Brussels Sprouts with Mushroom Glaze
Transform your weeknight dinner with this exquisite recipe for Brussels Sprouts with Mushroom Glaze, a dish that perfectly balances earthy, hearty flavors with a touch of elegance. Nutty, caramelized roasted Brussels sprouts are elevated by a luscious glaze made of golden-browned button mushrooms, garlic, and a savory blend of vegetable broth, soy sauce, and balsamic vinegar. The addition of a cornstarch slurry ensures the glaze clings beautifully to every sprout, creating a velvety finish. With a prep time of just 10 minutes and a total cook time of 25 minutes, this plant-based side dish is ideal for busy evenings or as a standout addition to your holiday table. Serve it alongside roasted meats or as part of a vegetarian feast for an unforgettable flavor experience. Keywords: roasted Brussels sprouts, mushroom glaze recipe, caramelized vegetables, easy vegetarian recipes, holiday side dishes.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Button mushrooms (sliced)
- 1 tablespoon Unsalted butter
- 2 cloves Garlic (minced)
- 120 milliliters Vegetable broth
- 1 tablespoon Soy sauce
- 1 teaspoon Balsamic vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Trim the ends of the Brussels sprouts, remove any yellow outer leaves, and slice them in half.
In a bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down. Roast for 20 minutes, or until tender and golden brown, flipping halfway through.
While the Brussels sprouts are roasting, prepare the mushroom glaze. Heat 1 tablespoon of butter in a skillet over medium heat.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to release their moisture and turn golden.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the vegetable broth, soy sauce, and balsamic vinegar. Stir to combine and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the skillet and stir continuously until the glaze thickens, about 1-2 minutes.
Remove the Brussels sprouts from the oven and transfer them to a serving platter.
Drizzle the mushroom glaze generously over the roasted Brussels sprouts, ensuring even coverage.
Serve immediately and enjoy the rich flavors of this comforting dish.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 18.5 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
