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

Ingredients

• 1 lb (450 g) shiitake mushrooms
• 2 cups (500 mL) dried kelp
• 2 1/2 Tbsp (37 mL) minced fresh garlic
• 2 1/2 Tbsp (37 mL) minced fresh ginger
• 1 1/2 Tbsp (22 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) low-sodium tamari
• 2 Tbsp (30 mL) sesame oil
• 1 tsp (5 mL) minced bird’s eye chilies
• 2 1/2 Tbsp (37 mL) mirin
• 1 3/4 cups (435 mL) low-sodium vegetable stock
• 4 cups (1 L) Brussels sprouts
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) salt
• 3/4 tsp (4 mL) black pepper
• 2/3 cup (160 mL) XO sauce
• 1 tsp (5 mL) finely shaved roasted chestnuts