Carmelized Maple Brussel Sprouts and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Affiliated with Joe Cross from Sick, Fat and Nearly Dead . 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. 1.) Sauté mushrooms in skillet with olive oil, garlic, and Himalayan salt over medium heat, about 3 minutes.
2. 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. 3.) Remove the mushroom and cashew toss from skillet and set aside.
4. 4.) In the same skillet (don’t rinse – the flavors will soak into the Brussels!), add 1/2 tablespoons maple syrup and turn up to medium/high heat, and add in the Brussels sprouts with Himalayan salt to taste.
5. 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. 6.) When Brussels are finished, add them to the mushroom mixture and toss.
7. 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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