Caramelized Maple Brussels Sprouts and Mushrooms

This recipe is one of my all-time favorite fall dinners, calling out two of my favorite fall foods: Brussels sprouts and Mushrooms!  Caramelized Maple Brussels Sprouts and Mushrooms that is…


  • 2 cups (100 g) sliced mushrooms
  • Himalayan salt to taste
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 cup (80 g) cashews (optional for a Post-Reboot meal)
  • 3 tbsp + ½ tbsp maple syrup
  • 1 lb Brussels sprouts, sliced into thin ribbons


  1. Wash produce.
  2. Sauté mushrooms in skillet with olive oil, garlic, and Himalayan salt over medium heat, about 3 minutes.
  3. Add the cashews (only if eating this as a Post-Reboot meal) and 3 Tbsp. maple syrup. Continue to sauté, about 3-5 minutes.
  4. Remove the mushroom and cashew toss from skillet and set aside.
  5. In the same skillet (don’t rinse – the flavors will soak into the Brussels!), add ½ Tbsp. maple syrup and turn up to medium/high heat, and add in the Brussels sprouts with Himalayan salt to taste.
  6. 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.
  7. When Brussels are finished, add them to the mushroom mixture and toss.
  8.  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.)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Calories: 250

Fat: 13g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 40mg

Carbohydrates: 26g

Fiber: 5g

Sugars: 15g

Protein: 6g