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!
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° 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.
Jackie@Syrup and Biscuits says
Nice post, Stacey! I’m a Brussel sprout lover myself. Haven’t tried the combination you featured. Looks great!
Stacey says
Thanks, Jackie! This is one of my most favorite sides. 🙂
Tina says
I love roasted Brussels sprouts! I will try them with the mushrooms!
Stacey says
Enjoy!!
Bonnie N says
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?
Stacey says
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. 🙂
Bonnie N says
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!!!
Stacey says
Sounds good to me! 🙂
Bill says
If you par- boil with garlic cloves for 5mins that’s enough to infuse
Debbie Caraballo says
This recipe is definitely a winner – love both of these veggies! Thanks for the share!
Deb
Stacey says
Thanks, Debbie! Enjoy!
Sharyce says
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!
Stacey says
Awesome! So glad even the little ones enjoyed them! Happy Thanksgiving!
Victory says
Love this recipe!!! Easy tasty and whole family gobbles it up.,
Stacey says
Wonderful! I’m so glad everyone enjoys it!
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….
Stacey says
I think that sounds like an amazing addition!
Donna says
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.
Suzanne Schorg says
Going to try this tonight!!! Going to have it with my grilled chicken and a small helping of mashed potatoes!!!
Stacey says
Hope they turned out great!
Ashley says
This sounds great! I would like to put it in the slow cooker…. Any tips for doing so?
Stacey says
I wouldn’t recommend this for the slow cooker. The reason the flavor is so good with this is the quick, high heat roast.
EBONY LASTRAPES says
Fresh or frozen brussel sprouts?
Stacey says
Fresh is best.
marge butler says
Love brussel sprouts. However since I am the only one who eats them I buy the frozen ones. When I have guests who like them then I buy fresh and fix them with pure maple syrup and bacon. Delicious.
Stacey says
I’ll take Brussels sprouts any way I can get them!
Angela says
I made this using 2 bags of frozen brussel sprouts and fresh mushrooms. I live near a mushroom farm, so I easily used equal amounts of each (brussel sprouts and mushrooms) Put it in the oven for about 30 minutes. AWESOME!! Put a cast iron pan with panko breaded boneless chicken breasts cut in half. they both took the same amount of time. WHAT A MEAL!! Thank you for the great brussel sprouts and mushroom recipe. 🙂
Stacey says
I’m SO glad you enjoyed this, Angela! And how cool to live near a mushroom farm!
Sheri says
How many people does this recipe serve?
Stacey says
It really depends on the serving size. We usually feed 3 to 4 with this.
László Pazár says
This variation of brussels sprouts and mushrooms is very good.
Great and thank you!
Stacey says
Glad you enjoyed it!!