Ingredients for Carmelized Maple Brussel Sprouts And Mushrooms
- Sliced Mushrooms
- Salt
- 1 tablespoon olive oil
- Garlic Cloves
- 1/2 cup raw cashews
- 5 tablespoons maple syrup
- Brussels Sprout
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carmelized Maple Brussel Sprouts And Mushrooms? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Carmelized Maple Brussel Sprouts And Mushrooms
- Wash and trim 1 pound of Brussel sprouts, then halve or quarter them depending on size.
- Clean and slice 8 ounces of cremini mushrooms.
- Mince 2 cloves of garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 3-5 minutes, until softened.
- Add the minced garlic and a pinch of Himalayan pink salt. Continue to sauté for 1 minute more.
- Stir in 1/2 cup raw cashews and 3 tablespoons of maple syrup. Cook for another 3-5 minutes, until the cashews are slightly softened and the sauce begins to thicken.
- Remove the mushroom and cashew mixture from the skillet and set aside.
- In the same skillet, add 2 more tablespoons of maple syrup and increase the heat to medium-high.
- Add the Brussel sprouts and a generous pinch of Himalayan pink salt.
- Cook the Brussel sprouts for 7-10 minutes, stirring occasionally, until they are golden brown and slightly caramelized. Avoid over-stirring to allow for proper caramelization.
- Add the cooked mushroom and cashew mixture back to the skillet and gently toss to combine.
- Serve immediately. For a more complete meal, serve over 1 cup cooked quinoa per serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
56g
Fat
13g
Carbs
9g
