Try it, you’ll like it!
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This dish could be a go-to as an elegant side dish for special events such as Thanksgiving, but it’s quick and easy, so can stand in as a week-night favorite when you want a special touch. It also lends itself nicely as a side for a weekend brunch.
I enjoyed the old-fashioned boiled Brussels sprouts with butter when I was a child, but these are almost a different food. Roasting the sprouts brings out their delicious flavor, and the roasted mushrooms send in the umami. They’re a pair made in heaven, as the roasting time is compatible.
You can adjust the proportions to suit your preferences. Go heavy on both the Brussels sprouts AND the ‘shrooms, as I would, or give precedence to your current favorite.
This savory dish will pair well with a curry-forward soup. To create a simple but elegant brunch, try these mini quiche, these poached eggs or these baked hard boiled eggs.
Are Roasted Brussels Sprouts with Mushrooms Healthy?
This vegan recipe is loaded with goodness. Cruciferous vegetables such as Brussels sprouts are known cancer fighters. Low calorie Brussels sprouts provide fiber, nutrients, minerals, and antioxidants.
Mushrooms seem to be having a moment, with their potential health benefits widely studied. Mushrooms add protein, fiber, and more antioxidants. Sounds like a win-win. Each type of mushroom provides slightly different health benefits, and so requires an in-depth study.
What type of Mushroom?
Several different types of mushrooms can be used, all with different benefits to health, texture, and flavor. A mix of white mushrooms (for your eyes) portabella (for flavor) and shiitake (for texture) is an option for variety. Choosing just one of these, or what’s on hand, works fine.
Mushrooms should be washed quickly, so they don’t soak up the rinse water. I prefer to buy the mushrooms whole, then clean and slice them myself.
INGREDIENTS
- 1 lb Brussels sprouts
- 8 ounces sliced mushrooms
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Prep
Preheat your oven and prepare the Brussels sprouts by washing, trimming, and halving them.
Season
Toss the Brussels sprouts and mushrooms with olive oil and seasonings in a large bowl.
Roast
Arrange the veggies on a baking sheet and roast until they’re tender and beautifully caramelized.
Enjoy
Serve the roasted veggies hot from the oven.
Devour!
FAQs & Tips
These are best served the day of roasting, but can be made a day ahead of time and reheated. Reheating in the oven at 350 for a few minutes retains the crispiness. The air fryer is another option, for a minute or two. Reheating in a microwave won’t maintain crispiness.
It’s not necessary. They will roast up nicely together in the oven.
Vegetables will roast better on a rimmed baking sheet, and give them plenty of room. If they are crowded, you won’t get the crispy, golden results you’re looking for.
Serving Suggestions
For a quick but oh-so-special meal, try this easy stuffed chicken breast with butternut squash pie (that pie will also go nicely in your brunch spread). To keep it vegetarian, pair this Thai veggie burger.
Roasted Brussels Sprouts with Mushrooms
Ingredients
- 1 lb Brussels sprouts
- 8 ounces sliced mushrooms
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat the oven to 400° F. Wash the Brussels sprouts, trim the stems, and cut them in half for even cooking.
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In a large bowl, combine the halved Brussels sprouts and sliced mushrooms. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss everything together to ensure the vegetables are well coated with the oil and seasonings.
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Spread the seasoned Brussels sprouts and mushrooms onto a rimmed baking sheet in a single layer to promote even roasting. Place in the preheated oven and roast for 20 to 25 minutes, or until the Brussels sprouts are tender and golden brown.
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DEVOUR!
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