Recipe Brussel Sprouts Mushrooms

Brussels Sprouts is one of those ingredients that you either like or despise. John doesn’t like them and I have to say that he’s even given them a fair chance.

So, when he was out of town for the weekend, I took advantage of the opportunity to enjoy a new spin on these little veggies, Roasted Brussels Sprouts with Shallots and Mushrooms.

You guys, this dish is so amazing. When you roast brussels sprouts they take on a nice natural sweetness. When you roast them with shallots, you get an added sweetness plus the mellowed flavor of the shallots.

Roasted Brussels Sprouts And Onions With Mushroom Lardons Recipe

The caramelized mushrooms are delicious as is, but I went ahead and added a quick wine reduction and then combined everything together.

Roasted Brussels Sprouts and Shallots with Mushrooms is a delicious dish with a rich deep flavor. The sweetness of the roasted vegetables combined with caramelized mushrooms in a wine reduction makes these brussels sprouts anything but ordinary.

Calories: 100 kcal Carbohydrates: 8 g Protein: 3 g Fat: 5 g Saturated Fat: 3 g Cholesterol: 15 mg Sodium: 22 mg Potassium: 476 mg Fiber: 3 g Sugar: 2 g Vitamin A: 745 IU Vitamin C: 64.4 mg Calcium: 40 mg Iron: 1.3 mg

Sauteed Brussel Sprouts With Mushrooms And Bacon

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Are you a brusselssprouts fan? If you’re reading this I guess you are, and I’d love it if you would comment on your favorite way to prepare them. That was when John’s gone again I can get my brussels sprouts fix!

This recipe looks so delicious! I love brussels sprouts and am always looking for new ways to enjoy them. Love the idea of pairing with mushrooms - so good!!

Sauteed Brussels Sprouts W/ Mushrooms & Onions

Thank you so much Candice! I love brussels sprouts roasted and am going to have to make up a batch just thinking about them. Love that you stopped by.

I love Brussels sprouts! We had them last night on the grill! I even got my kids to eat them by putting lemon juice on them. They were amazed when I brought some home on the stalk and the got to pop them off. I'll have to add some shallots and mushrooms like you next time!> Hubby loves shrooms!

That's a great way to get the kiddos to try them Jennifer! I wish my mother-in-law would have done that with John, the Brussels hater. :)

Pan Roasted Miso Brussels Sprouts Recipe

Thank you! Mine to Sandi! I made these when he was MIA and ate them for every meal until they were gone.I LOVE Brussels sprouts, and I don’t care who knows it. I seriously love them, y’all. But, I’m well aware that lots of folks do not share my affinity for Brussels sprouts, and I truly believe that one of the biggest reasons is that they are not preparing them correctly.

Now settle down a sec… I’m not attacking anyone for not knowing they are frankly cooking their Brussels sprouts to death. When you overcook them they become bitter and slimy. Sound familiar? You don’t know what you don’t know. Am I right? But now we know better, so we do better. And, I absolutely insist you give these little babies one more try!

Roasted Brussels sprouts with Mushrooms typically starts with a heaping of fresh Brussels sprouts. You can get these at pretty much any grocery store. They are very easy to find. Add Brussels sprouts and sliced mushrooms to a bowl. Drizzle them with extra virgin olive oil, and season them with garlic powder, salt, and pepper. Easy peasy!

Roasted Brussels Sprouts & Portabello Mushrooms

Spread the mixture out onto a rimmed baking sheet. Bake them at a high heat so the Brussels sprouts cook quickly and get a little crispy on the outside. The high heat also helps to caramelize the outside, which adds even more great flavor. Yum!

Not a mushroom lover? Simply leave them out. But, I recommend giving them a shot! Even my vegetable haters LOVE these Brussels sprouts. To kick them up a notch, you can even sprinkle a little grated Parmesan cheese over them when you take them out of the oven… ooooo, weeee! So good! 

