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Roasted Brussels Sprouts with Wild Mushrooms and Cream

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Serves 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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 32; Fat Calories (kcal): 290; Saturated Fat (g): sat fat g 14; Protein (g): protein g 5; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 190; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 6;

Photo: Scott Phillips

best dish of any meal! addictive!

I can't rate this recipe as I followed the directions and got horribly charred sprouts. I know my oven runs a bit cool, but I checked the roasting sprouts at 20 minutes and they were terribly overdone-should have checked them at 15 minutes. The mushrooms and the sauce are wonderful, but the flavor was overwhelmed by the char on the sprouts. Watch the roasting time! Will certainly try the recipe again.

I made this for Thanksgiving without the cream ... it was fantastic. The combination of fresh chanterelle mushrooms and roasted brussel sprouts was perfect. I could see how cream could make it even more sumptuous, but there is so much other rich food at the holidays and it was good to have something healthy and tasty that wasn't overloaded with cream and fat.

This is a delicious recipe. I served it over spaghetti squash for a vegetarian meal. My husband loved it.

This is a very good recipe. It is not hard to make and is very good and a nice change from traditional side dishes. One minor issue is that it can be somewhat hard to get dried wild mushrooms rehydrated, so they can end up having a pretty woody texture (not nice!). So, I would consider trying to use fresh mushrooms if at all possible or soaking the dried mushrooms for quite a while.

I made this dish for Thanksgiving last year and it was delicious. I added toasted breadcrumbs as an afterthought and they really pulled the dish together.

Delicious and easy!!! Prepared the sprouts, shallots and mushrooms before company arrived and then followed the cooking directions dish between sharing wine with friends - turned out beautifully and was a crowd pleaser!

This dish was delicious!

totally awesome!!!! I used almond milk and no butter to make it dairy free. yummy

THE best brussels sprouts recipe ever! I followed the recipe exactly. Couldn't be happier! Might try less cream or half-and-half next time, but really, this recipe is fabulous as written!

Wonderful! I followed the advice about using less cream--it was a good choice. Extra cream definitely not needed. Will make this again.

This recipe is fantastic! I made it for a Thanksgiving dinner we hosted (in Canada, Thanksgiving is the 2nd Monday in October) and was asked to make it for a 2nd dinner later that month. One diner stated that he had never eaten more brussels sprouts in his life! The colour of the fresh chanterelles was a perfect foil for the deep green of the sprouts that resulted from roasting. A rich, luxurious side dish.

This is my new favorite brussels sprout recipe. Since you can roast the sprouts and saute the mushrooms in advance, it makes for a great portable dish that can quickly finished at a dinner party. Look for 1 pound packages of chanterelles at Costco for a reasonable price on wild mushrooms.

The best Brussels sprouts recipe I've made.

These roasted brussel sprouts are much more delicious than boiled or steamed, the flavor here was concentrated and sprouts tender; the very best way to cook them (except maybe on the grill?). Really so good, they didn't need the cream. I had to cover the sprouts with foil at the end, when a few began to char. Rotating the dish would help. I'd make this again but definitely omit the cream sauce.

My husband and I absolutely loved this recipe. It will become a staple side dish in our home. 2 minor changes: I roasted the brussels sprouts on 450 for only 15-18mins and used light cream instead of heavy cream. PERFECT!

Excellent Side dish. Changed to a leek for a little more flavor. Will make this one of my regulars. BTW I increased the wine to 1/2 cup and reduced the amount of Olive oil.

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