Hostess At Heart

Sharing life one recipe at a time

  • Home
  • About
    • About Hostess At Heart
    • Work With Me
    • Disclaimers and Privacy Policy
    • ACCESSIBILITY
  • Recipes
  • Resources and Reviews
    • Resources
    • Product/Company Reviews
    • Restaurant Reviews
  • Contact me

Home » Recipes » Roasted Brussels Sprouts with Shallots and Mushrooms

Roasted Brussels Sprouts with Shallots and Mushrooms

April 15, 2016 Updated: January 30, 2021 By Julie Menghini 68 Comments

As an Amazon Associate I earn from qualifying purchases.

JUMP TO RECIPE
Two photo collage for pinterest of roasted brussels sprouts combined with mushrooms and shallots

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.

If you like this recipe I think you’ll like these recipes too

  • Honey Roasted Beets
  • Roasted Cabbage and Carrots
  • Acorn Squash with Bacon
  • Hasselback Butternut Squash with Bacon
  • Fingerling Potatoes Recipe
  • Oven Roasted Carrots

You can find all of our side dish recipes here!

Pin it!

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

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Print
5 from 7 votes

Roasted Brussels Sprouts with Shallots and Mushrooms

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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 servings
Author Julie Menghini
Prevent your screen from going dark

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 100kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 22mg | Potassium: 476mg | Fiber: 3g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 64.4mg | Calcium: 40mg | Iron: 1.3mg
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.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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. That was when John’s gone again I can get my brussels sprouts fix!

Popular Posts

  • Overnight Sourdough Bread
  • Homemade Muffins
  • Chocolate Trifle
  • Pear Pie Filling
  • Authentic Italian Bread Recipe
Picture of a heart for branding

Thank you from the bottom of my heart for spending some time with me today!

Recipes· Sides

« Garlic Batard Bread Recipe
Delicious Healthy Chicken Gyro Recipe »

Comments

  1. Candice | Whole Health Hacks says

    May 14, 2016 at 4:46 pm

    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!!

    Reply
    • Julie Menghini says

      May 14, 2016 at 4:57 pm

      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.

      Reply
  2. Jennifer A Stewart says

    April 24, 2016 at 12:45 pm

    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!

    Reply
    • Julie Menghini says

      April 25, 2016 at 1:16 pm

      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. 🙂

      Reply
  3. Sandi (@fearless_dining) says

    April 23, 2016 at 6:22 pm

    Those caramelized perfectly…I love Brussels, but don’t get to enjoy them enough because my hubby is a Brussels sprouts hater.

    Reply
    • Julie Menghini says

      April 24, 2016 at 10:34 am

      Thank you! Mine to Sandi! I made these when he was MIA and ate them for every meal until they were gone.

      Reply
  4. swayam says

    April 22, 2016 at 4:34 am

    This is one fabulous veggie dish Julie! I have not had brussel sprouts ever!! Mostly coz you dont find them easily in India..but i am so tempted to try this. Even the carnivore in me is purring at the sight of this dish 😛

    Reply
    • Julie Menghini says

      April 22, 2016 at 7:24 am

      Thank you Swayam! I’m sure you could swap out those brussels for something marvelous from India. Stay cool my friend!

      Reply
  5. Bam's Kitchen says

    April 22, 2016 at 12:22 am

    Julie, I don’t even like brussel sprouts but you have me drooling over these photos. The additions of mushrooms and shallots have won me over.

    Reply
    • Julie Menghini says

      April 22, 2016 at 7:25 am

      Ha! They are definitely an acquired taste. I love them and will eat them a couple times than I need a bit of a break before the cravings hit me again.

      Reply
  6. Shadi Hasanzadenemati says

    April 21, 2016 at 11:52 pm

    Love the addition of garlic and also love brussels sprouts! A couple of years ago I was not a bog fan but now I want to have them all the time!

    Reply
    • Julie Menghini says

      April 22, 2016 at 7:26 am

      Thank you Shadi! They do grow on you don’t they?

      Reply
  7. Aena | Scrambled Chefs says

    April 21, 2016 at 11:20 am

    I’m actually not much of a Brussel Sprouts fan either – but you know what? I’ve been trying out different ways to try the vegetables I don’t like and I tried making this last night. I absolutely LOVE it Julie!! This is THE WAY I’m going to have them now – super simple and it tastes delicious! Thank youuu <3

    Reply
    • Julie Menghini says

      April 21, 2016 at 2:05 pm

      Woot woot woot! So glad that you enjoyed them and that you stopped by and let me know. I’m thinking of whipping up another batch too.

      Reply
  8. Naina says

    April 20, 2016 at 11:14 am

    I’m not fond of brussels sprouts at all, but that lovely roasted look is enticing me to give them a try 🙂 Thank you for sharing Julie!

    Reply
    • Julie Menghini says

      April 20, 2016 at 2:20 pm

      Thank you Naina. You could change the Brussels to asparagus or broccoli too.

      Reply
  9. Tracy @ Served from Scratch says

    April 19, 2016 at 10:41 pm

    These look soooo amazing!

