Roasted Brussels Sprouts with Mushrooms is one of my family’s favorite holiday side dishes. They are savory, lemony, and pair deliciously with mac and cheese or roasted lamb or beef.
This recipe has only 6 ingredients and is made with only organic and whole ingredients. The mushrooms add amazing umami flavors to the brussels sprouts and the lemon juice and olive oil both add brightness and savoriness to the dish.
I love to eat brussels sprouts as a side dish to a holiday meal or straight from the cooking bowl because they are so good!
People who think they don’t like brussels sprouts will like this recipe because they are cooked until they are fork-tender and don’t taste grassy or like cabbage.
Key Notes About this Recipe
Brussels Sprouts
Brussels sprouts have a few layers of weird/bad looking outer leaves. I usually cut the bottom stem off and peel off a layer or two of the outer leaves, then cut them in half lengthwise.
Also, they taste the best when you cook them until they are fork-tender.
Mushrooms
I love cremini mushrooms and they really make this dish amazing. The mushrooms, as they cook, release so much juice which adds so much flavor to the Brussels sprouts.
Lemon Juice
The lemon juice adds a strong lemony flavor and brightness to the final dish. I add about 3 tablespoon of lemon juice and it is a really delicious addition!
Olive oil
Use a good quality olive oil for this recipe, because it will add even more flavor to the brussels sprouts. I tried to use ghee for this recipe and it just doesn’t taste the same, use olive oil!
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Roasted Brussels Sprouts
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Side Dish
Description
Roasted Brussels Sprouts with Mushrooms is one of my family’s favorite holiday side dishes. They are savory, lemony, and pair deliciously with mac and cheese or roasted lamb or beef.
Ingredients
- 1 lb organic brussels sprouts
- 1 ½ cup organic sliced mushrooms (8 medium mushrooms)
- ½ lemon juiced (3 tbsp)
- 3 tbsp olive oil
- ¾ tsp salt
- ¼ tsp fresh black pepper
Instructions
- Preheat the oven to 375F
- Rinse and chop off the ends of the brussels sprouts. Remove any bad looking outer leaves.
- Add the brussels sprouts, sliced mushrooms, lemon juice, olive oil, and salt and pepper to a cooking bowl with a lid. Stir to combine.
- Cook the brussels sprouts covered for 40 - 45 minutes, or until the brussels sprouts are fork-tender. Serve as a side to your favorite meal. Enjoy!
Keywords: Brussels Sprouts, holiday, Roasted, side dish
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