Recipes » Roasted Brussels Sprouts Recipe (with Mushrooms)

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.

Sideview of a platter holding roasted brussel sprouts, shallots and mushrooms in a wine sauce.


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

Ingredients: Halved Brussel Sprouts, Butter, EVOO, salt and pepper, shallots, mushrooms, red wine vinegar, and garlic.

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

A bowl filled with sliced Brussels Sprouts and shallots.

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.

Red wine vinegar added to sateed mushrooms in a skillet
Add red wine vinegar

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.

Butter and the Roasted Veggies in a skillet.
Add Butter and the Roasted Veggies to the skillet

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.
Close-up image of browned roasted Brussels Sprouts and Mushrooms on a spoon - Hostess At Heart

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!

Closeup bowl containing roasted Brussel Sprouts, shallots and mushrooms. Hostess A Heart

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.

Closeup image of a spoon holding roasted caramelized Brussel Sprouts. Hostess At Heart

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 natural sweetness of the roasted vegetables simple in a wine reduction makes these Brussels sprouts anything but ordinary.
5 from 1 vote
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

Ingredients
 
 

  • 1 lb brussels sprouts
  • 4 shallots
  • 8 oz cremini mushrooms
  • 1 tsp garlic clove minced
  • 3 tbsp unsalted butter
  • ¼ cup red wine vinegar
  • extra-virgin olive oil
  • Salt and pepper

Instructions
 

  • Preheat your oven to 400 °F, and lightly drizzle olive oil on a rimmed baking sheet. Tip: Cover the pan with aluminum foil for easy cleanup.
  • Wash and pat dry the 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.
  • Combine Brussels sprouts and shallots in a bowl. Drizzle them with olive oil and sprinkle them with salt, and pepper. Pour them onto the 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 medium-low heat until tender and browned.
  • Add the minced garlic and continue cooking for 30 more seconds or until fragrant. Add wine and cook until reduced by half. Add roasted vegetables and the final tablespoon of butter to finish. Sprinkle with salt and serv

Nutrition

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.

Tried this recipe?Let me know how it was!

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!

An image for Pinterest of a spoonful of roasted Brussel Sprouts with Mushrooms - Hostess At Heart

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.

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5 from 1 vote (1 rating without comment)

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68 Comments

  1. 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!

  2. 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 🙂

  3. 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.

    1. 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.

  4. 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!

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

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

  6. 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.

    1. 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. 🙂

  7. 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!

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

  8. 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.

    1. 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.

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

  10. 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

    1. 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!

  11. 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.

    1. 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!

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

  13. 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 🙂

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

  14. 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 😀

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

    1. 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!

  15. 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! 😀

    1. 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!

  16. 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.

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

  17. 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 🙂

    1. 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!

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

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

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