Roasted Brussels Sprouts with Mushrooms

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Roasted Brussels Sprouts

I LOVE Brussels Sprouts.  Love them.  But lots of folks don’t.  One of the biggest reasons for that, I think, is that most folks haven’t had them prepared correctly.  Now wait before you jump to the conclusion that I just said your mama didn’t know how to cook.  That’s not what I mean.  For the most part, people cook Brussels Sprouts to death.  When they get cooked to death, the get bitter and kinda slimy.  Now, I am not saying that your mama was the only one that did this, lots of mama’s did.  It was the cool thing to do… you know… to overcook Brussels Sprouts. :)  Well, it’s time to change that.  If you have tasted these little babies and hated them, give this recipe a try.  Even my vegetable haters LOVE these Brussels Sprouts.  To kick them up a notch, you can even sprinkle a little grated Parmesan cheese over them when you take them out of the oven… ooooo, weeee!  So good!  Y’all enjoy!

Brussels Sprouts

Roasted Brussels Sprouts with Mushrooms

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves 4 to 6

Roasted Brussels Sprouts with Mushrooms

Ingredients

  • 1 lb Brussels sprouts
  • 8 ounces sliced mushrooms
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees F. Wash the Brussels sprouts then trim the stems and cut the Brussels sprouts in half. Add the sprouts and mushrooms to a large bowl. Drizzle with the olive oil and season with the garlic powder, salt, and pepper. Toss to coat. Place the Brussels sprouts and mushrooms on a rimmed baking sheet and bake for 20 to 25 minutes or until the Brussels sprouts are tender when pierced with a knife.

http://southernbite.com/2013/11/19/roasted-brussels-sprouts-with-mushrooms/

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Comments

  1. Nice post, Stacey! I’m a Brussel sprout lover myself. Haven’t tried the combination you featured. Looks great!

  2. I love roasted Brussels sprouts! I will try them with the mushrooms!

  3. I bought some brussel sprouts yesterday to roast with some other vegetables that I already have…..(I’m cooking for two here) sweet potato, parsnips, carrots, onion, bell pepper, broccoli, acorn squash & a potato….but I have a question. Can I roast all of these together at the same time? Or should some of them be put on the roasting sheet later on in the process?

    I love roasted winter vegetables and usually make a meal of the veggies with some quinoa, rice or pasta.

    So, what do you think?

    • Sweet potatoes, parsnips, carrots, and acorn squash will take a bit longer to cook. You have two options: Cut the vegetables that require longer roasting times in smaller pieces so they will cook through in about the same time as the softer fleshed vegetables or start them first, then add the other veggies 10 to 15 minutes into the roasting time. Let me know what time dinner is. :)

      • I think I’ll start the ‘longer-cooking ones’ first and then add the others. All dusted with garlic powder (I haven’t figured out how to get a good garlic flavor into the vegetbles with garlic cloves). I’ve previously done this by throwing them all into the oven at the same time but was disappointed when some were over cooked but I didn’t remember which was which. Thanks for your speedy reply.

        Oh…and dinner will be right after Nightly News. Come on down!!!

  4. Debbie Caraballo says:

    This recipe is definitely a winner – love both of these veggies! Thanks for the share!

    Deb

  5. I made these now for our early thanksgiving! They are great. I doubled the recipe and added somr small diced parsnips and sage…yumm. my family ( including 3 kids under 9 years old ) gobbled them up! Thank you!

  6. Love this recipe!!! Easy tasty and whole family gobbles it up.,

  7. Danielle says:

    Would this be nice with pine nuts thrown in? I need to use some, but don’t want to have too many flavors going on….

  8. I agree with Bonnie, I have always used garlic powder or granules in place of cloves. With this recipe; I think I would be 4 in 1 (people), as it sounds so good.

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