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!
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.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.