Roasted Brussels Sprouts with Wild Mushrooms and Cream
Elevate your side dish game with this luxurious Roasted Brussels Sprouts with Wild Mushrooms and Cream recipe! Combining golden, caramelized Brussels sprouts with earthy wild mushrooms, this dish is finished in a rich, garlicky cream sauce infused with Parmesan, thyme, and a hint of lemon zest for brightness. Perfectly roasted to bring out their nutty sweetness, the Brussels sprouts pair beautifully with the deep, savory flavors of sautéed mushrooms, creating a comforting yet elegant addition to any meal. Ready in just 50 minutes, this recipe is the ultimate blend of indulgence and simplicity, making it ideal for both weeknight dinners and special occasions. Whether you’re hosting a dinner party or looking for a show-stopping side, this dish will delight every palate!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 250 grams Wild mushrooms (such as chanterelles, shiitakes, or creminis)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves
- 250 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Trim the stems of the Brussels sprouts and cut them in half. Place them on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and season with half of the salt and black pepper. Toss to coat evenly and arrange them cut-side down.
Roast the Brussels sprouts in the oven for 20-25 minutes, or until they are golden brown and tender.
While the Brussels sprouts are roasting, clean the mushrooms with a damp paper towel and slice them thinly if they are large.
Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown.
Mince the garlic cloves and add them to the skillet with the mushrooms. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese and fresh thyme leaves.
Season the sauce with the remaining salt and black pepper, then let it simmer for 2-3 more minutes until slightly thickened.
When the Brussels sprouts are done roasting, transfer them to the skillet with the mushroom cream sauce. Gently toss everything together to coat the sprouts evenly.
Remove the skillet from the heat and sprinkle in the lemon zest for a bright, zesty finish.
Serve the roasted Brussels sprouts with wild mushrooms and cream immediately as a warm side dish. Enjoy!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 14.6 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 723 mg | 56% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 862 mg | 18% | |
*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.
