Roasted Brussels Sprouts Recipe (with Mushrooms)

Oven-Roasted Brussels Sprouts with Mushrooms recipe is the perfect side dish that is elegant and delicious. Crispy golden Brussels sprouts and tender mushrooms mix with caramelized shallots. This creates an earthy, savory dish with a hint of sweetness.

It’s the perfect dish to elevate your dinner table—whether it’s a holiday feast or a simple weeknight meal. With just a few ingredients, you can make a side dish that is easy and full of flavor in every bite. Trust me, even Brussels sprout skeptics will be asking for seconds! 

Brussel Sprout FAQ’s

Brussels Sprouts is one of those ingredients that you either like or despise. John doesn’t like them cooked but loves our shaved Brussel sprouts in our Popeye Salad. The thing is, Brussel Sprout flavors change based on the way that they’re prepared.

Steamed or broiled reduces the sharpness but they can still retain some bitterness if not cooked well. Overcooking can lead to a sulfuric taste and smell, which many people dislike.

Oven roasting our Brussels sprout recipe with sweet shallots makes them taste great. Sautéing them with red wine vinegar and bold garlic caramelizes their natural sugars. This gives the sprouts a sweet, nutty flavor. The result is crispy, golden edges and a tender center.

It turns out that these delicious little morsels are good for us too. I found this article interesting.

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Brussel Sprout Ingredients

We use 1 pound of fresh Brussels Sprouts. That equates to 25 to 30 small sprouts, 15 to 20 medium, and about 10 to 15 large Brussels sprout per pound. We aim for small to medium-sized sprouts to ensure that the centers are tender once roasted. As a side dish, we plan on 6 to 8 sprouts per person. We recommend cooking extra for seconds!

We love the umami flavor that earthy mushrooms add. Since they are cooked separately, you can use any variety. Our favorites would be either a medley, cremini, or Shiitaki.

We used shallots to give our dish a slightly sweet caramelized flavor without the strong flavor of onion. You could use onions, or leeks as a substitution if you wish.

Red Wine Vinegar was used to reduce the bitterness associated with Brussels. We cooked it with fresh garlic into a simple sauce. Balsamic vinegar would be a delicious substitution.

How to Make Brussel Sprouts

Clean and Prepare Brussel Sprouts

Cleaning Brussels sprouts for baking is simple and ensures they’re fresh and ready to roast perfectly. 

• First, trim the woody, dry stem at the base of each sprout with a sharp note. Do not cut through the bottom of the sprout or you’ll unravel and lose some of the leaves.
• Peel away any yellow, damaged, or wilted outer leaves until you’re left with fresh, green ones.
• Place the sprouts in a colander or bowl and rinse them under cold running water to remove dirt or debris. Alternatively, soak them in a bowl of cold water for a few minutes, then drain.
• Use a clean kitchen towel or paper towels to dry the sprouts completely. This helps them roast better and get those crispy, golden edges.
• Depending on the size, cut the sprouts in half or quarters to ensure even cooking and more caramelized edges.

Peel the dry skins from the shallots and cut them in half.

Combine the Brussels sprouts and shallots in a bowl. Drizzle with olive oil, salt and pepper. Pour onto a prepared baking sheet pan or dish in a single layer and bake until golden brown.

Mushrooms and Wine Reduction

Brush off any debris from the mushrooms with a wet paper towel. Cut them into halves or quarters. Add two tablespoons of butter to a skillet. Once melted, add mushrooms and cook just until tender. Add the minced garlic and cook until aromatic.

Pour the red wine vinegar into the skillet with the mushrooms and garlic. Cook on medium to medium-low heat until the liquid is reduced by half.

Add the roasted Brussels and shallots to the skillet with the remaining tablespoon of butter. Sprinkle with salt and pepper. Serve while hot.

Hostess Tips

Cover the baking sheet or dish with parchment paper or aluminum foil to make cleanup a breeze.

Don’t crowd the sprouts and shallots on the baking sheet or they will steam instead of roast.

Don’t submerge the mushrooms with water when cleaning. They act like little sponges and will become soggy.

We add minced garlic toward the end of the cooking to keep it from burning and making our dish bitter.

We roast our Brussels sprouts separately from our mushrooms. The Brussels sprouts are dense and take longer to cook. This way, everything is cooked evenly before serving.

Variations

• Add chopped bacon or prosciutto to the skillet right before the mushrooms finish cooking. Once crisp, stir in the roasted Brussels sprout mix.
• Add herbs such as thyme, rosemary, or our favorite, a Meditteranean spice blend.
• Swap mushrooms with another vegetable such as cauliflower or zucchini.
• Add a teaspoon of honey or brown sugar to the red wine to add a touch of sweetness. You can also replace the red wine vinegar with balsamic vinegar.
• Garnish before serving with shredded parmesan cheese or crumbled feta cheese. Nuts such as roasted pine nuts, walnuts, or pecans add texture and another flavor profile. Dried cranberries add color and a bright sweetness to the dish.

Serving suggestions

This is a versatile side dish that pairs well with Roasted Beef Brisket, Oven Blackened Salmon, and our recipe for Lamb Chops.

Roasted Brussels Sprouts with Mushrooms also make a delicious meal when tossed with a salad or with your favorite pasta dish.

Even as an appetizer like these Sweet and Sour Brussels Sprouts!

Storage and Reheating

Raw Brussels sprouts should be kept in the refrigerator. Store them in their netted bag or an uncovered container. This helps keep them crisp. Once cooked, store any leftovers in a covered container for up to 3 days.

Roasted Brussels Sprouts and Mushrooms also freeze incredibly well. Once completely cooled place them in a freezer-safe airtight container and freeze for up to 3 months. To thaw, place them in the refrigerator overnight.

To reheat scatter the thawed roasted sprouts onto a foil-lined baking sheet. Place it in a 325ºF oven for 15 to 20 minutes or microwave for 1-minute increments until hot.

Sometimes it’s hard to come up with the perfect side dish at dinner. We enjoy more than just the baked brussel sprouts recipe. We also love our sliced beets. The orange-roasted carrots are a favorite too. Lastly, we really like grilled sweet potatoes cooked in foil.

You can find all of our side dish recipes here!

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

This Brussels Sprouts recipe was first released on April 15, 2016. It has been updated to improve our readers’ experience. We added simple details and new images. No changes were made to the actual recipe.