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Recipe

Roasted Brussels Sprouts with Wild Mushrooms and Cream

Featured in our 2017 Thanksgiving and 2017 Christmas Guides
Scott Phillips

Servings: 6

If you’re used to simple steamed or boiled sprouts, this rich, luxurious side dish will be a delicious surprise. It’s equally at home at a casual dinner (serve with a simple pan-seared steak) or a fancy Thanksgiving feast.

For more side dish recipes visit The Guide to Thanksgiving Dinner.

Ingredients

  • 1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
  • 5 Tbs. olive oil
  • Kosher salt
  • 3 Tbs. unsalted butter
  • 3/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
  • 1 large shallot, thinly sliced (1/2 cup)
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 290
      Fat (g): 32
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 70
      Sodium (mg): 190
      Carbohydrates (g): 15
      Fiber (g): 6
      Protein (g): 5

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.

    Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.

    Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.

    Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Make Ahead Tips

The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.

Reviews

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Reviews

  • twocooks | 10/08/2016

    We love this recipe, It has definitely become a family tradition to include this one at Thanksgiving.

  • twocooks | 10/08/2016

    We love this recipe, It has definitely become a family tradition to include this one at Thanksgiving.

  • hjbp | 11/27/2015

    A success. I prepared the Brussels sprouts, chanterelles, and shallot a day ahead and brought with me to a Thanksgiving dinner. I assembled the ingredients with the cream on site and added to the buffet. It was a Costco buy so I used their large bag of Brussels sprouts, at least 2 pounds, maybe 3, and their 2-pound package of chanterelle mushrooms. Other ingredients were as specified in the recipe. People went back for seconds. None remained at the end of the dinner. Someone asked for the recipe. Definitely a winner.

  • jibgb | 07/10/2015

    I've made this a few times, and it always turns out great. Best brussels sprouts dish EVER.

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