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Roasted Brussels Sprouts with Shallots and Mushrooms

Combining roasted Brussels Sprouts and Shallots with Mushrooms that have been caramelized and reduced in wine makes this an amazing dish.

Top-down view of roasted brussels sprouts sitting on a serving spoon hovering over roasted Brussels sprouts with shallots and mushrooms.

Roasted Brussels Sprouts with Shallots and Mushrooms is a mouthful to say and an unbelievable combination to eat.

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.

Top-down view of a brown bowl of roasted Brussels sprouts with shallots and mushrooms. The pan of Brussels Sprouts sit in the background.

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.

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

There is so much flavor depth to this dish, and to me, it is just beautiful.

Yes, I talk to my food and complement it when it’s deserved.

Top-down view of a brown bowl of roasted Brussels sprouts with shallots and mushrooms. The pan of Brussels Sprouts sits in the background.

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Roasted Brussels Sprouts with Shallots and Mushrooms

Author: Julie Menghini
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.
5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Sides
Cuisine American
Keyword: Roasted Brussels Sprouts, Roasted Mushrooms, Roasted Sprouts
Servings: 6 servings


  • 1 lb brussels sprouts
  • 4 -6 shallots
  • 8 oz cremini mushrooms
  • 1 teaspoon fresh garlic minced
  • 3 tablespoons unsalted butter
  • 1/4 cup red wine
  • Salt and pepper


  • Preheat your oven to 400 degrees F, and lightly drizzle olive oil on a rimmed baking sheet.
  • Wash and dry brussels sprouts. Remove loose leaves and trim the stem. Remove the dry skins from the shallots and slice in half. Wipe the mushrooms clean and cut into quarters.
  • n a bowl combine brussels sprouts and shallots. Drizzle with olive oil, salt, and pepper. Add to baking sheet. Bake for 18 minutes. Watch them toward the end. There is a fine line from roasted to burnt. There is no need to stir or flip the vegetables.
  • While vegetables roast, add two tablespoons of butter to a skillet. I used a cast iron skillet because they brown so nicely. Add mushrooms and cook over a medium low heat until nice and browned.
  • Add garlic and continue cooking for 30 more seconds or until very fragrant. Add wine and cook until reduced by half. Add roasted vegetables and final tablespoon of butter to finish. Sprinkle with salt and serve.


Calories: 100kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 22mgPotassium: 476mgFiber: 3gSugar: 2gVitamin A: 745IUVitamin C: 64.4mgCalcium: 40mgIron: 1.3mg

Nutritional Disclaimer

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.

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Two Photo collage for pinterest of roasted brussels sprouts, mushrooms, and shallots.

Are you a brussels sprouts 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.

5 from 8 votes (1 rating without comment)
Recipe Rating

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Candice | Whole Health Hacks

Saturday 14th of May 2016

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!!

Julie Menghini

Saturday 14th of May 2016

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.

Jennifer A Stewart

Sunday 24th of April 2016

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!

Julie Menghini

Monday 25th of April 2016

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. :)

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