12 Delicious Brussels Sprouts with Mushrooms Recipes

Oh, the humble Brussels sprout—transformed into a star when paired with earthy mushrooms! Whether you’re craving a quick weeknight dinner or a cozy seasonal side, these 12 delicious recipes are sure to inspire. From skillet sautés to creamy casseroles, each dish promises a delightful blend of flavors that’ll have you reaching for seconds. Ready to elevate your veggie game? Let’s dive into these mouthwatering combinations!

Garlic Butter Brussels Sprouts with Mushrooms

When you’re looking for a side dish that’s both nutritious and bursting with flavor, these Garlic Butter Brussels Sprouts with Mushrooms are a perfect choice. Let’s walk through the process of creating this delightful dish, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for even roasting.
4. Roast in the preheated oven for 20 minutes, then stir the vegetables to promote even browning.
5. While the vegetables are roasting, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
6. After the vegetables have roasted for a total of 40 minutes, remove them from the oven and drizzle with the garlic butter, tossing to coat evenly.
7. Return the baking sheet to the oven and roast for an additional 5 minutes to allow the flavors to meld.
8. Remove from the oven and let stand for 2 minutes before serving to allow the dish to settle.

Combining the earthy flavors of Brussels sprouts and mushrooms with the rich, aromatic garlic butter creates a dish that’s both comforting and elegant. Serve it alongside your favorite protein for a complete meal, or enjoy it as a standalone vegetarian option.

Balsamic Glazed Brussels Sprouts and Mushrooms

Yield to the irresistible combination of sweet and savory with this easy-to-follow recipe that transforms simple ingredients into a standout side dish.

Ingredients

• 1 lb Brussels sprouts, halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper until evenly coated. Tip: For even roasting, make sure the vegetables are in a single layer on the baking sheet.
3. Spread the vegetables on a baking sheet and roast for 20 minutes, stirring halfway through, until they start to caramelize.
4. While the vegetables roast, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly. Tip: Keep an eye on the glaze to prevent burning, as honey can caramelize quickly.
5. Remove the vegetables from the oven and drizzle with the balsamic glaze, tossing to coat evenly. Return to the oven for an additional 5 minutes to allow the glaze to adhere to the vegetables.
6. Serve the dish warm, garnished with an extra drizzle of glaze if desired. Tip: For a crunchy texture, sprinkle with toasted nuts or seeds before serving.

Perfectly caramelized Brussels sprouts and mushrooms coated in a glossy balsamic glaze offer a delightful contrast of textures and a balance of flavors. Consider serving this dish alongside grilled chicken or as part of a festive holiday spread for an elegant touch.

Creamy Parmesan Brussels Sprouts with Mushrooms

Very few side dishes strike the perfect balance between nutritious and indulgent quite like this one. Let’s dive into creating a dish that transforms simple ingredients into a creamy, savory delight.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway through, until they’re golden and tender.
4. While the vegetables roast, heat the heavy cream in a small saucepan over medium heat until it begins to simmer, about 3 minutes.
5. Reduce the heat to low and stir in the Parmesan cheese and minced garlic, cooking for another 2 minutes until the sauce is smooth and thickened.
6. Transfer the roasted vegetables to a serving dish and pour the creamy Parmesan sauce over them, tossing gently to coat.

Kick your meal up a notch with this dish, where the crispy edges of the Brussels sprouts meet the earthy mushrooms, all enveloped in a velvety Parmesan sauce. Serve it alongside grilled chicken or as a standalone vegetarian option for a satisfying crunch and rich flavor in every bite.

Roasted Brussels Sprouts and Mushrooms with Thyme

Here’s a simple yet flavorful dish that combines the earthy tones of Brussels sprouts and mushrooms with the aromatic touch of thyme, perfect for a cozy dinner side.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, combine the Brussels sprouts and mushrooms. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle the thyme leaves, salt, and black pepper over the vegetables, tossing again to distribute the seasonings.
4. Spread the vegetables in a single layer on a baking sheet to allow for even roasting.
5. Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are tender and golden brown.
6. Tip: For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 5 minutes of roasting.
7. Tip: If your mushrooms release a lot of moisture, pat them dry before roasting to prevent steaming.
8. Tip: Fresh thyme can be substituted with 1 tsp dried thyme, but fresh offers a more vibrant flavor.

