Roasted Brussel sprouts tossed with a simple soy miso sauce and finished with crispy fried shiitake mushrooms.

Asian Roasted Brussels Sprouts with Crispy Fried Shiitake Mushrooms

We did it! Today marks the official last day of Brussels Sprouts Week. We’re ending the week with this Asian Roasted Brussels sprout side dish. 

Five Brussels sprout recipes in five days. We’ve made fried Brussels sprout leaves tossed with chili flakes and lemon, roasted Brussels sprouts and squash (a perfect Thanksgiving side dish!), shaved Brussels sprout salad, and a Brussels sprouts and sage sausage pasta.

Today, we’re roasting and tossing Brussels sprouts with toasted sesame seeds and a delicious soy miso sauce that reminds me of this Asian pear salad. 

Whole Brussels sprouts in Bowl

For a final wow factor, these roasted Brussels sprouts are topped with crispy fried shiitake mushrooms! I got the idea at the very last minute, hesitated for a second, and decided to fully commit. 

They remind me of crispy onions. I know I’m supposed to be focused on selling this dish, but you should totally swap out crispy onions for fried shiitakes on your green bean casserole. 

Hello wow factor.

Shiitake Mushrooms

They are so crispy and crunchy and add great texture to the dish. They’d be wonderful on top of this Asian noodle salad or any soba noodle dish. 

The trick to getting crunchy fried shiitake mushrooms is to slice them extremely thin. As in paper thin. You want them to be ribbons when you place them into the hot oil. It takes knife skills and a bit of concentration, but I promise it is worth the effort.

If the mushrooms are too thick, they won’t be able to fry as properly and will have more of a classic mushroom texture. If you don’t feel like going to the trouble of breaking out the frying oil again, don’t worry. This dish can hold its own without them.

Fried Shiitake Mushrooms

It’s Friday and this is my fifth Brussels sprout recipe in five days, so I’m officially out of words to describe Brussels sprouts, but we loved these.

Peace out Brussels sprout.

It’s been real.

Asian Roasted Brussels Sprouts with Crispy Fried Shiitake Mushrooms

Asian Roasted Brussels Sprouts with Crispy Fried Shiitake Mushrooms

Asian Roasted Brussels Sprouts with Fried Shiitake Mushrooms

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Yield: 3 - 4 Servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Roasted Brussel sprouts tossed with a simple soy miso sauce and finished with crispy fried shiitake mushrooms.

Ingredients

  • 2 lbs Brussels sprouts trimmed and halved (or cut in quarters, depending on size)
  • ¼ cup (60 mL) toasted sesame oil divided
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon finely grated ginger root
  • ½ teaspoon white miso paste
  • pinch dried red pepper flakes
  • 1 tablespoon toasted sesame seeds

Crispy Fried Shiitake Mushrooms (Optional)

  • 2-3 ounces shiitake mushrooms
  • vegetable or avocado oil for frying
  • kosher salt
  • freshly ground black pepper

Instructions 

  • Prepare the Brussels Sprouts: Preheat the oven to 450°F (230°C) with a rack in the center position. Place the halved Brussels sprouts on a large baking sheet. Drizzle them with 2 tablespoons of toasted sesame oil and toss with your hands to distribute the oil evenly. Season lightly with salt and freshly ground pepper. Flip the Brussels sprout halves so the the cut side is facing down, this will help improve caramelization.
  • Roast the sprouts for 15 to 25 minutes, flipping them halfway. Roasting time will vary depending on the size of the sprouts. Place on a rack and allow the sprouts to cool slightly while you prepare the dressing.
  • Prepare the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, fresh ginger, miso paste, and pepper flakes. Slowly pour in remaining 2 tablespoons of sesame oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with pepper to taste.
  • Prepare the Shiitake Mushroom Topping: Remove the stems from the mushrooms and using a sharp chef’s knife, slice the mushrooms lengthwise into paper-thin strips. Line a small baking sheet with paper towels and set aside.
  • Heat oil in a small to medium saucepan - it should reach halfway up the sides - over medium heat until the temperature reaches 350°F (175°C).
  • Carefully fry a handful of mushroom slices at a time (be careful, as the oil can spit). The oil will bubble very strongly at first and start to become more quiet as mushrooms pieces are nearly done frying. Using a slotted stainless steel spoon or spider skimmer, gently flip the mushrooms continuously in the oil until they begin to curl slightly and turn golden brown.
  • Scoop the mushroom pieces from the oil and transfer them to the paper-towel lined baking sheet to drain the excess oil. Immediately season with salt. Fry the remaining sliced mushrooms in batches as needed.
  • Gently place the still warm roasted Brussels sprouts in a large bowl or serving platter. Pour on the sauce and toss gently to coat. Season to taste and garnish with the fried shiitake mushrooms. Serve immediately.
Serving: 1serving, Calories: 448kcal, Carbohydrates: 6g, Protein: 2g, Fat: 48g, Saturated Fat: 4g, Polyunsaturated Fat: 42g, Sodium: 133mg, Fiber: 2g, Sugar: 1g
Author: Laura / A Beautiful Plate
Course: Vegetable Side Dishes
Cuisine: American