Best 4 Roasted Brussels Sprouts And Mushrooms With Gremolata And Quinoa Recipes

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Embark on a culinary journey with our tantalizing roasted Brussels sprouts and mushrooms, a delectable dish that harmonizes the earthy flavors of Brussels sprouts and mushrooms with a vibrant gremolata and the wholesome goodness of quinoa. This vegetarian delight is not only a symphony of flavors but also a nutritional powerhouse, packed with antioxidants, vitamins, and essential minerals. Indulge in the symphony of textures, from the crispy exterior of the roasted vegetables to the fluffy quinoa, all adorned with a burst of freshness from the gremolata. Whether you're a seasoned vegetarian or simply seeking a healthier option, this dish promises to delight your taste buds and nourish your body. Discover the culinary magic of roasted Brussels sprouts and mushrooms with gremolata and quinoa, a dish that showcases the beauty of simple, wholesome ingredients.

Here are our top 4 tried and tested recipes!

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

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.

SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA



Seared and Roasted Brussels Sprouts With Red Pepper and Mint Gremolata image

Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku's recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52's upcoming book "Genius Recipes," I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

1 1/2 pounds brussels sprouts, preferably small ones
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
1 to 2 plump garlic cloves (to taste), minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)

Steps:

  • Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
  • Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
  • Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
  • Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 3 grams

ROASTED BRUSSELS SPROUTS WITH A POMEGRANATE REDUCTION



Roasted Brussels Sprouts With a Pomegranate Reduction image

If you thought you did not like brussels sprouts, this recipe will definitely change your mind. The first time my grandmother served roasted brussels sprouts to me, I could not stop eating them. When brussels sprouts are roasted, they become crispy on the outside and sweet and delicate on the inside. The addition of a warm pomegranate glaze, and the cool, sweet pomegranate seeds, makes these brussels sprouts a festive delight.

Provided by Dawn Lerman

Categories     side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

1 pound brussels sprouts, washed, trimmed and halved
2 tablespoons olive oil
Fine sea salt, to taste
1 cup pomegranate juice
1/3 cup sugar (can be maple, brown, date, coconut, granulated)
3 tablespoons pomegranate seeds

Steps:

  • Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
  • While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
  • Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 472 milligrams, Sugar 12 grams

Tips:

  • To ensure even cooking, cut the Brussels sprouts and mushrooms into uniform sizes.
  • Roast the vegetables at a high temperature (425°F) to caramelize them and enhance their flavors.
  • To prevent the vegetables from sticking to the pan, toss them with olive oil and salt before roasting.
  • If you want crispy Brussels sprouts, roast them for a longer time, about 25-30 minutes.
  • Make sure the quinoa is cooked according to the package instructions before adding it to the salad.
  • For a flavorful gremolata, use a combination of fresh herbs, such as parsley, cilantro, and mint.
  • To add a tangy touch to the salad, squeeze some lemon juice over it before serving.

Conclusion:

This roasted Brussels sprouts and mushrooms with gremolata and quinoa salad is a delicious and healthy side dish or main course.

  • The roasted vegetables are caramelized and flavorful, and the quinoa adds a nutty flavor and texture.
  • The gremolata is a refreshing and herbaceous addition that brightens up the salad.
  • This salad is perfect for a weeknight meal or a potluck.

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