Roasted Brussels sprouts meet rich, creamy mushrooms in this simple yet flavorful side dish. The sprouts get crispy and caramelized in the oven while the mushrooms simmer in a garlicky cream sauce that brings everything together. It’s a cozy and savory combo that works just as well for weeknight dinners as it does for holiday meals.
If you’ve been looking for a way to elevate Brussels sprouts beyond the usual roasting, this dish is it. The creamy mushrooms add depth and texture, turning a basic veggie into something special. Plus, it all comes together with minimal prep and just a few ingredients.
Helpful Tips
- Use fresh Brussels sprouts: Frozen ones won’t get the same crisp edges. Trim and halve them so they roast evenly.
- Don’t overcrowd the pan: Spread the Brussels sprouts out on the baking sheet so they brown instead of steam. Also make sure you spread out the mushrooms when cooking in the pan, so they will brown and not steam.
- Choose a mix of mushrooms: Oyster, shitaki, baby bellas, or creminis add a nice earthiness, but you can mix in chantrelles or something else for more flavor.
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Roasted Brussels Sprouts with Creamy Mushrooms
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved lengthwise
- 2 tablespoons olive oil
- 2 large shallots thinly sliced
- 3 tablespoons cooking oil
- 2 tablespoons butter
- 1 pound mushrooms (any you like) cut into chunks
- 1/2 cup chicken broth
- ½ cup heavy cream
- Salt and freshly ground black pepper for seasoning and serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Pour the Brussels sprouts onto the baking sheet. Drizzle on the olive oil, then season with salt and pepper. Roast for 22 minutes.
- Heat the cooking oil in a pan over medium-high heat. Once hot, add the shallots and cook until golden brown, about 7 minutes. Using a slotted spoon, transfer them to a paper towel to drain. Season with salt and pepper.
- Return the skillet to medium-high heat. Add the butter. Once melted, add the mushrooms and cook, stirring occasionally, until the mushrooms are golden-brown and slightly reduced, about 8 minutes. Season with salt.
- Stir in the broth. Cook until the wine is reduced by half. Add the heavy cream and cook at a low bubble until slightly thickened, about 3-5 minutes.
- When the Brussels sprouts are done, add them to the pan and toss to coat in the cream sauce.
- Season to taste with salt and pepper and serve topped with fried shallots.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.