Best 3 Brussels Sprouts With Shallots And Wild Mushrooms Recipes
Brussels sprouts, with their unique flavor and texture, are a delicious and nutritious vegetable that can be prepared in a variety of ways. When paired with shallots and wild mushrooms, they create a dish that is both flavorful and visually appealing. This combination of ingredients can be used to create a variety of dishes, including salads, stir-fries, and roasted vegetable platters. In this article, we will provide you with a variety of recipes to help you create a delicious and healthy dish using Brussels sprouts, shallots, and wild mushrooms.
Let's cook with our recipes!
WILD MUSHROOMS AND BRUSSELS SPROUTS
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Provided by Melissa Clark
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.)
- While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes.
- Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick.
- In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 3 grams
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
Tips:
- Selecting the Best Brussels Sprouts: Choose firm and compact Brussels sprouts with bright green leaves. Avoid any with yellow or wilted leaves.
- Trimming and Preparing Brussels Sprouts: Remove any loose or damaged outer leaves. Trim the stem end and slice the Brussels sprouts in half.
- Cooking the Brussels Sprouts: You can boil, roast, or sauté Brussels sprouts. Boiling is the quickest method, but roasting or sautéing brings out their best flavor.
- Searing the Brussels Sprouts: Sear the Brussels sprouts in a hot pan with a little oil until they are slightly browned and crispy. This adds a delicious caramelized flavor.
- Adding the Shallots and Wild Mushrooms: Add the shallots and wild mushrooms to the pan and cook until softened. The shallots should be translucent and the mushrooms should be tender.
- Seasoning the Dish: Season the Brussels sprouts, shallots, and wild mushrooms with salt, pepper, and any other desired herbs or spices.
- Garnishing and Serving: Garnish the dish with chopped parsley or chives. Serve immediately as a side dish or main course.
Conclusion:
This recipe for Brussels sprouts with shallots and wild mushrooms is a delicious and easy-to-make dish that is perfect for any occasion. The Brussels sprouts are roasted to perfection, and the shallots and wild mushrooms add a savory and umami flavor. This dish is sure to please everyone at your table.
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