Michael Davis
Roasted Brussels sprouts and mushrooms are a tasty and simple side dish that can be served with a variety of meals. The key to getting it right is to avoid overcooking the sprouts, which can make them bitter and slimy. Roasting Brussels sprouts and mushrooms is a quick and easy process that can be done in around 20 to 30 minutes, resulting in a crisp and lightly salty dish with a great texture.
| Characteristics | Values |
|---|---|
| Ingredients | Brussels sprouts, mushrooms, olive oil, salt, pepper, garlic powder, lemon juice, parsley, grated Parmesan cheese, butter, bacon, honey, green onion, red bell pepper, sliced turkey bacon, mustard, maple syrup, vinegar |
| Nutritional Information | 125kcal, 10g carbohydrates, 5g protein, 9g fat, 1g saturated fat, 1g polyunsaturated fat, 6g monounsaturated fat, 258mg sodium, 506mg potassium, 4g fiber, 3g sugar, 685IU vitamin A, 78mg vitamin C, 41mg calcium, 2mg iron |
| Cooking Method | Bake at a high heat for 20-25 minutes until sprouts are tender and mushrooms are soft |
| Serving Suggestions | Meat, potatoes, rice, pasta, quinoa, polenta, other grains |
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What You'll Learn
Seasoning: use olive oil, salt, pepper, and garlic powder
To make roasted Brussels sprouts and mushrooms, you'll want to start by preheating your oven to 425 degrees Fahrenheit. Then, line two baking sheets with parchment paper or foil and brush them with olive oil. Place the Brussels sprouts and mushrooms on the sheets and drizzle them with extra virgin olive oil. Sprinkle salt, pepper, and garlic powder over the vegetables. You can also add other seasonings of your choice, such as red pepper flakes or dried herbs, to give them an extra kick.
Make sure the Brussels sprouts are spread out in a single layer on the baking sheet. This will ensure that they cook evenly and get deliciously crispy. Bake the vegetables for 20 to 30 minutes, stirring them occasionally to prevent burning. You'll know they're done when the Brussels sprouts are tender and lightly browned, and the mushrooms are soft and juicy.
If you're feeling adventurous, you can also experiment with different types of mushrooms to find your favorite combination. Baby Bella mushrooms or white button mushrooms are excellent choices, but feel free to explore the mushroom section of your local grocery store or farmer's market for more exotic varieties.
Once your roasted Brussels sprouts and mushrooms come out of the oven, you can enjoy them as a side dish or a tasty snack. They pair well with proteins like steak, pork chops, or grilled tofu. For an extra indulgent touch, sprinkle some grated Parmesan cheese on top just before serving.
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Baking time: bake for 20-30 minutes at a high temperature
When it comes to baking Brussels sprouts and mushrooms, timing is crucial to achieve the perfect texture and flavour. Preheat your oven to a high temperature, typically around 400 degrees Fahrenheit or 425 degrees Fahrenheit, depending on your oven's temperature settings. While the oven heats up, prepare your baking sheet by lining it with parchment paper or foil, and then brush it with a generous amount of olive oil. This step ensures that your vegetables don't stick to the pan and also adds a delicious savoury note to the dish.
Now, it's time to arrange the Brussels sprouts and mushrooms on the prepared baking sheet. You can opt to place them together or on separate sheets, depending on your preference. If you choose to roast them together, make sure to give them ample space to promote even cooking. Drizzle extra virgin olive oil over the vegetables and season them with a sprinkle of salt and pepper to taste. You can also add other seasonings like garlic powder or minced garlic cloves for an extra flavour boost.
Once your vegetables are prepared, place them in the preheated oven and bake for 20 to 30 minutes. This timing will allow the Brussels sprouts to cook through, achieving a tender texture when pierced with a knife, while also developing a delightful crispy exterior. The mushrooms will become soft and juicy, creating a beautiful contrast in texture and flavour. It's important to keep an eye on your vegetables during this baking time, as you don't want them to burn. Check on them occasionally and give the pan a shake or stir to ensure even browning.
When your timer goes off, carefully remove the baking sheet from the oven. Your Brussels sprouts should be beautifully browned with crispy edges, and the mushrooms should be tender and juicy. Allow them to cool slightly before serving. These roasted vegetables make an excellent side dish, pairing well with proteins like steak, pork chops, or grilled tofu. Enjoy the combination of crispy, salty edges and tender, earthy flavours in each bite!
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Browning: roast until edges are browned and crisp
To achieve the perfect level of browning for your Brussels sprouts and mushrooms, there are a few key steps to follow. Firstly, ensure that your oven is set to a high temperature. A temperature of around 400 degrees Fahrenheit is ideal, as it will help to caramelize the outsides of the vegetables, adding a delightful depth of flavour.
Next, prepare your baking sheet by lining it with parchment paper or foil and brushing it with olive oil. This step ensures that your vegetables don't stick to the pan and makes for easier cleanup. Place your Brussels sprouts and mushrooms on the prepared baking sheet, making sure they are in a single layer with adequate space between them. This arrangement promotes even cooking and browning.
Drizzle your vegetables with extra virgin olive oil and season them generously with garlic powder, salt, and pepper. You can also add other seasonings of your choice, such as red bell pepper, green onion, or sliced turkey bacon, to enhance the flavour.
Now, it's time to roast! Place the baking sheet in the preheated oven and let the vegetables roast until the edges are beautifully browned and crisp. This process should take around 20 to 30 minutes, depending on your desired level of doneness. Be sure to keep an eye on them to prevent overcooking, as Brussels sprouts can become bitter and slimy if cooked for too long.
Finally, use a knife to test the tenderness of the Brussels sprouts. Pierce a few sprouts, and if they offer a gentle yield, they are ready. If not, return them to the oven for a few more minutes. Remember, the goal is to achieve a perfect balance of tender vegetables with crispy, browned edges.
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Serving suggestions: serve with rice, potatoes, or pasta
Rice
You can serve roasted Brussels sprouts and mushrooms with rice. For a simple option, you can throw them into a bowl or plate of rice. You can also make a rice casserole, such as a Cheesy Chicken and Rice Bake. For a healthier option, you can serve them with quinoa or brown rice.
Potatoes
Brussels sprouts and mushrooms can be served with potatoes as a nutritious vegan meal. You can also add meat to this combination to make a well-rounded meal. For example, roasted Brussels sprouts and mushrooms go well with Southern Fried Potatoes.
Pasta
Brussels sprouts and mushrooms can be served with pasta. For example, orecchiette, a type of pasta, goes well with Brussels sprouts and mushrooms, especially when combined with Parmesan. You can also add pasta to the roasted vegetables, such as store-bought pesto pasta.
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Alternatives: steam or boil sprouts, use honey instead of maple syrup
There are several ways to cook Brussels sprouts, including roasting, steaming, boiling, and stir-frying. Here are some alternatives to roasting Brussels sprouts and mushrooms, focusing on steaming or boiling the sprouts and using honey instead of maple syrup:
Steaming Brussels Sprouts:
- Bring one inch of water to a boil in a large saucepan fitted with a steamer basket.
- Add the Brussels sprouts, cover, and steam for 4 to 6 minutes until tender but still bright green.
- Remove the steamer basket and cover to keep warm.
- Melt butter in the saucepan over medium-high heat. Add oil and garlic and cook for about 60 seconds, swirling often, until the garlic is lightly browned.
- Turn off the heat and add the steamed Brussels sprouts, salt, and pepper to the saucepan. Stir to coat and serve immediately.
Boiling Brussels Sprouts:
- Trim the sprout bases and remove any damaged leaves.
- Rinse the sprouts in a bowl of water.
- Bring a pot of lightly salted water to a boil.
- Add the Brussels sprouts and boil for 4 to 6 minutes, or until al dente and still bright green.
- Drain the water and serve immediately with butter and pepper, if desired.
Roasted Brussels Sprouts with Honey:
- Preheat the oven to 425°F.
- Trim the stem ends of the sprouts and cut each sprout in half vertically.
- Toss the sprouts with oil, salt, and pepper. Add spices and toss again until fully coated.
- Place the sprouts cut-side down on a parchment paper-lined baking sheet, leaving a 1/2-inch space between them.
- Bake for 15 to 20 minutes, or until the cut sides are browned and any loose leaves are crisp.
- Carefully toss the hot sprouts with honey and serve.
Honey can also be used in place of maple syrup when roasting Brussels sprouts with mushrooms. Simply drizzle honey over the roasted sprouts and mushrooms, along with olive oil, salt, and pepper, and roast at high heat until tender and crispy.
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Frequently asked questions
Bake for 20-25 minutes at a high temperature. You can bake for up to 30 minutes but be careful not to overcook, as Brussels sprouts can become bitter and slimy.
Preheat your oven to 400-425 degrees Fahrenheit.
Place the sprouts and mushrooms on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, and garlic powder.
Roasted Brussels sprouts and mushrooms go well with quinoa, polenta, pasta, or other grains. They also pair nicely with meat and potatoes.
Yes, you can steam or boil Brussels sprouts and mushrooms as an alternative to baking. If boiling, cook the sprouts in lightly salted water for 8-15 minutes until fork-tender, then strain and set aside. Melt butter in a skillet over medium-high heat and cook the mushrooms until lightly browned. Toss with the sprouts and season with parsley, lemon juice, salt, and pepper.
