There’s no need for boring, boiled Brussels sprouts on the dining table. Instead, Roasted Brussels Sprouts introduce a crispy, flavorful change of pace. We take things even further by adding in oyster mushrooms cooked in a wine reduction as well as quick-fried shallots. This blend of textures and Earthy essences create an exquisite side dish that you may look forward to more than the main dish.
What’s So Nutritious About Brussels Sprouts?
Brussels sprouts are an underrated vegetable in our book. They are a nutritional powerhouse full of vitamins, minerals, and antioxidants. To start, Brussels sprouts are an excellent source of vitamin C, which is vital for immune function, as well as vitamin K, which is essential for blood clotting and bone health. These bulbous vegetables are also high in fiber to aid in digestion and helps to regulate blood sugar levels. On top of all of this, Brussels sprouts contain powerful antioxidants that can help protect against cell damage and inflammation.
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Roasted Brussels Sprouts with Sautéed Mushrooms & Crispy Shallots
Description
This recipe is a way you won’t mind eating Brussels sprouts.
Ingredients
- 4 lbs Brussels sprouts, trimmed and halved
- ⅓ cup olive oil
- ¾ tbsp minced garlic
- 1 ¼ tsp salt
- ½ tsp black pepper
For the shallots:
- 1 ¼ cups vegetable oil
- 6 large shallots, thinly sliced
For the mushrooms:
- 7 tbsp unsalted butter, divided
- 1 ½ lbs oyster mushrooms, cleaned and torn into pieces
- ⅓ cup dry white wine
- 1 ¼ tbsp fresh thyme, finely chopped
- ¾ tsp salt
- ½ tsp black pepper
- ⅔ cup water
Instructions
For the Brussels sprouts:
- Preheat the oven to 450°F.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Spread them cut-side down on two large baking sheets, ensuring they have space to roast properly.
- Roast for 30-40 minutes, flipping halfway through, until they develop a deep golden color and crispy edges.
For the shallots:
- Heat vegetable oil in a deep skillet over medium-low heat until it reaches 250°F.
- Add the shallots in batches, frying until golden and crispy, about 3-5 minutes per batch. Stir occasionally for even cooking.
- Remove with a slotted spoon and drain on a paper towel-lined plate, spreading them out so they crisp as they cool.
- Once all shallots are fried, discard the oil or save it for another use.
For the mushrooms:
- In the same skillet, melt 6 tbsp butter over medium-high heat.
- Add the oyster mushrooms, stirring occasionally, and cook for 6-7 minutes until tender and lightly browned.
- Pour in the white wine, then add thyme, salt, and black pepper. Stir well and simmer until the wine reduces, about 2 minutes.
- Add the water and the remaining 1 tbsp butter, stirring until the butter fully melts and the sauce slightly thickens.
To assemble:
- Transfer the roasted Brussels sprouts to a large serving dish.
- Spoon the sautéed mushrooms and sauce over the Brussels sprouts, gently mixing everything together.
- Sprinkle with crispy shallots, reserving extra for serving on the side.
Recipe by Jason Esser
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long
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