Brussels Sprouts With Mushroom Glaze
Tender Brussels sprouts paired with a savory mushroom glaze, accented by lemon and thyme, perfect for a flavorful vegetarian side or elegant appetizer.
Ingredients
Instructions
- Soak dried mushrooms in beef stock until tender, about 1 hour.
- Remove mushrooms from the stock and set aside; reserve the stock.
- If mushroom stems are tough, remove and discard.
- Thinly slice the mushrooms.
- Pour the reserved stock into a nonstick frying pan and bring to a boil.
- Whisk in lemon juice, Dijon mustard, and dried thyme; cook for about 3 minutes.
- Add the sliced mushrooms and steamed, halved Brussels sprouts to the pan.
- Toss well to coat evenly and cook until heated through.
Tips & Substitutions
For extra flavor, consider adding a splash of soy sauce or balsamic vinegar to the glaze. If you don't have dried mushrooms, fresh mushrooms can be used instead, just sauté them before adding to the stock. Fresh thyme can substitute for dried thyme, using about three times the amount. Make sure to steam the Brussels sprouts until they are tender but still vibrant in color.
Serving Suggestions
These Brussels sprouts pair beautifully with beef recipes, making them an excellent side for a roast or grilled steak. For a complete meal, serve with quinoa or a side salad. Drizzle with additional lemon juice or top with toasted nuts for added crunch. This dish also complements a holiday spread as a vibrant vegetable option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat until heated through. You can also add a splash of beef stock or water to prevent drying out while reheating. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Brussels Sprouts With Mushroom Glaze contains roughly 120 calories, with 6g protein, 18g carbohydrates, and 4g fat. It is an excellent source of vitamin C (81% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1078mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of stock instead of beef stock?
Yes, you can use vegetable or chicken stock as a substitute for beef stock. Vegetable stock will provide a lighter flavor, while chicken stock will add some depth. Just make sure the stock is low-sodium to control the saltiness of the dish.
How can I make this dish vegetarian?
To make this dish vegetarian, simply replace the beef stock with vegetable stock and omit any meat-based ingredients. The dried mushrooms will still provide a rich umami flavor, and you can enhance it with soy sauce or miso paste if desired.
What can I do with leftover mushroom glaze?
Leftover mushroom glaze can be refrigerated for up to a week. Use it as a flavorful sauce for grilled meats, a marinade for vegetables, or as a base for soups. It can also be drizzled over pasta or used in a stir-fry to enhance the overall flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).