Brussels sprouts… you either love them or you hate them. If you hate them, I promise it’s because you’ve never had them prepared this way.
Brussels sprouts started to get their stardom a couple of years ago and if you haven’t already noticed, they are all over menus as an appetizer- usually fried with a drizzle of honey. Here, I’m changing it up a bit by roasting them with shiitake mushrooms and shallot for maximum flavor and nutrition. Brussels sprouts are high in nutrients and fiber, rich in antioxidants, low in calories, and so delicious when cooked the right way. I remember being a child and smelling boiled Brussels sprouts on the stove… if you have never smelt boiled cabbage, it isn’t an appetizing scent. I think a lot of people choose to dislike Brussels sprouts because they simply did not experience eating them the right way to begin with. My Dad, for example, only likes to eat Brussels sprouts raw which is insane to me!
Roasting or sautéing Brussels sprouts creates a lovely caramelization. Adding other ingredients such as superfood shiitake mushrooms creates another layer of texture and flavor to this dish. I love roasting vegetables because it’s simple, quick, and the roasting process really draws out the flavors of the vegetables. Make this dish for your next family dinner, supper club, or as a delicious side on your Thanksgiving dinner table.
Roasted Brussels Sprouts with Shiitake Mushrooms, Shallot & Parmesan
- 2 Large Baking Sheets
- Cutting Board & Chef's Knife
- 1 1/2 lb Brussels Sprouts ends cut & halved
- 1 lb Shiitake Mushrooms stems removed
- 2 large Shallots cut into 1/4" slices
- 4 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Black Pepper
- 1 Lemon zested
- Freshly Grated Parmesan
- 1 cup Reduced Balsamic Vinegar optional
- Preheat the oven to 350 degrees F.
- Prep all of the vegetables as the oven comes to proper temperature.
- In a large bowl, mix the Brussels sprouts, shiitake mushrooms and shallot with the olive oil, salt and pepper.
- Evenly distribute the vegetables between the two baking sheets. *The key is to not overcrowd one pan.*
- Separate the Brussels from the shiitake and shallots. *I like to put all of the Brussels onto one side of the baking sheet while leaving the shiitakes & shallots on the other side. The Brussels sprouts usually take longer to roast in the oven.*
- Flip the Brussels Sprouts over so they are "face down". This will allow them to brown and caramelize in the oven.
- Roast the veggies for 30 minutes. Carefully remove the shiitakes and shallots from the baking sheet with a spatula and check to see if the Brussels sprouts need additional time. Perhaps 5-10 more minutes. *You can give the baking sheet a shake to distribute the Brussels even more.*
- While the vegetables are roasting, reduce the balsamic vinegar in a small sauce pan over medium heat. The vinegar will reduce into a thick, syrupy consistency, takes about 8-10 minutes.
- Once the Brussels are caramelized and crispy, remove from the oven and toss with the roasted shittakes and shallot. Taste to see if additional salt & pepper is needed.
- Add the lemon zest, freshly grated Parmesan cheese and drizzle with the reduced balsamic.
- Dig in!!