Roasted Brussels sprouts with mushrooms is a comforting and nutritious side dish that’s incredibly easy to make yet packed with flavor. The caramelized Brussels sprouts, with their naturally nutty taste, pair beautifully with the earthy richness of roasted mushrooms.
This dish is not only healthy but also versatile, making it the perfect addition to any meal, whether you’re enjoying a weeknight dinner or serving it at a holiday gathering. The roasting process brings out the natural sweetness of the vegetables while enhancing their flavors, making it a go-to recipe for vegetable lovers.
Why Roasted Brussels Sprouts and Mushrooms Work So Well Together
Brussels sprouts and mushrooms might seem like an unexpected pairing, but they work together harmoniously for several reasons.
- Texture Contrast: Brussels sprouts are crispy on the edges while remaining tender inside when roasted. Their firm texture complements the soft, savory mushrooms, which absorb the roasting flavors and offer a satisfying bite.
- Flavor Synergy: Brussels sprouts have a slightly bitter and earthy flavor, while mushrooms bring a deep, umami richness. When roasted, both vegetables take on a slightly caramelized sweetness, creating a perfectly balanced flavor profile that is rich, savory, and slightly sweet.
- Nutritional Benefits: Brussels sprouts are an excellent source of vitamin C, fiber, and antioxidants. Mushrooms, especially varieties like cremini or shiitake, provide essential vitamins like B vitamins, and they are low in calories while packing a meaty texture. This dish is a nutrient-dense option that’s satisfying without being heavy.
Ingredients
- Brussels sprouts – 1 lb (about 450g), trimmed and halved
- Mushrooms – 8 oz (about 225g), sliced (button mushrooms, cremini, or any variety you prefer)
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Fresh thyme – 1-2 tsp, or 1 tbsp of dried thyme
- Salt and pepper – to taste
- Optional garnish: fresh parsley, grated parmesan, or balsamic glaze
Step-by-Step Process
Step 1: Prep the Brussels Sprouts
- Start by trimming the stem off each Brussels sprout and removing any yellow or damaged outer leaves.
- Cut them in half lengthwise for more even roasting. If you have small Brussels sprouts, you can leave them whole.
Step 2: Prepare the Mushrooms
- Clean the mushrooms with a damp cloth or a soft brush to remove any dirt. Slice the mushrooms into even pieces, making sure they are similar in size to the Brussels sprouts for uniform cooking.
Step 3: Season the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the halved Brussels sprouts and sliced mushrooms on a large baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and thyme. Toss them well so that the oil and seasonings coat the vegetables evenly. Add minced garlic to the mix for extra flavor.
Step 4: Roast the Vegetables
- Arrange the Brussels sprouts and mushrooms in a single layer on the baking sheet, cut side down for the Brussels sprouts. This ensures they get nicely browned.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are golden brown and tender. Halfway through, toss the vegetables to ensure even roasting and avoid burning.
Step 5: Serve
- Once roasted, remove the vegetables from the oven and give them a quick toss. For an extra touch, garnish with freshly chopped parsley, grated parmesan, or a drizzle of balsamic glaze.
- Serve immediately as a side dish to any main course.
Tips and Variations
- For Crispy Brussels Sprouts: To get more crispy edges, make sure the Brussels sprouts are cut side down and spread out in an even layer. Avoid overcrowding the pan to ensure proper caramelization.
- Mushroom Varieties: Button mushrooms are classic, but you can use cremini, shiitake, or even portobello mushrooms for different flavors and textures.
- Add Heat: If you like a little heat, you can sprinkle crushed red pepper flakes over the vegetables before roasting.
- Vegan Variation: For a fully vegan dish, skip the parmesan and opt for a vegan cheese alternative or enjoy it without.
- Flavor Enhancements: Try adding a squeeze of lemon juice before serving to brighten the flavors or top with a drizzle of tahini for a creamy, nutty contrast.
Nutritional Information (Per Serving)
- Calories: Approximately 150 calories per serving (1/4 of the recipe)
- Protein: 5g
- Carbs: 18g
- Fat: 10g (healthy fats from olive oil)
- Fiber: 6g
- Vitamin C: 120% of the daily value (from Brussels sprouts)
Recipe Card:
Roasted Brussels Sprouts with Mushrooms
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1-2 tsp fresh thyme (or 1 tbsp dried thyme)
- Salt and pepper to taste
- Optional: fresh parsley, grated parmesan, balsamic glaze
Instructions:
- Preheat the oven to 400°F (200°C).
- Trim the Brussels sprouts and slice them in half. Clean and slice the mushrooms.
- Place the Brussels sprouts and mushrooms on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss to coat evenly.
- Roast for 20-25 minutes, tossing halfway, until golden brown and tender.
- Garnish with fresh parsley, parmesan, or balsamic glaze. Serve hot!