Marinated Brussels Sprouts and Mushrooms
Elevate your side dish game with these Marinated Brussels Sprouts and Mushrooms—a perfect combination of tender, nutty Brussels sprouts and earthy mushrooms coated in a vibrant balsamic and Dijon marinade. This easy recipe pairs the caramelized edge of sautéed mushrooms with the tangy brightness of lemon juice, honey, and fresh parsley, delivering a flavor-packed dish that works beautifully as a side or a versatile addition to salads and grain bowls. With just 30 minutes of active prep and cooking time, plus a quick chill to let the flavors meld, this dish offers a simple yet sophisticated way to enjoy your favorite veggies. Perfect for meal prep, holiday spreads, or everyday dinners!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 250 grams Cremini or button mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Lemon juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Trim the Brussels sprouts by cutting off the stem ends and removing any outer leaves that are yellow or damaged. Slice them in half lengthwise.
Clean the mushrooms by wiping them with a damp paper towel or brushing off any dirt. Cut into halves or quarters, depending on their size.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 5–6 minutes, or until just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for 5–7 minutes, or until they release their moisture and start to brown. Remove from heat and allow to cool slightly.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey, parsley, thyme, salt, and black pepper to create the marinade.
In a large mixing bowl, combine the Brussels sprouts and sautéed mushrooms. Pour the marinade over the vegetables and toss until everything is well-coated.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
Before serving, let the marinated Brussels sprouts and mushrooms sit at room temperature for 10–15 minutes. Toss again and adjust seasoning with more salt and pepper if needed.
Serve as a side dish or as a flavorful addition to salads, grain bowls, or roasted meats.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 27.8 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
