Roasted Brussels Sprouts with Shallots and Mushrooms
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.
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: 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
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