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Roasted Brussels Sprouts

Roasted Brussels Sprouts

Course Side Dish
Cuisine American
Keyword brussels sprouts, dinner recipe, side dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6


  • 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


  • Place your oven rack in the center of your oven and preheat the oven to 450 degrees
    Place 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.