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.
Hands down the best roasted brussel sprouts recipe! I love roasted brussel sprouts and cook them often, but never have added mushrooms. I did cheat a little though… I used bacon grease instead of olive oil which is what I usually use. Next time I might crumble some bacon and sprinkle with that while roasting!
Thank you, Donna! Glad to hear you enjoyed them!
Tonight I am making this and adding pasta with store bought pesto. I’ll let you know how amazing it is????. My intention is to make the Brussels and mushrooms, while they roast, make the pasta, then add the pesto, toss with Brussels and mushrooms…there will be some garlic involved!
Sounds amazing! We’re big pesto fans at our house!
This seemed like an obvious pairing when I first bought a 2lb bag of Brussel Sprouts at CostCo and was breaking in my new Cast Iron Pan.
Kind of funny to see a recipe already out there for the exact thing I did instinctually down to keeping it simple with salt, pepper and garlic powder ????
Ha! Great minds think alike!
Great recipe! We had some little smokies in barbeque sauce on the stove and I popped this in the oven and they went together perfectly. Definitely a recipe we’ll make again.
So glad to hear they turned out great for you!
I love Brussel sprouts and I love mushrooms. This was very bland. Will not be making it again.
Sorry to hear that you had trouble! Perhaps more salt would have made it less bland? I always look at salt measurements as subjective.
I only learned about roasting sprouts about 2 years ago, and you’re right. There’s no better way!
My Dear Hubby is British, and he calls them “Fairy Cabbages”!
Thanks for the new recipe!
I love that name! I think I’ll only call them fairy cabbages from here on out!
Do you have any nutritional facts for this recipe?
I’m sorry, I don’t.
This variation of brussels sprouts and mushrooms is very good.
Great and thank you!
Glad you enjoyed it!!
How many people does this recipe serve?
It really depends on the serving size. We usually feed 3 to 4 with this.
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. 🙂
I’m SO glad you enjoyed this, Angela! And how cool to live near a mushroom farm!
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.
I’ll take Brussels sprouts any way I can get them!
Fresh or frozen brussel sprouts?
Fresh is best.
This sounds great! I would like to put it in the slow cooker…. Any tips for doing so?
I wouldn’t recommend this for the slow cooker. The reason the flavor is so good with this is the quick, high heat roast.
Going to try this tonight!!! Going to have it with my grilled chicken and a small helping of mashed potatoes!!!
Hope they turned out great!
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.
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….
I think that sounds like an amazing addition!
Love this recipe!!! Easy tasty and whole family gobbles it up.,
Wonderful! I’m so glad everyone enjoys it!
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!
Awesome! So glad even the little ones enjoyed them! Happy Thanksgiving!
This recipe is definitely a winner – love both of these veggies! Thanks for the share!
Thanks, Debbie! Enjoy!
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!!!
Sounds good to me! 🙂
If you par- boil with garlic cloves for 5mins that’s enough to infuse
I love roasted Brussels sprouts! I will try them with the mushrooms!
Jackie@Syrup and Biscuits
Nice post, Stacey! I’m a Brussel sprout lover myself. Haven’t tried the combination you featured. Looks great!
Thanks, Jackie! This is one of my most favorite sides. 🙂