    Reply
    • Julie Menghini says

      April 20, 2016 at 7:05 am

      Thank you Tracy!

      Reply
  10. Meghan | Fox and Briar says

    April 19, 2016 at 1:25 pm

    I love it when they get all caramelized like that! Love the shallots too, they have such a great flavor! And you always get points with me when you put wine in something 🙂

    Reply
    • Julie Menghini says

      April 19, 2016 at 4:59 pm

      Ha! Thanks Meghan. I like braising with wine too, and the leftover never goes to waste!

      Reply
  11. Tina Marie says

    April 19, 2016 at 10:26 am

    This looks like one mouthful of a delicious bite! We love Brussels sprouts and adding the red wine is a wonderful tasty idea. I can’t wait to make this for my husband.

    Reply
    • Julie Menghini says

      April 19, 2016 at 10:39 am

      Thank you Tina! I used to just steam them, but this is one delicious dish. I hope you will stop back and let me know what you think.

      Reply
  12. Michelle @ Giraffes Can Bake says

    April 19, 2016 at 7:39 am

    I love brussels sprouts and I roast them any chance I get, they’re like candy to me!
    But you just took them to a whole new level, these are incredible Julie!

    Reply
    • Julie Menghini says

      April 19, 2016 at 10:41 am

      Thank you Michelle! You know how it goes when one of those ideas just evolves? I love it when it works.

      Reply
  13. Susan Edelman says

    April 19, 2016 at 6:31 am

    Just excellent 🙂 Wish I had a big bowl of this!

    Reply
    • Julie Menghini says

      April 19, 2016 at 10:41 am

      Thank you so much Susan! I’m going to have to make it again too.

      Reply
  14. Celebrating Sunshine says

    April 18, 2016 at 9:43 am

    I love brussels sprouts and I usually cook them with cheese, but this is a great combination! Will definitely try it.

    Reply
    • Julie Menghini says

      April 18, 2016 at 10:05 am

      Thank you Ana!

      Reply
  15. Debbie says

    April 18, 2016 at 7:54 am

    Hey Julie!

    I like them more like this and David only eats the Green Giant ones in that nasty butter sauce…blek! These look worth trying! I love the addition of wine. Most recipes call for balsamic vinegar.

    Reply
    • Julie Menghini says

      April 18, 2016 at 10:06 am

      I’m with you! I can’t stand fake sauces or cheeses. That Nacho cheese in the can just grosses me out! Wine’s always a good thing. You use a little and drink a little. 🙂

      Reply
  16. Beth says

    April 17, 2016 at 8:16 pm

    This sounds sensational! I used to think I didn’t like brussels sprouts, but then I started roasting them. Now I’m a huge fan!

    Reply
    • Julie Menghini says

      April 17, 2016 at 8:39 pm

      I totally agree Beth! Roasted brussels Sprouts are so much better than other ways of preparing! Thank you for stopping by!

      Reply
  17. Liz says

    April 17, 2016 at 6:10 pm

    Roasted Brussels sprouts are my favorite. I find that whole ones take quite a bit longer though, at least in my oven. Did you halve them? Love the idea of combining them with shallots.

    Reply
    • Julie Menghini says

      April 17, 2016 at 8:42 pm

      Thanks Liz! Yes, I halved the ones that were over 1 inch round so they would all cook at the same rate and they were all done in 20 minutes.

      Reply
      • Liz says

        April 18, 2016 at 4:06 pm

        Made these last night with some shallots in the bottom of my onion basket. Great combination!

        Reply
        • Julie Menghini says

          April 18, 2016 at 6:26 pm

          Thank you Liz! So glad you enjoyed it, and I appreciate you letting me know.

          Reply
  18. [email protected] says

    April 17, 2016 at 6:50 am

    I did not eat BS until a few years ago when I discovered roasting them Now they are a regular item on our table.

    Reply
    • Julie Menghini says

      April 17, 2016 at 10:09 am

      It’s nice to have another option for vegetables too!

      Reply
  19. MB @ Bourbon and Brown Sugar says

    April 17, 2016 at 6:13 am

    Oh wow… I adore brussels sprouts, and this looks amazing Julie!

    Reply
    • Julie Menghini says

      April 17, 2016 at 10:11 am

      Thank you! I just love them roasted too.

      Reply
  20. Sarah James @ Tales From The Kitchen Shed says

    April 17, 2016 at 3:36 am

    Wow, you’ve brought sprouts up a whole new level, such a beautiful looking dish. Sprouts are one of my favourite vegetables, especially roasted, I love the sound of the buttery red wine sauce with shallots and mushrooms too,. Pinned for later and thanks for co hosting x

    Reply
    • Julie Menghini says

      April 17, 2016 at 10:12 am

      Thank you Sarah! I hope you’ll let me know what you think if you try it. I love hosting and visiting with such lovely people such as yourself!

      Reply
  21. Loretta says

    April 16, 2016 at 7:48 pm

    Great roasted veggie dish Julie! Ever since I’ve started roasting brussels sprouts, I don’t think I’d ever go back to steaming them. The wine reduction must have given it an intense, robust and wonderful flavor. What a great idea! The pictures look so tempting. Thanks a ton for co-hosting.

