Asian Roasted Brussels Sprouts with Crispy Fried Shiitake Mushrooms

Asian Roasted Brussels Sprouts with Crispy Fried Shiitake Mushrooms #vegetarian

We did it! Today marks the official last day of #BrusselsSproutsWeek. I’m kind of sad actually, even though I have decided to announce a formal separation from sprouts for at least a month (next Thursday excluded). Hopefully I’ve convinced some haters out there to give them a second chance though!

Five Brussels sprout recipes in five days. We fried the leaves and tossed them with chili flakes and lemon, roasted them with squash for the perfect last-minute Thanksgiving side dish, shaved and eaten them raw in a salad, and tossed them with pasta.

Today, we’re roasting them again, except this time we’re tossing them toasted sesame seeds and  a really delicious Asian-inspired sauce that totally brings back memories of this other salad I shared back in September.

Asian Roasted Brussels Sprouts with Crispy Fried Shiitake Mushrooms #vegetarian

Then I went all out and topped them with crispy fried shiitake mushrooms! I got the idea at the very last minute, hesitated for about a second, and then decided to fully commit to it.

In fact, they totally remind me (at least in appearance) of the crispy onions that people put on top of green bean casserole. I know I’m supposed to be focused on selling this dish, but you should totally swap out crispy onions for crisp fried shiitakes on your green bean casserole this year.

Hello wow factor.

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