Roasted Brussels Sprouts with Mushrooms is one of my family’s favorite holiday side dishes. The tender brussels sprouts are oven-roasted with earthy mushrooms, bright lemon juice, and olive oil. They are savory, and tangy and pair deliciously with any holiday or weeknight main dish!
This is the best brussels sprouts recipe! You only need 6 ingredients and it goes well with other delicious side dishes such as my Grandpa's southern cornbread dressing, garlic mashed potatoes, and yogurt mac and cheese.
Brussels sprouts are one of those vegetables that people either love or hate. I find that the secret to making the best brussels sprouts is roasting them with plenty of sliced mushrooms, salt, and lemon juice. The mushrooms add an amazing umami flavor and the salt and lemon juice both help to reduce the natural bitterness of the brussels sprouts while adding a bright citrus flavor.
This recipe is very easy to make because everything gets added to a casserole dish to roast in the oven until fork-tender. If you think you don't like brussels sprouts try this recipe because they are savory, full of flavor, and don't taste grassy at all!
Baked brussels sprouts can be served with your favorite main dish or you can eat them straight from the bowl(because they're that good!). Either way, you and your family are sure to enjoy this delicious vegetarian side dish!
Key Ingredients in This Oven-Baked Brussels Sprouts Recipe
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Brussels sprouts - They should be firm with a bright green color. Avoid soft ones or if they look wilted with yellow leaves.
Mushrooms - I used cremini mushrooms, but white button mushrooms can be used as well! The mushrooms, as they cook, release their juices which adds so much flavor to the brussels sprouts.
Lemon - The lemon juice adds a strong citrus flavor and brightness to this dish. I add the juice of half a lemon, but feel free to add more if you like!
Olive oil - Use good quality olive oil for this recipe, It's used to cook the brussels sprouts and to give a nice savory flavor.
How To Make Brussels Sprouts with Mushrooms
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1. Rinse and cut the bottoms off the brussels sprouts as well as remove any bad-looking outer leaves. Then cut them in half lengthwise.
Step 2. Into a 2-quart casserole dish add the brussels sprouts, sliced mushrooms, lemon juice, olive oil, salt, and black pepper. Mix until combined.
Step 3. Cover the dish with a lid. This is important so the brussels sprouts do not dry out before they become tender. Bake for 40 - 45 minutes or until the brussels sprouts are fork-tender.
Step five. Optionally, you can remove the lid and increase the temperature to 425 degrees, and then roast the brussels sprouts for another 15 - 20 minutes or until they are your desired level of crispiness. Serve warm with your favorite main dishes. Enjoy!
Recommended Tools
2-quart Casserole Dish with lid (similar)
Make-Ahead, Store, Reheat
Make-ahead. You can prep the brussels sprouts and mushrooms 1 day in advance. Then when you are ready to cook them, add all the ingredients into the casserole dish then bake as usual.
Storing. Store any leftovers in an air-tight container in the fridge for up to 5 days.
Reheating. Reheat leftovers in the oven at 375 degrees Fahrenheit for 10 minutes or until heated through.
Frequently asked questions
First, remove a few layers of the outer leaves, then cut off the root end. I also like to cut the brussels sprouts in half lengthwise so they can cook more evenly.
Roasting the brussels sprouts covered with lemon juice and salt helps to reduce any bitter flavor.
Mushrooms and fresh lemon juice add so much flavor to the brussels sprouts. You could also cook them with bacon or top them with freshly grated parmesan cheese!
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Print📖 Recipe
Roasted Brussels Sprouts with Mushrooms
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: bake
- Cuisine: American
- Diet: Vegetarian
Description
Roasted Brussels Sprouts with Mushrooms is one of my family’s favorite holiday side dishes. The tender brussels sprouts are oven-roasted with earthy mushrooms, bright lemon juice, and olive oil. They are savory, and tangy and pair deliciously with any holiday or weeknight main dish!
Ingredients
- 1 lb organic brussels sprouts
- 1 ½ cup organic sliced mushrooms (8 medium mushrooms)
- 3 tablespoons lemon juice (half a lemon)
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375F
- Rinse and chop off the ends of the brussels sprouts. Remove any bad-looking outer leaves.
- To a 2-quart-sized casserole bowl, add the brussels sprouts, sliced mushrooms, lemon juice, olive oil, and salt and pepper. Stir to combine, then cover with a lid.
- Bake for 40 - 45 minutes, or until the brussels sprouts are fork-tender. Serve warm and enjoy!
Notes
Make-ahead. You can prep the brussels sprouts and mushrooms 1 day in advance. Then when you are ready to cook them, add all the ingredients into the casserole dish then bake as usual.
Storing. Store any leftovers in an air-tight container in the fridge for up to 5 days.
Reheating. Reheat leftovers in the oven at 375 degrees Fahrenheit for 10 minutes or until heated through.
Keywords: Brussels sprouts, holiday side dish, roasted brussels sprouts, side dish, best brussels sprouts recipe
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