STIR-FRY BRUSSELS SPROUTS AND MUSHROOMS
Quick and easy Stir fry Brussels Sprouts recipe with mushrooms in flavourful stir fry sauce. A perfect side dish recipe, ready in under 30 minutes!
Provided by Maricel
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Slice the brussels sprouts, mushrooms, and onion. Mince or finely chop the garlic.
- In a small bowl add all the stir-fry sauce ingredients and mix until well blended. Set aside
- In a hot wok, drizzle 1 tbsp canola oil, add crimini mushrooms and stir-fry on medium heat until tender. Set aside
- In the same wok, drizzle 1 tbsp canola oil. Saute onion for a minute. Add brussels sprouts, stir-fry for 2 minutes, then add garlic. Stir-fry for another 2 minutes or until tender but still firm.
- Add the stir-fry sauce and cooked mushrooms. Stir-fry for another 2 minutes until the sauce thickened.
Nutrition Facts : Calories 218 kcal, Carbohydrate 19 g, Protein 7 g, Fat 15 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
MUSHROOM AND BRUSSELS SPROUT STIR-FRY
"My kids demand vegetables every night because, cooked this way, they're flavorful and beautiful," says chef Phan. Reprinted from "The Slanted Door" (Ten Speed Press) by Charles Phan, © 2014.
Provided by Charles Phan
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
- Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15-30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.
BALSAMIC GARLIC BRUSSELS SPROUTS AND MUSHROOM STIR FRY
Caramelized Brussels sprouts and mushrooms in a sticky, sweet, and spicy garlic balsamic sauce served over rice.
Categories Entree
Time 29m
Number Of Ingredients 17
Steps:
- Heat the sesame oil in a large skillet over medium/high heat. Once the oil is shimmering add the mushrooms. Cook the mushrooms for 10 minutes until slightly caramelized.
- Add the onions and Brussels sprouts. Season with salt and pepper. Try to keep all the sprouts cut side down to halp caramelize them. Cook for another 5 minutes.
- While the Brussels sprouts are caramelizing, mix the sauce. Combine the garlic, cilantro, Worcestershire, balsamic, soy sauce, fish sauce, sriracha, and stock along with a pinch of salt and a few turns of black pepper. Whisk to combine.
- Increase the heat to high. Mix int he sauce to the pan to get all the veggies coated. Once the sauce is bubbling, cover the pan with a lid, and cook for 5 more minutes.
- Serve the stir fry on top of rice with green onions as garnish along with more sriracha sauce and soy sauce as you see fit.
BALSAMIC BRUSSELS SPROUTS
My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!
Provided by Melissa
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
- Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 447.7 mg, Sugar 5.6 g
BALSAMIC BRUSSELS SPROUTS
These balsamic Brussels sprouts couldn't be easier to make-and you need only a few ingredients! -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add Brussels sprouts to skillet and cook until heated through, 5-7 minutes. Transfer to a serving bowl. Drizzle with vinegar; sprinkle with basil, salt and pepper.
Nutrition Facts : Calories 145 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges
BRUSSELS SPROUTS AND MUSHROOMS RECIPE
The best brussels sprouts and mushrooms recipe - delicious, easy pan fried brussels sprouts with onion and mushrooms for a delicious holiday side dish even picky eaters will love!
Provided by Courtney O'Dell
Time 25m
Number Of Ingredients 8
Steps:
- In a large, heavy pan, melt butter until light and foamy.
- Add diced onion to pan and let soften and become fragrant, about 5 minutes.
- Add garlic and stir, let soften, about 1 minute.
- Stir in brussels, fresh cracked pepper, and mushrooms.
- Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
- Pour in chicken stock and adobo seasonings, mix well.
- Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
- Serve and enjoy!
Nutrition Facts : ServingSize 6
PAN-FRIED BRUSSELS SPROUTS AND MUSHROOMS WITH THYME
A simple side dish of Brussels sprouts and mushrooms seasoned with thyme and spicy mustard that pairs nicely with chicken, turkey, pork, or beef.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine Brussels sprouts, mushrooms, olive oil, thyme leaves, mustard, salt, and pepper in a large bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add Brussels sprouts and cook for 4 minutes. Stir and cook for 4 minutes more. Increase heat to high and cook, stirring constantly, for 2 minutes more.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 10.8 g, Fat 3.9 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 206.9 mg, Sugar 2.7 g
STIR-FRIED BRUSSELS SPROUTS
Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.
Provided by Genevieve Ko
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
- Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
- Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
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