A weeknight dinner of balsamic garlic Brussels sprouts and mushroom stir fry comes together quick. Caramelized Brussels sprouts and mushrooms in a sticky, spicy, sweet sauce is full of flavor and low on fat!
First off, thank you for all your encouragement and congratulations from my last post talking about the cookbook. I could not be more excited for the coming year and some surprises I have in store for you all.
This past weekend was a long weekend for us. Mike was off from school on Monday. Sounds like a nice, relaxing weekend, right? We actually found ourselves with something planned for everyday. And by we, I mean Mike. He really does live an eventful life.
Me on the other hand, I decided to soak in a little time off from book and blog stuff. After the big cookbook announcement, I just wanted to enjoy the fun news for a few days. I didn’t cook anything, I didn’t prepare any recipes for the site, I didn’t start my final pass of the book edits.
I just ate takeout, watched many Disney Junior Halloween shows with the boys, and binged on Married to Medicine on Bravo when the kids were sleeping. Monday morning I got annoyed with myself and decided to get out of my Bravo marathon daze and actually do something, so I baked Sally’s best chocolate chip pumpkin cookies.
Best. Decision. Ever.
Yesterday though, all the beers and burgers and pizza caught up with me. So today, it’s back to cooking and trying ways to make Mike hate Brussels sprouts a little less and less. I find that with balsamic garlic Brussels sprouts and mushrooms stir fry, you just add more spice and garlic and he has little to complain about.
This dish is more about the mushrooms than the Brussels sprouts anyway. They get nice and caramelized and then tossed in a sticky balsamic garlic sauce and then served over rice. I also think this would be so good over some udon or ramen noodles.
This stir fry is the perfect way to get back into a cooking weeknight dinner rhythm that doesn’t skimp on flavor, even though it is slightly healthy.
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.
Ingredients
- 2 tsp sesame oil
- 8 oz Shiitake Mushrooms, stems removed and sliced
- 8 oz cremini mushrooms, stems removed and sliced
- 4 oz button mushrooms, sliced
- 1/2 yellow onion, thinly sliced
- 8 oz Brussels sprouts, trimmed and cut in half
- 4 garlic cloves, minced
- 1 tsp chopped fresh cilantro
- 1 tsp Worcestershire sauce
- 1 1/2 tbsp Balsamic Vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1/2 tsp sriracha sauce
- 1/2 cup vegetable stock or chicken stock
- salt and pepper to taste
- serve over brown rice or jasmine rice
- garnish with sliced green onions
Instructions
- 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.
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