Carmelized Maple Brussel Sprouts and Mushrooms
Elevate your side dish game with this irresistible Caramelized Maple Brussels Sprouts and Mushrooms recipe—a perfect blend of savory, sweet, and tangy flavors. Earthy Brussels sprouts and meaty cremini mushrooms are skillet-seared to golden perfection, then tossed with a delectable combination of maple syrup, balsamic vinegar, and fragrant garlic. A sprinkle of fresh thyme and a hint of crushed red pepper flakes add an herby, slightly spicy kick, making this dish a true flavor masterpiece. Quick and easy to prepare in just 40 minutes, it’s an excellent addition to holiday feasts, weeknight dinners, or as a hearty topping for grains like quinoa or rice. Bursting with caramelized goodness, this gluten-free and vegetarian dish is a crowd-pleaser that pairs beautifully with any main course.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 250 grams Cremini mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Maple syrup
- 3 units Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Balsamic vinegar
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Trim the ends of the Brussels sprouts, remove any yellowed leaves, and slice them in half.
Clean the cremini mushrooms with a damp paper towel and slice them into thick pieces.
Mince the garlic cloves and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the Brussels sprouts to the skillet, cut side down, and cook for 5 minutes without stirring until they are golden brown.
Add the remaining tablespoon of olive oil to the skillet, then add the sliced mushrooms. Stir and cook for another 5–7 minutes until the mushrooms are tender and browned.
Season the Brussels sprouts and mushrooms with salt, black pepper, and crushed red pepper flakes. Stir well to combine.
Lower the heat to medium and add the minced garlic. Cook for 1 minute until fragrant, stirring to prevent burning.
Drizzle the maple syrup and balsamic vinegar over the vegetables. Stir to evenly coat and cook for 3–4 minutes until the mixture begins to caramelize.
Sprinkle fresh thyme leaves over the dish, stir gently, and remove from heat.
Serve warm as a side dish or atop a bed of quinoa or rice for a complete meal.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 45.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1211 mg | 26% | |
*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.
