Best 4 Roasted Brussels Sprouts With Mushrooms Recipes
Elevate your holiday or weeknight meals with our delightful roasted Brussels sprouts and mushrooms recipe. This delectable dish features crispy Brussels sprouts and tender mushrooms tossed in a flavorful blend of herbs and spices. Plus, discover three additional tantalizing recipes: a creamy Brussels sprouts soup, a Brussels sprouts salad with a tangy dressing, and a hearty Brussels sprouts gratin.
**Roasted Brussels Sprouts with Mushrooms:**
- Crispy and slightly charred Brussels sprouts and mushrooms.
- Infused with garlic, thyme, and a hint of lemon zest.
- Perfect as a side dish or a healthy snack.
**Creamy Brussels Sprout Soup:**
- Silky smooth and comforting soup with a rich Brussels sprout flavor.
- Enriched with creamy coconut milk and a touch of nutmeg.
- Ideal for chilly evenings or as a light lunch.
**Brussels Sprouts Salad:**
- A refreshing and vibrant salad showcasing roasted Brussels sprouts.
- Tossed in a tangy dressing made with lemon juice, Dijon mustard, and honey.
- Topped with crunchy walnuts and crumbled goat cheese.
**Brussels Sprouts Gratin:**
- A decadent and cheesy casserole featuring thinly sliced Brussels sprouts.
- Layered with a creamy béchamel sauce and Gruyère cheese.
- A delightful addition to your holiday table or special occasion dinner.
ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON
Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.
Provided by recipedude6
Categories Greens
Time 30m
Yield 3 cups, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Trim sprouts and halve length wise. Quarter mushrooms.
- 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
- 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
- 4. Serve immediately.
ROASTED BRUSSELS SPROUTS AND MUSHROOMS WITH GREMOLATA AND QUINOA
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
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
ROASTED BRUSSELS SPROUTS WITH MUSHROOMS
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
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.
BRUSSELS SPROUTS WITH MUSHROOMS
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
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
Tips:
- Select firm, deep green Brussels sprouts: Avoid yellow or wilted sprouts, as they may be bitter.
- Trim the Brussels sprouts: Cut off the stem end and any loose outer leaves.
- Halve or quarter large Brussels sprouts: This helps them cook evenly.
- Use a variety of mushrooms: Cremini, shiitake, and oyster mushrooms are all good choices.
- Slice the mushrooms thinly: This will help them cook quickly and evenly.
- Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
- Toss the vegetables with olive oil, salt, and pepper: This will help them brown and season them evenly.
- Roast the vegetables for 20-25 minutes: Or until they are tender and slightly browned.
- Serve the roasted Brussels sprouts and mushrooms immediately: They are best when served hot.
Conclusion:
Roasted Brussels sprouts with mushrooms is a simple but delicious side dish that can be enjoyed year-round. The Brussels sprouts are roasted until tender and slightly browned, while the mushrooms add a savory and earthy flavor. This dish is a great way to get your daily dose of vegetables, and it is also a good source of fiber and vitamins. Serve it as a side dish with your favorite main course, or enjoy it as a snack on its own.
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