Roasted Brussels Sprouts with Creamy Mushrooms
Roasted Brussels Sprouts with a creamy mushroom sauce.
Servings: 6 servings
Calories: 304kcal
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
Calories: 304kcal | Carbohydrates: 18g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 73mg | Potassium: 886mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1264IU | Vitamin C: 97mg | Calcium: 78mg | Iron: 4mg