Roasted Brussel Sprouts & Mushrooms

Okay, I must admit until recently I was NOT a fan of the Brussel Sprout. At the very mention of the word, I conjured up memories of small, soggy, green vegetable balls from my childhood that I was told to eat because they were “good for me”. They were tasteless & lifeless & I wanted nothing to do with them. Until now that is! 

I recently saw them in the grocery & was intrigued by the cuteness of their small little cabbage package. A second chance was in store. I had never had them roasted, only boiled (which I don’t recommend) & so I said let’s give it a go. They have this amazing crunchy taste to them. I use sea salt to season them with & the texture is amazing.

I love mushrooms & will throw them into a dish given the chance (if you don’t care for mushrooms, leave them out). They go together so beautifully. In case you’re still a little brussel sprout shy, I have cooked this veggie dish for several self-admitted brussel sprout haters and, SURPRISE,  they love these! So I hope you’ll give them a try. They really are good for you! Especially when they’re this tasty!

Baci!


Print This Recipe

Roasted Brussel Sprouts & Mushrooms
What you’ll need:
2 containers Brussel Sprouts – trimmed
6 ounces container mushrooms – quartered
salt/pepper
extra virgin olive oil

What to do:
1. Preheat oven to 400. Wash, trim your brussel sprouts.  Place brussel sprouts, mushrooms into a large bowl. Drizzle enough olive oil on top to coat. Season with salt & pepper. 

2. Transfer veggies to a rimmed cooking sheet. Bake for 25-30 minutes until veggies are roasted. Shake tray about 1/2 way through.

Buon Appetito!

19 Comments

  1. 1
    lisa bailey /

    oh be still my heart, i adore brussel sprouts in any form. i will try this soon.

  2. 2

    Mmm… looks great. I love roasted veggies. Brussel sprouts are one of my favorites, too (yes, it is strange, I know).

  3. 3
    Mrs. Saul /

    As luck would have it, I bought brussel sprouts at the grocery store just yesterday. A little birdie must have told me you were experimenting with one of my (least) favorite vegetables. Always willing to try new things, this is definitely on tomorrow night’s menu!

  4. 4

    Great post…love the combo of Brussels Sprouts with mushrooms.

    As you, I have renewed my love for this versitile veggie
    as I began eating locally and roasted, toasted, steamed
    and grilled them…

    Coursely grated and added to steamed Yukon Gold potatoes they
    make a wonderful healthy and tasty version of “Bubble and Squeak”.
    Merci beaucoup…your blog is lovely.

  5. 5

    The first time I roasted baby brussel sprouts I thought I had cooked something else, I was shocked at the transformation of taste! They are one of my favorite Vegetables. I love you recipe.. I have buttons and crimini’s in the fridge, now I need some brussels and I’ll be set! :)

  6. 6
    Bob W /

    Hey I love brussel Sprouts and another great way to cook them is stove top and although this blows the vegetarian thing start with chopped bacon after it is cooked down put in some onion and garlic then mushroom, deglaze with a little chicken broth and add just a touch of brown sugar. Cook the brussel sprouts in this broth covered until the degree of doneness you like…BW

  7. 7

    I didn’t used to like brussel sprouts either, but now I’m certainly warming up to them. This looks fabulous! Thanks for the idea! (and thanks for the add on foodbuzz!)

  8. 8

    I can’t believe I’m admitting this, but I’ve never even tried brussel sprouts. After being raised by a mom who rarely served any sort of veggies, I have some catching up to do! I look forward to trying this recipe. =)

  9. 9

    Thanks Paula, grazie, very kind of you :-)

  10. 10

    This photo & your recipe make brussel Sprouts sooo yummy!

  11. 11

    I can’t wait to make this for my husband, an admitted brussel sprouts hater. I turned him into a broccoli-lover through roasting, so I have high hopes for this recipe. I love your site, btw, I look forward to reading more!

  12. 12
    lisa bailey /

    I made these Friday night and they were fabulous.

  13. 13

    I need to use up some brussel sprouts this is perfect!!
    I feel the same way about mushrooms

  14. 14

    I never thought to combine with mushrooms, but it sounds like an excellent idea… I am a little embarrassed to say that I just tried brussel sprouts for the first time a few months ago! (They are not a Mexican staple, I suppose).

    Awesome Vegan Girl

    • 14.1

      Hi Tatiana! They have an ah-mazing flavor when roasted. So good! I hope you’ll give them a try! You might also like my grilled asparagus!

  15. 15

    This was a happy marriage of two foods for our household…my husband loves Brussels sprouts and I love mushrooms. Couldn’t have made two people any happier! Wonderful recipe!

  16. 16

    I’ve only had brussels sprouts one time, and I wasn’t really impressed with them. I’m thinking I’ll try them again. This looks delicious!

  17. 17
    kcmn /

    These were delicious! Thank you!

  18. 18
    Katie /

    I had half a bag of brussels sprouts and half a container of mushrooms in my fridge, and I’m so happy I found this recipe by searching those two things. It was completely delicious. Thanks so much, Paula!

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