Roasted Brussels Sprouts Recipe (with Mushrooms)
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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.
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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.
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!
Thank you Naina. You could change the Brussels to asparagus or broccoli too.
These look soooo amazing!
Thank you Tracy!
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 🙂
Ha! Thanks Meghan. I like braising with wine too, and the leftover never goes to waste!
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.
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.
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!
Thank you Michelle! You know how it goes when one of those ideas just evolves? I love it when it works.
Just excellent 🙂 Wish I had a big bowl of this!
Thank you so much Susan! I’m going to have to make it again too.
I love brussels sprouts and I usually cook them with cheese, but this is a great combination! Will definitely try it.
Thank you Ana!
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.
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. 🙂
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!
I totally agree Beth! Roasted brussels Sprouts are so much better than other ways of preparing! Thank you for stopping by!
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.
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.
Made these last night with some shallots in the bottom of my onion basket. Great combination!
Thank you Liz! So glad you enjoyed it, and I appreciate you letting me know.
I did not eat BS until a few years ago when I discovered roasting them Now they are a regular item on our table.
It’s nice to have another option for vegetables too!
Oh wow… I adore brussels sprouts, and this looks amazing Julie!
Thank you! I just love them roasted too.
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
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!
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.
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!
I am one of those convert Julie and this way of preparing brussel sprouts looks so delicious!
Thank you Johanne! I just love roasting them, and they look so good in the stores right now.
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 🙂
I agree Judi. I like them but unlike a lot of veggies, I eat them a couple times and then need a break.
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 😀
Thank you Chef! You could use asparagus too if you shorten the baking or grilling time? Please let me know what you think.
Lovely! That’s my kind of food 🙂
Thank you Elaine!
One word Julie: Perfection. Thanks for co-hosting this week FF! 🙂
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!
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! 😀
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!
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.
Thank you Sonal! I really loved this one. I have a problem not putting mushrooms into everything!
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 🙂
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!
I love brussels sprouts and they look so good roasted! Sounds like a delicious side dish!
Thank you Nancy! I usually just eat them steamed, but this dish really spoiled me.
I think these look beautiful! I didn’t used to like brussels sprouts but once I started roasting them I completely changed my opinion!
Thank you Corina! I agree, roasted brussels are delicious!
Hi Julie-great minds think alike-I posted a Brussels Sprouts recipe today too…Love them! Have a great weekend! Cheryl xo
Great minds for sure Cheryl! I’ll be checking out those brussels, and hope you have an amazing weekend too!