Imagine the aroma of freshly roasted Brussels sprouts mingling with the earthy scent of wild mushrooms and the irresistible crunch of golden shallots. It’s the kind of dish that instantly elevates any dinner, making a weekday meal feel special or adding a touch of elegance to your holiday spread. With this recipe, you’ll discover how to transform humble ingredients into a comforting, flavorful masterpiece. By following this guide, you’ll master the art of Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots, a dish that balances textures, flavors, and visual appeal beautifully.
Whether you’re cooking for family, entertaining friends, or simply treating yourself, this recipe delivers both taste and satisfaction. Let’s dive into why this combination is so special and how you can prepare it effortlessly in your own kitchen.
Why You’ll Fall in Love with This Recipe:
You may have tried Brussels sprouts before and found them bitter or underwhelming. The secret to this recipe lies in roasting the sprouts to perfection, pairing them with a luscious creamy mushroom sauce, and topping everything with crispy, golden shallots. Here’s why you’ll adore it:
- Perfect Texture Harmony: The tender sprouts, velvety mushroom cream, and crispy shallots create a delightful bite every time.
- Easy Yet Elegant: Simple ingredients come together to form a dish that looks restaurant-quality without taking hours.
- Nutritional Benefits: Brussels sprouts are packed with vitamins C and K, while mushrooms offer antioxidants and minerals.
- Versatile: Works as a side dish for meats or poultry, or even as a vegetarian main paired with grains or bread.
- Comforting and Inviting: The creamy sauce and roasted flavors make it perfect for cozy dinners or festive occasions.
Ingredients for Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots
Before you start cooking, gather fresh, high-quality ingredients to ensure the best results.
Vegetable Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts, trimmed and halved | 1½ pounds | Choose firm, vibrant green sprouts |
| Shallots, very thinly sliced | 2 large | For a crunchy topping |
| Wild mushrooms, cut into 1½ inch pieces | 1 pound | Chanterelles, cremini, or a mix of wild mushrooms |
| Olive oil | 4 tablespoons | Extra-virgin for roasting |
| Vegetable oil | ½ cup | For frying shallots |
| Unsalted butter | 3 tablespoons | Adds richness to mushrooms |
| Heavy cream | ½ cup | For a luscious sauce |
| Dry white wine | 1 cup | Enhances mushroom flavor |
| Kosher salt | 1½ teaspoons | Plus extra for shallots |
| Freshly cracked black pepper | To taste | For seasoning at the end |
Tips for Choosing Ingredients
- Brussels Sprouts: Look for tight, firm heads. Loose leaves or yellowing indicates age.
- Mushrooms: Wild mushrooms provide deep earthy flavor. If unavailable, cremini or baby bella mushrooms are a great substitute.
- Shallots: Slice thinly for even crisping; thicker slices will cook unevenly.
- Oils & Butter: Use high-quality olive oil and butter to maximize flavor.
Step-by-Step Instructions
Follow these steps carefully to ensure each element shines.
1. Preheat the Oven
Set your oven to 400°F (200°C) and position the rack in the center. Preheating ensures the Brussels sprouts roast evenly and develop a beautiful golden-brown color.
2. Roast the Brussels Sprouts
- Place Brussels sprouts on a rimmed baking sheet.
- Drizzle with 3 tablespoons of olive oil and toss to coat evenly.
- Spread in a single layer and sprinkle with 1 teaspoon kosher salt.
- Roast for 25 minutes, turning halfway, until golden brown and tender.
Tip: Avoid overcrowding the pan; otherwise, the sprouts steam instead of roast, losing their crisp edges.
3. Prepare Crispy Shallots
- While sprouts roast, heat vegetable oil in a 12-inch skillet over medium-high heat.
- Add thinly sliced shallots, stirring constantly until golden brown (about 7–10 minutes).
- Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while cooling.
Tip: Fry shallots in batches if necessary to prevent overcrowding, which can make them soggy.
4. Cook the Mushrooms
- Discard remaining oil from the skillet and return it to medium-high heat.
- Melt butter with the remaining 1 tablespoon olive oil.
- Add mushrooms and sauté for 5–8 minutes until golden and tender.
- Season with ½ teaspoon salt.
Tip: Stir occasionally but allow mushrooms to brown naturally for richer flavor.
5. Deglaze with Wine
Pour 1 cup dry white wine over the mushrooms and cook 3–4 minutes until reduced by half. Deglazing lifts the browned bits from the pan, adding depth to your sauce.
6. Combine Brussels Sprouts and Mushrooms
- Add roasted Brussels sprouts to the skillet.
