Roasted Brussels Sprouts with Shallots and Mushrooms is a mouthful to say and an unbelievable combination to eat. Combining roasted Brussels Sprouts and Shallots with Mushrooms that have been caramelized and reduced in wine makes this an amazing dish.
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. 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 compliment it when it’s deserved. In all fairness, I’ve made dishes that don’t get praise. They don’t make the blog, and I will not share the words that I use when that happens.
Don’t have time to make it now? Pin it for later!
Roasted Brussels Sprouts with Shallots and Mushrooms
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
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!
If you need other ideas for side dishes, here are a few of my favorites!
Hasselback Bacon Apple Butternut Squash
Hands Iff Garlic Fingerling Potatoes
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Candice | Whole Health Hacks says
May 14, 2016 at 4:46 pmThis 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 says
May 14, 2016 at 4:57 pmThank 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 says
April 24, 2016 at 12:45 pmI 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 says
April 25, 2016 at 1:16 pmThat’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. 🙂
Sandi (@fearless_dining) says
April 23, 2016 at 6:22 pmThose caramelized perfectly…I love Brussels, but don’t get to enjoy them enough because my hubby is a Brussels sprouts hater.
Julie Menghini says
April 24, 2016 at 10:34 amThank you! Mine to Sandi! I made these when he was MIA and ate them for every meal until they were gone.
swayam says
April 22, 2016 at 4:34 amThis 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 😛
Julie Menghini says
April 22, 2016 at 7:24 amThank you Swayam! I’m sure you could swap out those brussels for something marvelous from India. Stay cool my friend!
Bam's Kitchen says
April 22, 2016 at 12:22 amJulie, 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.
Julie Menghini says
April 22, 2016 at 7:25 amHa! 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.
Shadi Hasanzadenemati says
April 21, 2016 at 11:52 pmLove 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!
Julie Menghini says
April 22, 2016 at 7:26 amThank you Shadi! They do grow on you don’t they?
Aena | Scrambled Chefs says
April 21, 2016 at 11:20 amI’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
Julie Menghini says
April 21, 2016 at 2:05 pmWoot 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.
Naina says
April 20, 2016 at 11:14 amI’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!
Julie Menghini says
April 20, 2016 at 2:20 pmThank you Naina. You could change the Brussels to asparagus or broccoli too.
Tracy @ Served from Scratch says
April 19, 2016 at 10:41 pmThese look soooo amazing!
Julie Menghini says
April 20, 2016 at 7:05 amThank you Tracy!
Meghan | Fox and Briar says
April 19, 2016 at 1:25 pmI 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 🙂
Julie Menghini says
April 19, 2016 at 4:59 pmHa! Thanks Meghan. I like braising with wine too, and the leftover never goes to waste!
Tina Marie says
April 19, 2016 at 10:26 amThis 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.
Julie Menghini says
April 19, 2016 at 10:39 amThank 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.
Michelle @ Giraffes Can Bake says
April 19, 2016 at 7:39 amI 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!
Julie Menghini says
April 19, 2016 at 10:41 amThank you Michelle! You know how it goes when one of those ideas just evolves? I love it when it works.
Susan Edelman says
April 19, 2016 at 6:31 amJust excellent 🙂 Wish I had a big bowl of this!
Julie Menghini says
April 19, 2016 at 10:41 amThank you so much Susan! I’m going to have to make it again too.
Celebrating Sunshine says
April 18, 2016 at 9:43 amI love brussels sprouts and I usually cook them with cheese, but this is a great combination! Will definitely try it.
Julie Menghini says
April 18, 2016 at 10:05 amThank you Ana!
Debbie says
April 18, 2016 at 7:54 amHey 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.
Julie Menghini says
April 18, 2016 at 10:06 amI’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. 🙂
Beth says
April 17, 2016 at 8:16 pmThis sounds sensational! I used to think I didn’t like brussels sprouts, but then I started roasting them. Now I’m a huge fan!
