Crispy Brussels Sprouts Recipe
tossed in a vegan mushroom xo sauce.
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Ingredients
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Brussels Sprouts
Mushroom XO Sauce
Method
Preparing the Brussels Sprouts
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half lengthwise.
- 3
Season the Brussels Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Roasting the Brussels Sprouts
- 4
Bake the Brussels Sprouts
Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.
Making the Mushroom XO Sauce
- 5
Soak the Mushrooms
Soak the dried shiitake mushrooms in warm water for about 30 minutes until rehydrated. Drain and finely chop.
- 6
Combine Ingredients for the Sauce
In a small bowl, mix the chopped mushrooms with soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, ginger, and chili flakes.
Finishing Touches
- 7
Toss and Serve
Once the Brussels sprouts are roasted, remove them from the oven and toss them with the mushroom XO sauce until evenly coated. Serve immediately.