- Pour in ½ cup heavy cream and stir gently to coat everything evenly.
- Simmer for 5 minutes until the cream thickens.
- Taste and adjust seasoning with salt and freshly cracked black pepper.
Tip: If you prefer a richer sauce, allow it to simmer a few extra minutes for extra creaminess.
7. Serve with Crispy Shallots
Transfer the creamy Brussels sprouts and mushrooms to a serving dish and sprinkle the golden shallots on top. Their crunch and sweet flavor contrast beautifully with the tender vegetables and creamy sauce.
Tips for Perfect Roasted Brussels Sprouts with Mushrooms
- Roast sprouts separately to maintain texture.
- Use a mix of mushrooms for complex earthy flavors.
- Fry shallots in small batches for maximum crispiness.
- Deglaze mushrooms for added flavor complexity.
- Adjust cream consistency by simmering longer or adding a splash more cream.
Nutrition Facts
Approximate values per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Fat | 22 g |
| Carbs | 16 g |
| Protein | 6 g |
| Fiber | 5 g |
| Vitamin C | 90% DV |
| Vitamin K | 150% DV |
Frequently Asked Questions (FAQ)
Can I make this dish vegan?
Yes! Replace butter and heavy cream with vegan alternatives like plant-based butter and coconut cream. The flavors remain rich and indulgent.
Can I use frozen Brussels sprouts?
Fresh sprouts are ideal, but thawed frozen sprouts work if patted dry to remove excess moisture.
How should I store leftovers?
Place in an airtight container in the fridge for 2–3 days. Reheat gently to maintain the creamy texture.
Can I prepare parts of this dish ahead of time?
Absolutely. Roast the Brussels sprouts and fry the shallots ahead of time, then combine with mushrooms and cream just before serving.
What wine pairs well with this dish?
Dry white wines such as Chardonnay or Sauvignon Blanc complement the earthy, creamy flavors beautifully.
Serving Suggestions and Pairings
- With Meats: Chicken, turkey, or pork roast make excellent companions.
- Vegetarian Pairing: Serve alongside quinoa, farro, or risotto.
- Extra Flavor: Garnish with toasted nuts, fresh parsley, or a sprinkle of Parmesan.
Conclusion
By following this recipe, you’ve turned simple ingredients into a dish that’s bursting with flavor, texture, and elegance. Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots is more than a side dish—it’s a celebration of comfort and culinary skill.
Don’t wait for a special occasion—this recipe is perfect for weeknights, family gatherings, or impressing guests. Once you’ve tried it, you’ll find yourself making it again and again.
More Recipe Suggestions:
Garlic Parmesan Roasted Brussel Sprouts
Lemon Garlic Butter Chicken and Brussel Sprouts
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Creamy Garlic Parmesan Brussel Sprouts & Bacon
Easy Skillet Pizza with Brussels & Bacon
Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots
Equipment
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved lengthwise
- 4 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt plus extra for seasoning the shallots
- 2 large shallots very thinly sliced
- ½ cup vegetable oil
- 3 tablespoons unsalted butter
- 1 pound wild mushrooms cut into 1½ inch pieces (such as chanterelles)
- 1 cup dry white wine
- ½ cup heavy cream
- Freshly cracked black pepper for serving
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.
Roast the Brussels Sprouts:
- Place the Brussels sprouts on a rimmed baking sheet. Drizzle with 3 tablespoons of olive oil and toss to coat evenly. Spread them out in a single layer and season with 1 teaspoon of salt. Roast for about 25 minutes, or until tender and golden brown.
Prepare the Crispy Shallots:
- While the Brussels sprouts are roasting, heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the thinly sliced shallots and cook, stirring frequently, until they turn golden brown, about 7 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain. Sprinkle with a little salt and let them cool.
Cook the Mushrooms:
- Discard any remaining vegetable oil from the skillet and return it to medium-high heat. Add the remaining 1 tablespoon of olive oil and butter. Once the butter has melted, add the wild mushrooms. Cook, stirring occasionally, until the mushrooms become golden brown and tender, about 5 to 8 minutes. Season with the remaining ½ teaspoon of salt.
Deglaze with Wine:
- Pour in the dry white wine and cook for 3 to 4 minutes, or until the wine reduces by half.
Combine and Add Cream:
- Add the roasted Brussels sprouts to the skillet with the mushrooms. Pour in the heavy cream and stir to combine. Continue cooking for another 5 minutes until the cream thickens and coats the Brussels sprouts. Taste and adjust the seasoning with additional salt and freshly cracked black pepper.
Serve:
- Serve the dish topped with the crispy fried shallots for a delightful crunch and added flavor.
