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
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Vimbai Vengesai
[email protected]This dish is a great way to use up leftover Brussels sprouts. It is also a very affordable meal to make.
LCB
[email protected]I love this recipe because it is so versatile. I have made it with different types of wild mushrooms and Brussels sprouts, and it always turns out great. I also like that it can be served as a main course or a side dish. It is a great dish to have in
dinesh upreti
[email protected]I was a bit hesitant to try this recipe because I had never cooked with wild mushrooms before. However, I was pleasantly surprised by how easy it was to make and how delicious it turned out. I will definitely be making this again.
Zahid Bajwa
[email protected]This dish is a must-try for any mushroom lover. The wild mushrooms add a unique and delicious flavor to the dish.
vicky Chaudhary
[email protected]I have been looking for a good recipe for wild mushrooms and Brussels sprouts for a while now, and this one is definitely a keeper. The mushrooms were perfectly cooked and the Brussels sprouts were tender and flavorful. The sauce was also delicious.
Ata Sheikh
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved it! I will definitely be making it again for future parties.
Ranju Chaudhary
[email protected]This dish is a winner! I loved the combination of flavors and textures. It was also very easy to make.
Sporshiya Rs
[email protected]I was pleasantly surprised by how easy this dish was to make. I had never cooked with wild mushrooms before, but the recipe was very clear and easy to follow. The dish turned out beautifully and tasted even better than I expected. I will definitely b
Wendy Yarbrough
[email protected]I followed the recipe exactly and the dish turned out great. The only thing I would change next time is to add a bit more salt. Other than that, it was perfect.
Muharam Ali
[email protected]Wow! This dish exceeded my expectations. The flavors were bold and complex, and the textures were perfect. I will definitely be making this again.
Taka's
[email protected]This dish was an absolute delight! The combination of wild mushrooms and Brussels sprouts was simply magical. The mushrooms added a rich, earthy flavor, while the Brussels sprouts provided a slightly bitter and nutty balance. The sauce was creamy and