Serve this dish warm, where the crispy edges of the Brussels sprouts meet the savory depth of the mushrooms, enhanced by the subtle fragrance of thyme. It pairs wonderfully with a drizzle of balsamic glaze or alongside a hearty main like roasted chicken.

Brussels Sprouts and Mushrooms Stir Fry

You might think Brussels sprouts are just for holiday dinners, but this Brussels Sprouts and Mushrooms Stir Fry will change your mind with its quick preparation and delightful flavors.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb Brussels sprouts, cut side down, and cook undisturbed for 4 minutes to achieve a golden-brown sear.
3. Flip the Brussels sprouts and add 8 oz sliced mushrooms, stirring to combine. Tip: Ensure your skillet isn’t overcrowded to allow proper browning.
4. Sprinkle 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables, stirring to distribute the seasonings evenly.
5. Continue cooking for another 5 minutes, stirring occasionally, until the mushrooms are tender and the Brussels sprouts are crisp-tender. Tip: A slight char on the vegetables adds depth of flavor.
6. Drizzle 1 tbsp soy sauce over the stir fry and toss to coat. Cook for an additional 1 minute to let the flavors meld. Tip: For a gluten-free version, use tamari instead of soy sauce.

At first bite, the caramelized edges of the Brussels sprouts contrast beautifully with the earthy mushrooms, while the soy sauce ties everything together with its umami richness. Serve this stir fry over a bed of quinoa for a hearty meal or alongside grilled chicken for added protein.

Honey Mustard Brussels Sprouts with Mushrooms

One of the most delightful ways to enjoy Brussels sprouts is by roasting them with a sweet and tangy honey mustard glaze, complemented by the earthy flavors of mushrooms. This dish is perfect for those looking to add a nutritious and flavorful side to their meal.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tbsp whole grain mustard until well combined.
3. Add 1 lb Brussels sprouts and 8 oz mushrooms to the bowl, tossing them gently to coat evenly with the honey mustard mixture.
4. Spread the coated Brussels sprouts and mushrooms in a single layer on a baking sheet, ensuring they’re not overcrowded for even roasting.
5. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the vegetables for seasoning.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.
7. For an extra crispy texture, broil for the last 2-3 minutes, watching closely to prevent burning.

Serve these Honey Mustard Brussels Sprouts with Mushrooms warm, alongside your favorite protein for a balanced meal. The combination of sweet, tangy, and earthy flavors makes this dish a standout side that’s sure to impress.

Brussels Sprouts with Mushrooms and Bacon

This dish combines the earthy flavors of Brussels sprouts and mushrooms with the smoky richness of bacon, creating a side that’s both nutritious and indulgent. Perfect for any season, it’s a straightforward recipe that delivers complex flavors with minimal effort.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Preheat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes, then remove with a slotted spoon and set aside.
2. In the same skillet, add olive oil to the bacon fat. Increase heat to medium-high and add Brussels sprouts cut-side down. Cook undisturbed for 4 minutes to allow them to caramelize.
3. Add mushrooms, salt, and pepper to the skillet. Stir to combine and cook for another 3 minutes until the mushrooms begin to soften.
4. Pour in water and cover the skillet. Reduce heat to medium and let steam for 5 minutes, or until Brussels sprouts are tender.
5. Remove the lid and stir in the cooked bacon. Cook for an additional 2 minutes to reheat the bacon and blend the flavors.

Golden and crispy Brussels sprouts pair beautifully with the umami of mushrooms and the saltiness of bacon. Serve this dish alongside roasted chicken or incorporate it into a hearty grain bowl for a satisfying meal.

Spicy Brussels Sprouts and Mushrooms Sauté

After a long day, nothing beats a quick, flavorful dish that brings both heat and heartiness to the table. This Spicy Brussels Sprouts and Mushrooms Sauté is a perfect blend of textures and flavors, ready in under 30 minutes.

Ingredients

• 1 lb Brussels sprouts, halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Brussels sprouts to the skillet, cut side down, and cook undisturbed for 5 minutes to achieve a golden-brown sear.
3. Flip the Brussels sprouts, add mushrooms, and cook for another 5 minutes, stirring occasionally.
4. Stir in red pepper flakes, garlic, salt, and black pepper, cooking for 1 minute until fragrant.
5. Reduce heat to medium, cover, and cook for 5 more minutes to soften the vegetables.
6. Remove from heat and let sit covered for 2 minutes to allow flavors to meld.

