2 lb Brussels sprouts, trimmed and halved (or quartered if large)
2 large Gala apples, cut into ¾-inch pieces
2 tbsp grape seed oil, divided
1 tsp thyme
1 tsp rosemary
1/4 tsp sea salt, divided
1/4 tsp ground black pepper
1 cup unsweetened apple cider
1 lb shiitake mushrooms, stemmed and thinly sliced
1 tbsp pure maple syrup
1 tbsp reduced-sodium tamari
1 tsp smoked paprika
2 tbsp almond meal/flour
Preheat oven to 400°F. In a large bowl, add Brussels sprouts and apples. Drizzle with 1 tbsp oil and sprinkle with thyme, rosemary and 1/8 tsp salt and pepper; toss. Transfer mixture to a 13 x 9-inch baking dish and bake for 15 minutes, until sprouts are just beginning to brown.
To baking dish, add apple cider. Reduce heat to 375°F, and continue baking until Brussels sprouts are tender when pierced with a fork, 15 to 20 minutes more.
Meanwhile, prepare Shiitake Bacon: In a medium skillet on medium-high, heat remaining 1 tbsp oil. Add mushrooms and sauté until golden brown, 8 to 10 minutes. Add maple syrup, tamari and paprika and sauté for another 2 minutes. Remove pan from heat and set aside.
In a small bowl, combine almond meal and remaining 1/8 tsp salt. Remove Brussels sprouts from oven, top with Shiitake Bacon and sprinkle with almond mixture.