Best 11 Marinated Brussels Sprouts And Mushrooms Recipes

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Are you looking for a tasty and healthy side dish that is perfect for any occasion? Look no further than marinated Brussels sprouts and mushrooms! This delightful dish combines the earthy flavors of Brussels sprouts with the savory richness of mushrooms, creating a medley of flavors that will tantalize your taste buds.

The recipe offers two delectable variations: a classic marinade and a spicy marinade. The classic marinade is a harmonious blend of olive oil, garlic, thyme, and a hint of lemon zest, allowing the natural flavors of the vegetables to shine through. On the other hand, the spicy marinade adds a kick of heat with the addition of chili flakes, paprika, and a dash of cayenne pepper, creating a dish that is sure to excite your palate.

These marinated Brussels sprouts and mushrooms can be easily prepared in just a few simple steps. Simply toss the vegetables in your chosen marinade and let them soak up the flavors for at least 30 minutes, or longer for even deeper penetration. Then, roast them in a hot oven until they are tender and slightly charred. The result is a flavorful and visually appealing dish that will be the star of any side dish spread.

Check out the recipes below so you can choose the best recipe for yourself!

BRUSSELS SPROUTS WITH MUSHROOMS



Brussels Sprouts with Mushrooms image

My husband and I adore Brussels sprouts and usually just steam them served with butter.

Provided by MARILYN PERZIK

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 6

4 cups Brussels sprouts, trimmed and halved
½ pound whole mushrooms
5 tablespoons butter
½ cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

Steps:

  • Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
  • Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g

BRUSSELS SPROUTS AND MUSHROOMS RECIPE



Brussels Sprouts and Mushrooms Recipe image

The best brussels sprouts and mushrooms recipe - delicious, easy pan fried brussels sprouts with onion and mushrooms for a delicious holiday side dish even picky eaters will love!

Provided by Courtney O'Dell

Time 25m

Number Of Ingredients 8

2 tbsp clarified butter
1 lb brussels sprouts, halved, with stems removed.
1 white onion, skin removed, halved, and diced finely.
8oz sliced cleaned cremini mushrooms
3 cloves garlic
1 tsp adobo seasoning
1 tsp fresh cracked pepper
1/4 cup chicken or beef stock

Steps:

  • In a large, heavy pan, melt butter until light and foamy.
  • Add diced onion to pan and let soften and become fragrant, about 5 minutes.
  • Add garlic and stir, let soften, about 1 minute.
  • Stir in brussels, fresh cracked pepper, and mushrooms.
  • Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
  • Pour in chicken stock and adobo seasonings, mix well.
  • Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
  • Serve and enjoy!

Nutrition Facts : ServingSize 6

EASY MARINATED BRUSSELS SPROUTS



Easy Marinated Brussels Sprouts image

Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.

Provided by Diana S.

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 4h25m

Yield 6

Number Of Ingredients 3

1 pound Brussels sprouts, trimmed
1 (16 ounce) bottle zesty Italian-style salad dressing
3 dashes hot sauce, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
  • Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g

MARINATED BRUSSELS SPROUTS



Marinated Brussels Sprouts image

"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 5

1 package (10 ounces) frozen brussels sprouts
1 cup Italian salad dressing
1 tablespoon finely chopped onion
1 garlic clove, minced
1/2 teaspoon dill weed

Steps:

  • Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.

Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

MARINATED BRUSSELS SPROUTS AND MUSHROOMS



Marinated Brussels Sprouts and Mushrooms image

Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 5-6 cups

Number Of Ingredients 13

3/4 lb small Brussels sprout
1 lb small mushroom
1/4 cup olive oil
1/2 cup lemon juice
1 cup water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, cut in half
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 tablespoon chopped parsley

Steps:

  • Trim and wash sprouts and then steam or blanch them until just barely tender.
  • Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
  • Place them in a bowl.
  • Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
  • Bring remaining ingredients to a boil in a saucepan*.
  • Pour over sprouts and mushrooms.
  • Once the marinade has slightly cooled, refrigerate for at least 2 hours.
  • Remove from the fridge 30 minutes before serving to take off the chill.
  • *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS



Roasted Brussels Sprouts With Mushrooms image

Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 tablespoon chopped thyme
coarse salt and pepper
12 ounces fresh whole mushrooms (halved or quartered)
12 ounces fresh Brussels sprouts, trimmed and halved lengthwise (quartered if large)
2 tablespoons balsamic vinegar (optional)

Steps:

  • Preheat over to 450°F.
  • On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
  • Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
  • Serve hot, drizzled with balsamic vinegar, if desired.

