This post was originally posted on November 19, 2013 and updated on October 27, 2020.
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 mamas did.
It was the cool thing to do… you know… to overcook Brussels Sprouts. 🙂 Well, it’s time to change that. If you’ve previously tasted these little babies and hated them, you need to give this recipe a try.
To start, we use fresh Brussels sprouts. In today’s world, they’re pretty easy to come by in your grocery store’s produce section. Next, we cook them at a high heat so that they cook quickly and get a little crispy on the outside. The high heat also helps to caramelize the outside, which adds even more great flavor. And then we add in those savory, golden brown roasted mushrooms for even more flavor! Yum! Not a mushroom lover? Simply leave them out.
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
- 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
- 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.