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
- 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: 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.