ROASTED BRUSSELS SPROUTS AND MUSHROOMS WITH GREMOLATA AND QUINOA



Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa image

When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts and the mushrooms roast quickly in a hot oven. I roast them separately so that the juice from the mushrooms doesn't prevent the Brussels sprouts from browning properly. You can serve the roasted vegetables with quinoa but I also love them with polenta, pasta and other grains.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 9

1 pound Brussels sprouts, trimmed and cut in half if small, quartered if large
1 pound mushrooms or oyster mushrooms, halved if small, quartered if large
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
1 to 2 garlic cloves, finely minced
1/4 cup finely minced flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 to 3 cups cooked quinoa (to taste)
Crumbled feta or goat cheese for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. Place the Brussels sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. Roast together in the oven, or 1 sheet at a time, for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender. The mushrooms should be soft and there should be juice on the baking sheet.
  • Meanwhile, in a small bowl, mix together garlic, parsley and lemon zest (this is the gremolata).
  • Tip mushrooms, with the juice in the baking dish, into a large bowl. Add Brussels sprouts and gremolata and toss together. Spoon quinoa onto plates or into wide bowls, top with the Brussels sprouts and mushrooms, spoon on any juice remaining in the bowl, top with crumbled feta or goat cheese if desired and serve.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 3 grams

WILD MUSHROOMS AND BRUSSELS SPROUTS



Wild Mushrooms and Brussels Sprouts image

Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.

Provided by Melissa Clark

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound wild mushrooms, cut into large bite-size pieces (a mix of chanterelles, oyster mushrooms and maitake is nice)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, as needed
1 pound brussels sprouts, trimmed and halved
2 large shallots, peeled and thinly sliced
1 2-inch piece cinnamon stick
6 ounces roasted and peeled chestnuts (1 cup; jarred, vacuum packed or freshly roasted), crumbled
1/4 cup brandy
1 1/2 tablespoons cider vinegar, more as needed
1/4 cup chopped soft herbs, such as dill, tarragon, chives and parsley

Steps:

  • Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.)
  • While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes.
  • Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick.
  • In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 3 grams

PAN-FRIED BRUSSELS SPROUTS AND MUSHROOMS WITH THYME



Pan-Fried Brussels Sprouts and Mushrooms with Thyme image

A simple side dish of Brussels sprouts and mushrooms seasoned with thyme and spicy mustard that pairs nicely with chicken, turkey, pork, or beef.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, halved lengthwise
½ cup sliced fresh mushrooms
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
2 teaspoons spicy brown mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Combine Brussels sprouts, mushrooms, olive oil, thyme leaves, mustard, salt, and pepper in a large bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add Brussels sprouts and cook for 4 minutes. Stir and cook for 4 minutes more. Increase heat to high and cook, stirring constantly, for 2 minutes more.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 10.8 g, Fat 3.9 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 206.9 mg, Sugar 2.7 g

MARINATED BRUSSELS SPROUTS WITH LEMON



Marinated Brussels Sprouts With Lemon image

Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time.

Provided by Tisme

Categories     Lemon

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs Brussels sprouts
3/4 cup olive oil
2 lemons, zested and juiced
2 large shallots, peeled and sliced
1/2 cup parsley, chopped fine
4 large garlic cloves, minced
salt
fresh ground black pepper

Steps:

  • Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
  • Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
  • Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
  • Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
  • Pour the dressing over the sprouts and toss.
  • Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.

MARINATED BRUSSELS SPROUTS



Marinated Brussels Sprouts image

Provided by Amanda Hesser

Categories     quick, side dish

Time 30m

Yield 12 - 16 servings

Number Of Ingredients 5

2 1/2 to 3 pounds brussels sprouts
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons rice vinegar
1 tablespoon superfine sugar

Steps:

  • Trim root ends off brussels sprouts, discarding any discolored outer leaves. Cut a shallow ''X'' into root end of each sprout.
  • Place sprouts in large steamer with an inch or two of water. Bring to a boil, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5 to 7 minutes, depending on size. Drain, and rinse under cold water until cool. Drain thoroughly, and transfer to a large bowl.
  • In a small bowl, stir together soy sauce, sesame oil, vinegar and sugar. Pour over sprouts, and toss gently to coat well. Cover, and refrigerate at least 4 hours, and up to 24 hours. Serve chilled.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 3 grams

Tips:

  • Choose fresh, firm Brussels sprouts and mushrooms.
  • Trim the Brussels sprouts and remove the tough outer leaves.
  • Cut the mushrooms into bite-sized pieces.
  • Use a flavorful marinade to enhance the taste of the vegetables.
  • Allow the vegetables to marinate for at least 30 minutes, or up to overnight.
  • Cook the vegetables over medium heat until tender.
  • Serve the vegetables hot or cold.

Conclusion:

Marinated Brussels sprouts and mushrooms are a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. They are also a great way to get your daily dose of vegetables. With a variety of marinades to choose from, you can easily customize this recipe to your own taste. So next time you're looking for a flavorful and healthy side dish, give marinated Brussels sprouts and mushrooms a try!

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