Julie Menghini says
April 17, 2016 at 8:39 pmI totally agree Beth! Roasted brussels Sprouts are so much better than other ways of preparing! Thank you for stopping by!
Liz says
April 17, 2016 at 6:10 pmRoasted 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.
Julie Menghini says
April 17, 2016 at 8:42 pmThanks 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.
Liz says
April 18, 2016 at 4:06 pmMade these last night with some shallots in the bottom of my onion basket. Great combination!
Julie Menghini says
April 18, 2016 at 6:26 pmThank you Liz! So glad you enjoyed it, and I appreciate you letting me know.
[email protected] says
April 17, 2016 at 6:50 amI did not eat BS until a few years ago when I discovered roasting them Now they are a regular item on our table.
Julie Menghini says
April 17, 2016 at 10:09 amIt’s nice to have another option for vegetables too!
MB @ Bourbon and Brown Sugar says
April 17, 2016 at 6:13 amOh wow… I adore brussels sprouts, and this looks amazing Julie!
Julie Menghini says
April 17, 2016 at 10:11 amThank you! I just love them roasted too.
Sarah James @ Tales From The Kitchen Shed says
April 17, 2016 at 3:36 amWow, 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
Julie Menghini says
April 17, 2016 at 10:12 amThank 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!
Loretta says
April 16, 2016 at 7:48 pmGreat 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.
Julie Menghini says
April 17, 2016 at 10:15 amThank 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!
Johanne Lamarche says
April 16, 2016 at 7:24 pmI am one of those convert Julie and this way of preparing brussel sprouts looks so delicious!
Julie Menghini says
April 17, 2016 at 10:16 amThank you Johanne! I just love roasting them, and they look so good in the stores right now.
cookingwithauntjuju.com says
April 16, 2016 at 11:30 amI 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 🙂
Julie Menghini says
April 16, 2016 at 1:03 pmI agree Judi. I like them but unlike a lot of veggies, I eat them a couple times and then need a break.
Martin @ The Why Chef says
April 16, 2016 at 4:42 amI’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 😀
Julie Menghini says
April 16, 2016 at 1:05 pmThank you Chef! You could use asparagus too if you shorten the baking or grilling time? Please let me know what you think.
Elaine @ foodbod says
April 16, 2016 at 1:12 amLovely! That’s my kind of food 🙂
Julie Menghini says
April 16, 2016 at 1:06 pmThank you Elaine!
linda says
April 16, 2016 at 12:02 amOne word Julie: Perfection. Thanks for co-hosting this week FF! 🙂
Julie Menghini says
April 16, 2016 at 1:09 pmThank 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!
Julianna says
April 15, 2016 at 9:57 pmThis 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! 😀
Julie Menghini says
April 16, 2016 at 1:12 pmThank 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!
simplyvegetarian777 says
April 15, 2016 at 7:37 pmThis 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.
Julie Menghini says
April 16, 2016 at 1:19 pmThank you Sonal! I really loved this one. I have a problem not putting mushrooms into everything!
Ashley says
April 15, 2016 at 6:50 pmI 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 🙂
Julie Menghini says
April 16, 2016 at 1:20 pmThank 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!
NancyC says
April 15, 2016 at 6:43 pmI love brussels sprouts and they look so good roasted! Sounds like a delicious side dish!
Julie Menghini says
April 16, 2016 at 1:21 pmThank you Nancy! I usually just eat them steamed, but this dish really spoiled me.
Corina says
April 15, 2016 at 11:01 amI think these look beautiful! I didn’t used to like brussels sprouts but once I started roasting them I completely changed my opinion!
Julie Menghini says
April 15, 2016 at 3:01 pmThank you Corina! I agree, roasted brussels are delicious!
Cheryl "Cheffie Cooks" Wiser says
April 15, 2016 at 10:36 amHi Julie-great minds think alike-I posted a Brussels Sprouts recipe today too…Love them! Have a great weekend! Cheryl xo
Julie Menghini says
April 15, 2016 at 3:02 pmGreat minds for sure Cheryl! I’ll be checking out those brussels, and hope you have an amazing weekend too!