Spicy Asian Brussel Sprouts

Brussel sprouts provide vitamins, antioxidants, and fiber which is why I try to include them in my rotation of veggies. I have added immune boosting shiitake mushrooms to this recipe as well to make it extra healthy. This recipe takes some prep (so many things to clean and chop), but an air-fryer shortens the cooking time somewhat. I think this dish is worth the time and it also heats up well the next day IF you have any leftovers!

4 servings as a side, 2 as a main dish

Ingredients:

• 1 bag Brussel sprouts (about 3-4 cups), trimmed and halved

• 1 tbsp arrowroot powder (sub corn starch)

• Salt and pepper

• Olive oil (or use veggie broth)

• 2 shallots, chopped

• 6-7 garlic cloves, minced or put through a garlic press

• 1 carton/box shiitake mushrooms, cleaned and sliced

• 2-3 whole Thai peppers and/or red pepper flakes

Sauce

• 1 tbsp peanut butter

• 1 tbsp rice vinegar

• 3 tbsp tamari or soy sauce

• 3 tbsp maple syrup

• 1 garlic clove, minced

• 1/2 to 1 tbsp sriracha (depending on your spice preference)

Optional: Top with sesame seeds and serve with brown rice or quinoa and a drizzle of sriracha sauce on the plate.

Instructions:

1. Whisk together the sauce ingredients in a small bowl and set aside.

2. Toss the Brussel sprouts with the arrowroot powder. Then add a generous spray or drizzle of olive oil (about 1 tbsp) and sprinkle with salt and black pepper. Air fry on 330 degrees for about 14 minutes or until browned. (Don't air fry on high as they will burn without cooking through; choose a lower setting.) Alternatively, you can roast them in the oven at 400 degrees for around 20-30 minutes. Set aside the Brussel sprouts until you are ready for them.

3. In a non-stick skillet, sauté the shallots and Thai peppers in a touch of olive oil (about 1 tbsp) or broth until the shallots are softened-about 3-4 minutes. Add the shiitake mushrooms and continue to saute until they are wilted. Finally add the minced garlic and sauté 3-4 minutes more or until the mushrooms are to your preference. Pour over the sauce and sauté for 1-2 minutes longer or until it begins to thicken. Add the cooked Brussel sprouts and sauté until warmed through and the Brussels are glazed with the sauce.

4. Top with sesame seeds and optional red pepper flakes and serve over rice or quinoa. Drizzle a design of sriracha sauce on each plate.