dish suitable for any time of year, perfect for Thanksgiving and accommodating to vegan dietary preferences. This dish features caramelized Brussels sprouts, roasted shiitake mushrooms, and chestnuts, with optional hazelnuts for topping.
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You Need

6-8 side dishes
  • 1 1/2+ lbs (~750 grams) Brussels sprouts, trimmed and sliced in half (larger ones quartered and loose leaves reserved)
  • 1 shallot and/or garlic clove, minced (or some confit of either of these)
  • 1/4+ cup olive oil
  • 4 oz (~100 grams) Shiitake, stems removed and sliced about 1/4” thick
  • 1/3 cup chopped roasted chestnuts (pre-roasted, vacuum-packed or jarred work well)
  • 1/4 cup chopped hazelnuts, lightly roasted, for topping (optional, sub almonds, walnuts, pecans..., diced crisp apple)
  • Flaky Sea Salt
  • Fresh ground pepper
  • 1/2 tsp Aleppo pepper (may sub chili flakes)
  • 2 tsp dark maple syrup (optional)

    • How To

    1. Prepare Shiitake (recipe below). While these are roasting, preheat heavy-bottomed skillet over medium heat. Add 1/2 the olive oil and half of the Brussels sprouts, cut sides down, and shallot/garlic. Season with salt and pepper. Allow to rest in pan, undisturbed for 4-5 minutes until golden brown. Toss and continue to cook for another 3-5 minutes and remove from pan. Repeat with remaining oil and sprouts. Just before the final batch is cooked, add any loose leaves and continue for a few minutes. Adjust salt and pepper to taste.
    2. Return all Brussels sprouts to pan with roasted shiitake and chopped chestnuts over low heat. Combine to allow flavors to meld. Adjust seasoning and add Aleppo (or red chili) pepper. Optionally, finish with a touch of maple syrup, stirring to coat.
    3. Plate and sprinkle with chopped hazelnuts.

      4. Roasted Shiitake " Shiitake Bacon"

      1. Whisk together tamari, sesame seed oil, coconut aminos, pure maple syrup, smoked paprika, cayenne pepper (optional), and olive oil. Toss with sliced shiitakes until coated and let rest for 15 minutes.
      2. Preheat oven to 350F and bake shiitakes for 20 minutes, tossing halfway through. Avoid overcrowding on baking sheet to ensure they crisp.
      3. Allow to cool for about 10 minutes once cooked for edges and smaller slices to crisp up, ensuring a crispy and chewy texture.