    Reply
    • Julie Menghini says

      April 17, 2016 at 10:15 am

      Thank you Loretta! I think roasting these veggies has spoiled me too. Steaming just isn’t the same. I love co-hosting and wish I had the time to do it a little more. Enjoy your day. I hope your day is just as beautiful as ours is today!

      Reply
  22. Johanne Lamarche says

    April 16, 2016 at 7:24 pm

    I am one of those convert Julie and this way of preparing brussel sprouts looks so delicious!

    Reply
    • Julie Menghini says

      April 17, 2016 at 10:16 am

      Thank you Johanne! I just love roasting them, and they look so good in the stores right now.

      Reply
  23. cookingwithauntjuju.com says

    April 16, 2016 at 11:30 am

    I never cared much for brussel sprouts until I had them as an appetizer at a nice restaurant. It was delicious – so maybe it’s just the way one cooks them 🙂

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:03 pm

      I agree Judi. I like them but unlike a lot of veggies, I eat them a couple times and then need a break.

      Reply
  24. Martin @ The Why Chef says

    April 16, 2016 at 4:42 am

    I’ve not been won over by the brussels loving crowd yet, but I love caramelised mushrooms and shallots – I’m trying this with Sunday lunch 😀

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:05 pm

      Thank you Chef! You could use asparagus too if you shorten the baking or grilling time? Please let me know what you think.

      Reply
  25. Elaine @ foodbod says

    April 16, 2016 at 1:12 am

    Lovely! That’s my kind of food 🙂

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:06 pm

      Thank you Elaine!

      Reply
  26. linda says

    April 16, 2016 at 12:02 am

    One word Julie: Perfection. Thanks for co-hosting this week FF! 🙂

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:09 pm

      Thank you Linda! I love co-hosting. It’s hard to catch up with some of my friends sometimes, and this allows me to to it. Hope you ae enjoying FF, and thanks for you kind comments!

      Reply
  27. Julianna says

    April 15, 2016 at 9:57 pm

    This is too awesome, Julie! I have often done brussells this way, but have never added wine! Wow, this just elevates the dish to a whole new level! Yummm!

    Thanks so much for co-hosting FF this week! 😀

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:12 pm

      Thank you! I don’t know what got into me Julianna. It was just one of those things that popped into my head and I said why not!

      Reply
  28. simplyvegetarian777 says

    April 15, 2016 at 7:37 pm

    This is my kind of dish Julie and even my girls would love it! The red wine and butter with mushrooms n shallots is a combination to die for.. Brussles sprouts are adding nice crunch to it.

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:19 pm

      Thank you Sonal! I really loved this one. I have a problem not putting mushrooms into everything!

      Reply
  29. Ashley says

    April 15, 2016 at 6:50 pm

    I love brussels! Even just sauted in butter, they are great. But this recipe takes it up to another level. It looks rich and lovely!

    My husband doesn’t love brussel sprouts either but I don’t make them often so he suffers through it when they make the dinner menu. The things he does for love 🙂

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:20 pm

      Thank you Ashley! Those boys. We cook for them 90% of the time and then they are crushed when a little ole brussels hits the menu. 🙂 I hope you are enjoying FF!

      Reply
  30. NancyC says

    April 15, 2016 at 6:43 pm

    I love brussels sprouts and they look so good roasted! Sounds like a delicious side dish!

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:21 pm

      Thank you Nancy! I usually just eat them steamed, but this dish really spoiled me.

      Reply
  31. Corina says

    April 15, 2016 at 11:01 am

    I think these look beautiful! I didn’t used to like brussels sprouts but once I started roasting them I completely changed my opinion!

    Reply
    • Julie Menghini says

      April 15, 2016 at 3:01 pm

      Thank you Corina! I agree, roasted brussels are delicious!

      Reply
  32. Cheryl "Cheffie Cooks" Wiser says

    April 15, 2016 at 10:36 am

    Hi Julie-great minds think alike-I posted a Brussels Sprouts recipe today too…Love them! Have a great weekend! Cheryl xo

    Reply
    • Julie Menghini says

      April 15, 2016 at 3:02 pm

      Great minds for sure Cheryl! I’ll be checking out those brussels, and hope you have an amazing weekend too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




ABOUT HOSTESS AT HEART

A photo of Hostess At Heart.

Thank you for visiting! I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Let me show you how to keep it simple and make it fun. Read More....

Looking for something?

Search by Category

Let’s keep in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Posts

Two crescent nut rolls sitting on a white plate over a red napkin. Another plate of rolls sits in the background.
Close top view of pear pie filling
Close up of a Swedish Apple Pie slice on red plate
Muffin sitting in a muffin paper on a wooden butter paddle
This is a beautifully slice sourdough loaf that shows the tender crumb and crusty exterior.
Benefits of Combining Honey and Yogurt: Things You Need to Know | HostessAtHeart.com

Let’s stay in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

LEGAL – PRIVACY POLICY

ACCESSIBILITY 

CONTACT

COPYRIGHT © 2014 - 2021 HOSTESSATHEART.COM

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy