The first time I made this delicious recipe for Roasted Brussels Sprouts it reminded me of a stir fry. Why a stir fry? Because the vegetables in the recipe are cooked separately then combined to create the finally product. Now that’s not to say that it’s a time consuming recipe, prep or cook wise, it’s just the first thing that came to my mind.
The recipe uses one rimmed baking sheet to roast the Brussels Sprouts and one frying pan to cook the mushrooms and shallots. At the end of the baking time for the Brussels Sprouts they are added to the frying pan so make sure you use a nice big pan when you make this.
I can’t tell you how happy I was with the end result of this recipe. These are Brussels Sprouts cooked like you’ve never had them before. From roasting the sprouts until they are golden brown giving them an amazing flavor all by themselves ,to sautéing the mushrooms and shallots in butter and oil ,this recipe is delicious. And that’s not even the end of the flavor in the recipe! The vegetables are topped with a combination of chicken broth (you can use white wine if you prefer) and CREAM! Let’s gather the ingredients and make it together.
Roasted Brussels Sprouts Ingredients:
- 5 cups trimmed and halved lengthwise fresh Brussels Sprouts
- 5 Tablespoons olive oil
- 3 Tablespoons butter
- 4 1/2 cups mushrooms (Chanterelles or Hedgehogs) cut in half if small, if they are large cut into 1 inch wedges
- 1/2 cup thinly sliced shallot
- 1/4 cup chicken broth or dry white wine
- 1 cup heavy cream
- black pepper to taste
- salt to taste
Roasted Brussel Sprouts Recipe Steps
Recipe Step One
To start the recipe position one of your oven racks in the center of the oven and preheat the oven to 450 degrees. Place 5 cups of trimmed and cut in half Brussels Sprouts on a rimmed cookie sheet. Drizzle the sprouts with 3 Tablespoons olive oil, toss to coat them with the oil. Spread the Brussel Sprouts out into an even layer on the baking sheet, season them with salt. Roast the Brussels sprouts until they are tender and browned, about 25 minutes. Remove the pan from the oven and set it aside.
Recipe Step Two
Heat a 12 inch skillet over high heat. When the pan is hot, add one tablespoon olive oil and two tablespoons of butter to the pan. When the butter melts, add the mushrooms to the pan in a single layer. Cook the mushrooms and occasionally stir them in the pan until they are tender and golden brown, about 10 minutes. Season them to taste with salt and remove them from the pan to a plate.
Recipe Step Three
Using the same skillet you cooked the mushrooms in add the remaining 1 Tablespoon of olive oil and one Tablespoon of butter. When the butter has melted , add the sliced shallots to the pan. Cook and stir the shallots in the pan until they are tender and golden about 5 minutes. Add the chicken broth (or wine if you are using it) to the pan. Cook until the chicken broth is reduced by half in the pan. Place the mushrooms and the Brussel Sprouts back into the pan. Add the cream to the pan and black pepper to your taste. Continue to cook and stir occasionally until the cream thickens and coats the vegetables, about 5 minutes. Season with salt and pepper and serve your delicious side dish.
Roasted Brussels Sprouts, it’s “What’s For Dinner”?! and it’s DELICIOUS!
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Roasted Brussels Sprouts
Ingredients
- 5 cups Brussels sprouts, trimmed and cut in half
- 5 Tablespoons olive oil
- salt to your taste
- 3 Tablespoons butter
- 4 1/2 cups mushrooms ( Chanterelles or Hedgehogs) cut into one inch wedges. If they are small, half the mushrooms instead of cutting them into wedges.
- 1/2 cup shallot, thinly cut
- 1/4 cup chicken broth or dry white wine
- 1 cup heavy cream
- ground pepper to your taste
Instructions
- Place your oven rack in the center of your oven and preheat the oven to 450 degreesPlace the Brussels sprouts on a rimmed cookie. Drizzle them with 3 Tablespoons of olive oil. Toss the Brussels sprouts on the pan until they are well coated with the oil. Spread them out into a single later on the pan and season them with salt. Roast them for about 25 minutes, after the roasting time remove the pan from the oven and set them aside.Place a 12 inch skillet over high heat on your stove burner. After the pan is hot, add 1 Tablespoon of olive oil and two Tablespoon of butter to the pan. When the butter has melted, add the mushrooms to the pan, spreading them out into a single layer. Cook and stir the mushrooms until the they are golden brown, tender and the mushroom liquid, if you have any, has evaporated. This takes about 5-10 minutes. When the mushrooms are golden, season them with salt to your taste and transfer them to a plate.Using the same skillet you cooked the mushrooms in, set the pan back on the stove under medium high heat. Add the remaining 1 Tablespoon of olive oil and one Tablespoon butter to the pan. After the butter melts, add the 1/2 cup thinly sliced shallots to the pan. Season the shallots with a little salt and cook and stir periodically until they are tender and golden brown. Add the chicken broth (or wine if using) and cook until the chicken broth is reduced by half. Place the mushrooms into the pan and add the Brussels Sprouts and cream. Stir and cook the ingredients until the cream thickens and coats the vegetables well, this takes about 3 to 4 minutes. Season the ingredients in the pan with salt and pepper to your taste and serve immediately.
