A savory, simple recipe of Roasted Brussels Sprouts with Mushrooms. The perfect side dish featuring simple ingredients and loads of flavor.
I LOVE Brussels sprouts, and I don’t care who knows it. I seriously love them, y’all. But, I’m well aware that lots of folks do not share my affinity for Brussels sprouts, and I truly believe that one of the biggest reasons is that they are not preparing them correctly.
Now settle down a sec… I’m not attacking anyone for not knowing they are frankly cooking their Brussels sprouts to death. When you overcook them they become bitter and slimy. Sound familiar? You don’t know what you don’t know. Am I right? But now we know better, so we do better. And, I absolutely insist you give these little babies one more try!
What is Roasted Brussels Sprouts with Mushrooms?
Roasted Brussels sprouts with Mushrooms typically starts with a heaping of fresh Brussels sprouts. You can get these at pretty much any grocery store. They are very easy to find. Add Brussels sprouts and sliced mushrooms to a bowl. Drizzle them with extra virgin olive oil, and season them with garlic powder, salt, and pepper. Easy peasy!
Spread the mixture out onto a rimmed baking sheet. Bake them at a high heat so the Brussels sprouts 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. Yum!
Not a mushroom lover? Simply leave them out. But, I recommend giving them a shot! 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!
What should I cook alongside Roasted Brussels Sprouts with Mushrooms?
- Protein – This Brussels sprouts recipe goes so well with a grilled, roasted, seared, or baked protein like steak, pork chops, ham, or turkey. I love to pair it with Easy Hamburger Steaks and Herb-Brined Pork Chops.
- Rice – Throw these in a bowl or plate of rice… Yum-O! Or, even a rice casserole would make a great pairing, like a Cheesy Chicken and Rice Bake.
- Potatoes – Pair a meat with Brussels sprouts and a potato, any potato, and you have the perfectly, well-rounded meal, in my humble opinion. Roasted Brussels Sprouts with Mushrooms goes deliciously with Southern Fried Potatoes.
- Pasta – Pasta can be a bit heavy, so a nice green veggie makes a great addition. Try it with this Creamy Italian Pasta Skillet!
Is it better to roast Brussel sprouts whole or cut in half?
I will eat my Brussels sprouts whole or halved! But, not everyone feels the same way. There are truly pros and cons to both and either way will do. Here are a few thoughts when considering whether to half your Brussels sprouts or not:
Whole Brussels Sprouts: When you cook whole Brussels sprouts you are allowing them to retain their shape and texture. This choice will result both a crunchy texture from the crispy outer leaves and tenderness of the inner layers. If you like those two combinations… go with whole Brussels sprouts. Just know they might take longer to cook.
Halved Brussels Sprouts: Halving your Brussels sprouts before roasting allows for quicker cook time and greater caramelization, especially on the cut side. Overall, the texture of roasted halves will be softer and more evenly cooked.
Ultimately, it’s up to you! Me? I’ll take them any way you make them!
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.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.