Roasted Brussels Sprouts with Shiitake Bacon and Maple Dijon (Vegan, Gluten-free)
Roasted brussels sprouts with smokey shiitake mushroom bacon and a creamy maple dijon dipping sauce. Vegan, gluten-free, & the perfect party appetizer!
Ingredients
Brussels Sprouts
- 14 oz. Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Shiitake Bacon
- 3 cups sliced shiitake mushrooms
- 1 tablespoon tamari or soy sauce if not gluten-free
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon olive oil
Maple Dijon Dipping Sauce
- 3 tablespoon tahini sesame paste
- 1 tablespoon lemon juice
- 3 tablespoon Dijon mustard
- 2 tablespoon maple syrup
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon turmeric optional, for coloring
Instructions
- Preheat oven to 375F. Combine all ingredients for shiitake bacon in a medium bowl, stir to coat, and leave to marinate for 5-10 mins, or until oven is preheated.
- Toss brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
- Place shiitake bacon and brussels sprouts on one or two parchment lined baking sheets. Place them in the oven and remove the Brussels sprouts after 25 minutes. The sprouts should just be fork-tender. Leave the shiitake a little longer, until it is browned and crispy, about 5-10 more minutes.
- Meanwhile, prepare the dipping sauce by whisking all ingredients required for maple Dijon dipping sauce together in a bowl.
- Remove from oven and assemble for presentation if desired. I like to skewer 1-2 bacon slices on a toothpick followed by a brussels sprout. You can also toss brussels sprouts and shiitake bacon together in a serving dish and serve that way. Serve alongside dipping sauce. Enjoy!
Nutrition
Serving: 1gCalories: 236kcalCarbohydrates: 26gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 882mgFiber: 5gSugar: 13g
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