Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut - alive magazine

Ingredients

• 1 lb shiitake mushrooms
• 2 cups dried kelp
• 2 ½ Tbsp minced fresh garlic
• 2 ½ Tbsp minced fresh ginger
• 1 ½ Tbsp extra-virgin olive oil
• 2 Tbsp low-sodium tamari
• 2 Tbsp sesame oil
• 1 tsp minced bird’s eye chilies
• 2 ½ Tbsp mirin
• 1 ¾ cups low-sodium vegetable stock
• 4 cups Brussels sprouts
• 1 Tbsp extra-virgin olive oil
• ½ tsp salt
• ¾ tsp black pepper
• ⅔ cup XO sauce
• 1 tsp finely shaved roasted chestnuts