Savory Brussels Sprouts and Mushrooms
Elevate your side dish game with this irresistible recipe for Savory Brussels Sprouts and Mushrooms—a perfect harmony of earthy, caramelized vegetables brought to life with fresh rosemary, garlic, and a tangy balsamic glaze. Tender Brussels sprouts are pan-seared to golden perfection alongside juicy, sautéed mushrooms, creating a dish that’s both hearty and vibrant. Finished with a drizzle of balsamic vinegar and an optional sprinkle of Parmesan cheese, this recipe strikes the ideal balance between savory richness and subtle acidity. Ready in just 30 minutes, this quick and easy dish is perfect for weeknight dinners, holiday feasts, or as a simple yet elegant vegetarian main. Get ready to fall in love with every flavorful bite!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 250 grams Button or Cremini mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 teaspoons Balsamic vinegar
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half lengthwise.
Clean the mushrooms using a damp paper towel and slice them into thick slices.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat until the butter melts.
Add the Brussels sprouts cut side down in a single layer and sprinkle with salt and black pepper. Cook for 5-7 minutes without stirring until the cut side becomes golden brown.
Flip the Brussels sprouts and cook for an additional 3 minutes. Once tender, transfer them to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and turn golden, stirring occasionally.
Stir in the minced garlic and rosemary, cooking for 1 minute until fragrant.
Return the Brussels sprouts to the skillet and toss to combine. Cook for another 2-3 minutes, allowing the flavors to meld.
Drizzle the balsamic vinegar over the Brussels sprouts and mushrooms, tossing again to coat evenly.
Remove from heat and serve immediately. Optionally, garnish with grated Parmesan cheese for an added layer of flavor.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 17.6 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 311 mg | 24% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1201 mg | 26% | |
*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.
