An elegant and simple side dish for brunch, weeknights, or a special occasion.
If you’re anything like me, then your earliest memories of Brussels sprouts may have been their terrible reputation. Often maligned as bitter, smelly, and overall unpleasant, it’s no wonder so many folks are put off by the prospect of even trying the little cabbages. But I’m here to tell you that this is an unfair judgment. And, honestly, those off-putting Brussels sprouts dishes you had growing up were probably not cooked properly.
Forget about the old notion of boiled sprouts doused with melted butter to mask their overdone flavor and mushy texture. Roasting is a whole new ballgame. Brussels sprouts transform in the oven, caramelizing into these slightly sweet, slightly nutty little bites of heaven. Toss some mushrooms into the mix, and now we’ve got a whole new layer of umami flavor. It’s the perfect simple side for any occasion, whether you’re serving it with Sunday dinner or you need a hearty holiday dish to pass.
Are Roasted Brussels Sprouts With Mushrooms Healthy?
This recipe is loaded with goodness. Brussels sprouts contain fiber, calcium, iron, and magnesium, and they’re loaded with vitamins K and C. Mushrooms are also rich in antioxidants, and both veggies contain few calories and virtually no fat.
The fat source used in this recipe is heart-healthy olive oil, which is rich in beneficial monounsaturated fatty acids. This recipe is also fully vegan, gluten-free, low-carb, Paleo, and Whole30-compliant. It works for almost everyone.
Picking Which Mushrooms To Roast
Several different types of mushrooms can be used in this recipe, all with different benefits regarding health, texture, and flavor. A mix of white mushrooms, portobellos, and shiitakes is an option for variety. Choosing just one of these, or what’s on hand, works fine.
Mushrooms absorb water very easily, so you should clean them by wiping them quickly with a damp cloth. Don’t submerge them; they will end up very soggy. I prefer to buy the mushrooms whole, then clean and slice them myself.
How To Make Ahead And Store
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, toss them in a hot skillet with a splash of olive oil. Try to avoid microwaving the dish, if you can—it can ruin the texture.
Serving Suggestions
For a quick but oh-so-special meal, pair your roasted Brussels sprouts and mushrooms with these easy Goat Cheese-Stuffed Chicken Breasts or perhaps a Bacon-Wrapped Pork Tenderloin. To keep it vegetarian, pair the roasted veg with a Thai Veggie Burger or some Crispy And Healthy Baked Tofu.
Ingredients
- 1 pound Brussels sprouts
- 8 ounces mushrooms sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Wash the Brussels sprouts, trim the stems, and cut them in half for even cooking.
- In a large bowl, combine the halved Brussels sprouts and sliced mushrooms. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss everything together to ensure the vegetables are well coated with the oil and seasonings.
- Spread the seasoned Brussels sprouts and mushrooms onto a rimmed baking sheet in a single layer to promote even roasting. Place in the preheated oven and roast for 20 to 25 minutes, or until the Brussels sprouts are tender and golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment