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Jill Fergus of @feedtheswimmers is constantly impressing us with her amazing seasonally focused recipes, and the delicious Brussels sprouts she brought to our friendsgiving feast are no exception! You’ll love the crispy texture and umami flavor of the shiitake ‘bacon’ and the decadent hazelnuts add a nice richness to round out this dish.
1-2 lbs Brussels Sprouts- trimmed and sliced in half
1/2 cup Hazelnuts- gently toasted, skins removed, and crushed
3 cups Shiitake mushrooms- stems removed and sliced
2 tbsp tamari or good soy sauce
1 tsp sesame seed oil
1-2 tsps coconut aminos (optional)
2 tbsp pure maple syrup
2 heaping tsps smoked paprika
1 tsp liquid smoke (optional)
Pinch cayenne pepper (optional)
2 Tbs olive oil
Preheat oven to 425˚ F. Line two baking sheets with parchment. Toss sprouts with olive oil to coat lightly and spread evenly across baking sheets so as not to crowd them. Bake for approx 20 minutes until edges have browned.
For the shiitake bacon:
Whisk together soy sauce, sesame oil, coconut aminos, maple syrup, smoked paprika, liquid smoke, cayenne and olive oil, add mushrooms and toss by hand until evenly coated.
Allow to rest for 15 minutes. Preheat oven to 350˚ F, spread mushrooms between 2 parchment lined baking sheets, again to not overcrowd. Bake for 10 minutes and toss, return to oven and bake for another 10-15 minutes until edges are crispy.
Toss the Brussels sprouts with the shiitake ‘bacon’ and hazelnuts. Drizzle with a little good olive oil, flaky sea salt and fresh ground pepper.
1 Tbs fish sauce
1 Tbs water
1 tsp rice vinegar
1 Tbs organic cane sugar or sweetener of choice
Combine until sugar dissolves. Drizzle over and gently toss. Enjoy!