Carmelized Maple Brussel Sprouts and Mushrooms
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1/2 cup
- Serves:
- 4
ingredients
- 2 cups sliced mushrooms
- himalayan salt
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1⁄2 cup cashews (optional for a Post-Reboot meal)
- 3 1⁄2 tablespoons maple syrup
- 1 lb Brussels sprout, sliced into thin ribbons
directions
- 1.) Sauté mushrooms in skillet with olive oil, garlic, and Himalayan salt over medium heat, about 3 minutes.
- 2.) Add the cashews (only if eating this as a Post-Reboot meal) and 3 tablespoons maple syrup. Continue to sauté, about 3-5 minutes.
- 3.) Remove the mushroom and cashew toss from skillet and set aside.
- 4.) In the same skillet (don’t rinse – the flavors will soak into the Brussels!), add ½ tablespoons maple syrup and turn up to medium/high heat, and add in the Brussels sprouts with Himalayan salt to taste.
- 5.) Cook Brussels sprouts for about 7 minutes, until they reach a golden brown. Stir occasionally, but be sure to allow them to golden by not stirring too often.
- 6.) When Brussels are finished, add them to the mushroom mixture and toss.
- 7.) For a heartier meal, serve with quinoa. (My quinoa looks darker than normal here because I cooked it in vegetable broth vs. water to give it more flavor.).
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Reviews
-
Wow, this is an awesome way to make brussels sprouts! I followed the recipe to the letter, and it was absolutely delicious. Not sure what a "post-reboot" meal is, but I used the cashews. Clearly one of the best brussels sprouts recipes I've ever had, and I had a lot because They're one of my favourite vegetables! Thanks for sharing this keeper!<br/>Made for Spring PAC 2014