One of my favorite things to do (other than play with dogs, draw mustaches on magazine covers, write letters to the president, OKAY I HAVE A LOT OF HOBBIES) is recreate something bomb I’ve eaten recently in a restaurant. Last week I went to the newly-opened Winter Hill Brewing in Somerville with some friends and tried the Spicy Korean Brussels Sprouts and the Chickpea Gyro. So good! I decided they would be great together and started smooshing some Brussels into the wrap (#smooshallthethingstogether2016). I wanted to recreate it at home, so I subbed out out the pita for tortillas and called them tacos.
I *love* Brussels sprouts. They pick up flavors easily and have serious crunch appeal. I modified Kenji’s Sweet and Spicy Chili Sauce, which was wonderful on these suckers.
- 1 lb Brussels sprouts, stems removed and sliced in half
- 3 tablespoons vegetable oil
- 2 oz shiitake mushrooms (1 1/2 cups)
- 1 teaspoon chili powder
- 1 lime
- 15 oz can of black beans, rinsed
- 1 avocado, sliced
- 6″ flour or corn tortillas
- 1/4 cup chili garlic sauce or gochujang
- 2 tablespoons tamari
- 1 tablespoon apple cider vineger
- 3 tablespoons dark brown sugar
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame oil
Preheat oven to 350*. Toss Brussels sprouts in 2 tablespoons vegetable oil (make sure they’re all coated lightly) and spread on a cookie sheet. Roast for 15-20 minutes, until crispy and slightly browned.
Whisk all the sauce ingredients together. Once the Brussels sprouts are done, toss them in the sauce and set aside.
Heat 1 tablespoon vegetable oil in a skillet and add the skiitakes. Sauté for 2-3 minutes, then stir in chile powder and juice of half the lime. Remove from heat and assemble tacos with Brussels sprouts, shiitakes, sliced avocado, black beans and remaining lime juice.