Holiday Cook w. Me! 2 Brussels Sprouts Recipes + Sauce Options

Helloooo Goblins n Ghouls! It's time to play in the spooky kitchen again, but this time we are spicing up one of my favorite holiday side dishes... Brussels sprouts!! I tested 2 options with 3 different sauces and instead of narrowing down which recipe I would make for Thanksgiving, I've decided that I couldn't decide at all and I'm making all of them haha!! All the recipes and inspirations for these dishes are listed/linked below! Hope you enjoy!!

Shiitake Jalapeño Brussels Sprouts with Tahini Mustard Sauce
Stuffing Recipe I used as inspo: https://healthyhappylife.com/definiti...

Ingredients:
Brussels sprouts (I use a 2lb bag in a 9x13 pan)
Olive Oil 4 Tbsp Olive Oil
Salt
Pepper

For the Roasted Mushrooms:
1 Cup Sliced Shiitake Mushrooms 
4 Tbsp Butter 
2 Tbsp Tamari
1 tsp Liquid Smoke

Toppings:
1-2 tbsp diced jalapeños 
1/4c dried cranberries

Instructions:
Trim stem on brussels sprouts and cut in half or quarters
If leaves fall off hold onto them cuz they are delish when they roast
Add Brussels sprouts to gallon size ziplock, add olive oil, salt and pepper and shake
Pour brussels sprouts in casserole dish 
Bake sprouts at 375 degrees Fahrenheit for 25-30 min (I cook it for about 35-40 because I prefer them on the brown side) or set aside if baking sprouts in the same oven as the mushrooms

Prepare Mushrooms
Slice mushrooms and Coat in Tamari, Liquid Smoke, Worsterchire and melted butter
Let soak for a few minutes to overnight depending on how much time you have
Spread Mushrooms on pan coated with tin foil or parchment 
Place in oven at 200 degrees for 30 min (if you don't have 2 ovens you can bake the mushrooms ahead or lower the oven temp to 350 degrees F and bake the sprouts and mushrooms together but still in separate dishes or pans - check on the mushrooms after 20 min you want them to be soft but a tad crispy as well)

Meanwhile prepare sauces:
Tahini Mustard sauce 
Inspo from Zen & Zaatar: http://bit.ly/34sYOLC
This is what I used:
3 heaping tbsp hummus 
1 tbsp lemon juice
3 tbsp Dijon mustard
2 tbsp maple syrup
1 tbsp water
¼ tsp salt
¼ tsp pepper
Whisk together all ingredients in a bowl.

Balsamic glaze from Eat, Drink, Shrink: http://bit.ly/2rp9ZX3
Here's what I used:
1/2 cup balsamic
1 tbsp sugar
About 1/4 cup cherry juice
Balsamic Glaze: In a medium size pan add the balsamic, sugar, and cherry juice. Whisk until sugar is dissolved. Cook on medium heat for 5-7 minutes. Mixture should bubble and reduce. Take a spoon and test the consistency by how slowly it drops from a spoon.

Remove mushrooms and sprouts from oven.
Add the mushrooms to the sprouts.
Add the jalapeños and dried cranberries and stir or toss to combine.
Drizzle tahini sauce over one half of the sprouts mixture.
Drizzle the balsamic reduction over the other half of the sprouts mixture.
Overlap the 2 sauces in the middle if desired.
Enjoy!


Sunflower Brussels Sprouts Casserole
Original Recipe from A Beautiful Mess: http://bit.ly/2Kbl43f 
Brussels sprouts (enough to fill the casserole dish you will be using - I typically use a 2lb bag from Costco in a 9x13 baking dish)
1/4 cup olive oil 
3 tsp dijon
2-4 tbsp white wine vinegar (depending on how much vinegar taste you like)
1/2 - 1 cup Vegenaise (once again depends on how creamy you want it - I say start with 1/2 cup and add vegenaise to taste from there)
1/2 cup Vegan parm (or enough to sprinkle evenly over the top of the casserole dish you are using)
1/2 cup Roasted and Salted Sunflower seeds 
Salt 
Pepper

Preheat oven to 375 degrees fahrenheit 
Rinse sprouts. 
Cut down stems and cut the sprouts in half and place in a bowl or gallon size ziplock baggie. 
Coat with the oil and season with salt and pepper
Bake for 30 minutes or until tender and browned to your liking (I like mine pretty brown so I leave mine in an extra 5 or 10 min)
While the brussels sprouts are baking you can start the sauce.
Whisk together the mustard, vinegar, and half of the Vegenaise. Once the sprouts are done pour the dressing over the sprouts and stir to combine. Add remaining Vegenaise and additional amounts until you reach the desired level of creaminess.
Sprinkle an even layer of Vegan Parmesan over the top and place back in the oven for 5-10 minutes until bubbly and cheese is melted. 
Once you pull the casserole out of the oven, sprinkle on the sunflower seeds and enjoy!