Bright and bold, this dish offers a delightful crunch from the Brussels sprouts paired with the earthy softness of mushrooms. Serve it over a bed of quinoa for a complete meal or alongside grilled chicken for added protein.

Brussels Sprouts and Mushrooms with Lemon Garlic Sauce

When you’re looking for a side dish that’s both nutritious and bursting with flavor, this combination of Brussels sprouts and mushrooms tossed in a zesty lemon garlic sauce is a perfect choice. It’s a straightforward recipe that brings out the best in these vegetables, making them a hit even with those who are usually skeptical about Brussels sprouts.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the Brussels sprouts and mushrooms with olive oil, ensuring they’re evenly coated for uniform cooking.
3. Spread the vegetables in a single layer on a baking sheet, allowing space between them to roast rather than steam.
4. Roast in the preheated oven for 20 minutes, then stir the vegetables to promote even browning.
5. Continue roasting for another 10-15 minutes until the Brussels sprouts are tender and the edges are crispy.
6. While the vegetables roast, combine the minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl to create the sauce.
7. Once the vegetables are done, transfer them to a serving bowl and drizzle with the lemon garlic sauce, tossing gently to coat.

Key to this dish’s appeal is the contrast between the crispy Brussels sprouts and the tender mushrooms, all brought together by the bright, tangy sauce. For an extra touch of elegance, serve it topped with a sprinkle of freshly grated Parmesan or alongside a piece of grilled salmon.

Maple Roasted Brussels Sprouts with Mushrooms

You might think Brussels sprouts are just a side dish, but when roasted with maple and mushrooms, they transform into a standout meal. This recipe is perfect for beginners, offering a simple yet flavorful way to elevate your vegetable game.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, combine the Brussels sprouts and mushrooms with olive oil, maple syrup, salt, and pepper, tossing until evenly coated. Tip: Make sure all pieces are well coated for maximum flavor.
3. Spread the vegetables in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to avoid burning.

Just out of the oven, these Maple Roasted Brussels Sprouts with Mushrooms offer a delightful mix of sweet and savory, with a texture that’s crispy on the outside and tender inside. Serve them over quinoa for a hearty vegetarian meal or alongside roasted chicken for a comforting dinner.

Brussels Sprouts and Mushrooms in Creamy Alfredo Sauce

Delving into the world of comforting side dishes, this recipe combines the earthy flavors of Brussels sprouts and mushrooms with a rich, creamy Alfredo sauce. Perfect for those looking to elevate their vegetable game, it’s a straightforward dish that promises to impress.

Ingredients

• 1 lb Brussels sprouts, halved
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
4. While the vegetables roast, heat a saucepan over medium heat. Add the heavy cream and minced garlic, stirring constantly to prevent burning.
5. Once the cream begins to simmer, reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth and thickened.
6. Combine the roasted vegetables with the Alfredo sauce, stirring gently to coat evenly.
7. Serve immediately, garnished with additional Parmesan if desired.

You’ll love the creamy texture of the Alfredo sauce paired with the crisp-tender Brussels sprouts and meaty mushrooms. For an extra touch of elegance, serve this dish over a bed of al dente pasta or alongside a perfectly seared steak.

Herbed Brussels Sprouts and Mushrooms Quiche

Great for any meal of the day, this Herbed Brussels Sprouts and Mushrooms Quiche combines earthy flavors with a creamy, custard filling, all nestled in a flaky crust. Let’s walk through the process to create this delightful dish.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup Brussels sprouts, trimmed and halved
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme, chopped
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
2. In a skillet over medium heat, warm the olive oil. Add the Brussels sprouts and mushrooms, sautéing until they’re tender and lightly browned, about 8 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme until well combined.
4. Spread the sautéed vegetables evenly over the bottom of the pie crust. Sprinkle the Gruyère cheese on top.
5. Pour the egg mixture over the vegetables and cheese. Tip: Gently shake the pie dish to distribute the filling evenly.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
7. Let the quiche cool for 10 minutes before slicing. Keep in mind the quiche will continue to set as it cools.

Kickstart your morning or brighten up your brunch with this quiche, where the crispness of Brussels sprouts and the umami of mushrooms shine through every bite. Serve it warm with a side of mixed greens for a complete meal.

Conclusion

Unlock the flavors of fall with these 12 Delicious Brussels Sprouts with Mushrooms Recipes! Perfect for home cooks looking to spice up their meal rotation, each dish promises a delightful mix of textures and tastes. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!