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Combining roasted Brussels Sprouts and Shallots with Mushrooms that have been caramelized and reduced in wine makes this an amazing dish.

Roasted Brussels Sprouts with Shallots and Mushrooms is a mouthful to say and an unbelievable combination to eat.

Brussels Sprouts is one of those ingredients that you either like or despise. John doesn’t like them and I have to say that he’s even given them a fair chance.

So, when he was out of town for the weekend, I took advantage of the opportunity to enjoy a new spin on these little veggies, Roasted Brussels Sprouts with Shallots and Mushrooms.

You guys, this dish is so amazing. When you roast brussels sprouts they take on a nice natural sweetness. When you roast them with shallots, you get an added sweetness plus the mellowed flavor of the shallots.

The caramelized mushrooms are delicious as is, but I went ahead and added a quick wine reduction and then combined everything together.

There is so much flavor depth to this dish, and to me, it is just beautiful.

Yes, I talk to my food and complement it when it’s deserved.

Don’t have time to make it now? Pin it for later!

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Print 5 from 7 votes Roasted Brussels Sprouts with Shallots and Mushrooms Roasted Brussels Sprouts and Shallots with Mushrooms is a delicious dish with a rich deep flavor. The sweetness of the roasted vegetables combined with caramelized mushrooms in a wine reduction makes these brussels sprouts anything but ordinary. Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Servings 6 servings Author Julie Menghini Ingredients 1 lb brussels sprouts

4 -6 shallots

8 oz cremini mushrooms

1 teaspoon fresh garlic minced

3 tablespoons unsalted butter

1/4 cup red wine

Salt and pepper Instructions Preheat your oven to 400 degrees F, and lightly drizzle olive oil on a rimmed baking sheet.

Wash and dry brussels sprouts. Remove loose leaves and trim the stem. Remove the dry skins from the shallots and slice in half. Wipe the mushrooms clean and cut into quarters.

n a bowl combine brussels sprouts and shallots. Drizzle with olive oil, salt, and pepper. Add to baking sheet. Bake for 18 minutes. Watch them toward the end. There is a fine line from roasted to burnt. There is no need to stir or flip the vegetables.

While vegetables roast, add two tablespoons of butter to a skillet. I used a cast iron skillet because they brown so nicely. Add mushrooms and cook over a medium low heat until nice and browned.

Add garlic and continue cooking for 30 more seconds or until very fragrant. Add wine and cook until reduced by half. Add roasted vegetables and final tablespoon of butter to finish. Sprinkle with salt and serve. Nutrition Calories: 100 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 15 mg | Sodium: 22 mg | Potassium: 476 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 745 IU | Vitamin C: 64.4 mg | Calcium: 40 mg | Iron: 1.3 mg This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only. Tried this recipe? That’s awesome! Mention @hostessatheart or tag #hostessatheart

Are you a brussels sprouts fan? If you’re reading this I guess you are, and I’d love it if you would comment on your favorite way to prepare them. That was when John’s gone again I can get my brussels sprouts fix!

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