I will eat my Brussels sprouts whole or halved! But, not everyone feels the same way. There are truly pros and cons to both and either way will do. Here are a few thoughts when considering whether to half your Brussels sprouts or not:

Vegan Sheet Pan Dinner #1: Brussels, Mushrooms, Potatoes

Whole Brussels Sprouts: When you cook whole Brussels sprouts you are allowing them to retain their shape and texture. This choice will result both a crunchy texture from the crispy outer leaves and tenderness of the inner layers. If you like those two combinations… go with whole Brussels sprouts. Just know they might take longer to cook.

Halved Brussels Sprouts: Halving your Brussels sprouts before roasting allows for quicker cook time and greater caramelization, especially on the cut side. Overall, the texture of roasted halves will be softer and more evenly cooked.

Calories: 125 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Sodium: 258 mg | Potassium: 506 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 685 IU | Vitamin C: 78 mg | Calcium: 41 mg | Iron: 2 mg

Pan Roasted Mushroom, Pumpkin & Brussels Sprouts With Seeds

If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

Did you make my Roasted Brussels Sprouts with Mushrooms? I’d love to see! Share on Instagram, tag @, and use the hashtag #!

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…A hearty and delicious side dish that comes together in one pan; Pan Seared Brussels Sprouts and Mushrooms is a meaty, vegetarian alternative.  Serve with fried eggs for a complete meal!

Brussel Sprouts (with Bacon/mushrooms)

Lord Byron is back with another Brussels sprouts recipe. It really can’t be helped and you should expect many, many more Brussels sprouts recipes in the future. They’re a common vegetable with such range and versatility, and should be experienced in every way possible. And, I mean every way without bacon.

Can somebody tell me who is responsible for covering up the wonderful taste of Brussels sprouts by adding so much damn bacon to every Brussels sprouts recipe out there? I have tasted it, and yes, it’s delicious – because, you know, it’s bacon! But there’s so much more to a Brussels sprouts recipe than a few slices of smoky, salty bacon.

In my Pan Seared Brussels Sprouts and Mushrooms, for example, there is no bacon or any other meat products. I do rely on a little bit of butter to help flavour the mushrooms during the cooking process. I find that combining a little bit of butter and oil to the mushrooms helps to enhance the natural flavour of the mushrooms. The oil will prevent the butter from burning.

Balsamic Garlic Brussels Sprouts And Mushroom Stir Fry

I prepared this dish in a heavy-bottomed braiser (skillet). A dish cooked like this always tends to have a homey feel to it. It feels more down-to-earth, more rustic, and it’s more forgiving during the cooking process.

I think everyone has a basic cast-iron skillet at home, and if you don’t, I highly encourage you to make a purchase. They are inexpensive and will last a lifetime. And, you can cook just about anything in them – even fried chicken!

I have prepared many dishes in my skillets over the years. To name a few, there’s my favourite meat-based dish, Sausage and Lentil Skillet ; a light and easy Skillet Zucchini Alfredo ; one of my personal favourites, this Spicy White Bean Tomato Skillet ; and another personal favourite, Skillet Chicken Parmesan .

Fried Brussel Sprouts With Mushrooms

I once made Spinach and Artichoke Skillet Biscuit Bombs , which were a great appetizer option. I have made a Shepherd’s Pie in a skillet, a Skillet Beefaroni , and even a gigantic M&M Chocolate Chip Skillet Cookie . How’s that for options?

You might note from the photographs in the recipes listed above, that I’ve basically used the same skillet in each one of those recipes. That’s the great thing about a good skillet. You can use it for almost anything.

I have recently integrated more cast-iron pots and pans into my cookware collection, including enamel-coated cast-iron.  I love the Le Creuset pots and pans; I’m using a Le Creuset cast-iron braising pan for this recipe.  Those pieces are a little expensive, so I tend to save my pennies and buy a piece at a time.

Brussel Sprouts With Mushrooms And Onions

When it to comes to cast-iron pans without the enamel coating, many at-home cooks have experienced trouble with food sticking to the pans. This is usually because the pan is too hot. A cast-iron pan will hold and retain heat