Recipes and Cooking Soy- and Chile-Glazed Brussels Sprouts with Shiitake Mushrooms 4.2 (6) Learn how to make Brussels sprouts better than you can order at any restaurant. This sweet-and-salty glazed Brussels sprouts recipe gets a savory boost from shiitake mushrooms. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 11, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 40 mins Servings: 5 Yield: 3 cups Jump to Nutrition Facts Ingredients 1 pound Brussels sprouts 4 green onions 1 teaspoon finely shredded orange peel 2 tablespoon orange juice 1 tablespoon soy sauce 1 ½ teaspoon honey ½ red serrano chile pepper, seeded and finely chopped,* or 1/4 teaspoon crushed red pepper 1 - 2 cloves garlic, minced 1 ½ tablespoon vegetable oil 4 ounce fresh shiitake mushrooms, stemmed and thinly sliced Directions Trim Brussels sprouts;** cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl stir together orange peel, orange juice, soy sauce, honey, serrano pepper, and garlic. Set aside. Working in a well-ventilated area, in a large skillet heat oil over medium-high heat. Add Brussels sprouts, mushrooms, and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender. Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. **Tip: To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed. Rate it Print Nutrition Facts (per serving) 99 Calories 5g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 99 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 233mg 10% Total Carbohydrate 14g 5% Total Sugars 5g Protein 4g Vitamin C 82.1mg 411% Calcium 50.5mg 4% Iron 1.6mg 9% Potassium 480mg 10% Folate, total 68.5mcg Vitamin B-12 1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.