This Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots recipe transforms humble vegetables into a restaurant-worthy side dish. Golden, caramelized Brussels sprouts meet rich, earthy wild mushrooms in a velvety cream sauce, all topped with perfectly crispy shallots for a burst of texture and flavor. I first made this for a holiday dinner, and it completely stole the spotlight from the main course—everyone asked for seconds. The combination of roasted nuttiness, savory creaminess, and that delightful crunch makes it a standout dish for any occasion. Whether you’re serving it at Thanksgiving, a dinner party, or alongside a simple roast chicken, this side adds both elegance and warmth to the table.
Why You’ll Love This Recipe
You’ll love this recipe for its balance of flavors and textures—crispy, creamy, and deeply savory. The Brussels sprouts are roasted to perfection, the mushrooms lend an earthy richness, and the crispy shallots add that irresistible crunch. It’s a dish that feels decadent but is surprisingly simple to prepare. Best of all, it pairs beautifully with meats, poultry, or even as a vegetarian main when served over grains or pasta.
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Roasted Brussels Sprouts with Creamy Mushrooms & Crispy Shallots
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A gourmet-style side dish featuring caramelized roasted Brussels sprouts, earthy wild mushrooms in a creamy sauce, and crispy fried shallots for texture and depth. This elegant, savory dish is perfect for holiday dinners or elevated weeknight meals.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp butter
- 1 tbsp olive oil (for mushrooms)
- 8 oz mixed wild mushrooms (such as cremini, shiitake, or oyster), sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves
- 2 medium shallots, thinly sliced
- 1/4 cup all-purpose flour (for dredging shallots)
- Vegetable oil, for frying shallots
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and crispy on the edges.
- Meanwhile, heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook until golden brown, about 6–8 minutes.
- Add garlic and thyme to the mushrooms and sauté for 1 minute until fragrant.
- Reduce heat to low, pour in the heavy cream, and stir in Parmesan. Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- For crispy shallots, heat about 1/2 inch of vegetable oil in a small skillet over medium heat. Dredge shallot slices in flour, shake off excess, and fry in batches until golden and crisp, about 2 minutes. Remove and drain on paper towels.
- To serve, arrange roasted Brussels sprouts on a platter, spoon the creamy mushrooms over top, and finish with crispy shallots and chopped parsley.
Notes
- For a dairy-free option, use coconut cream instead of heavy cream and omit Parmesan.
- Add a splash of white wine to the mushroom sauce for extra depth.
- Prepare shallots ahead and store in an airtight container to keep them crispy.
- Pairs beautifully with roasted chicken, steak, or holiday roasts.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasted & Sautéed
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brussels sprouts – Choose firm, bright green sprouts. Halving them helps them roast evenly and develop a caramelized exterior.
Olive oil – Helps the Brussels sprouts crisp up beautifully while roasting.
Salt and black pepper – Essential for seasoning and enhancing natural flavors.
Wild mushrooms – A mix of shiitake, cremini, and oyster mushrooms adds depth and earthy complexity.
Butter – Adds richness and creates the base for the creamy sauce.
Garlic – Freshly minced garlic brings a wonderful aroma and flavor to the mushrooms.
Shallots – Sliced thin for frying until golden and crisp, they provide the perfect topping.
Heavy cream – Forms the luxurious base of the mushroom sauce. You can substitute with half-and-half for a lighter version.
Parmesan cheese – Adds umami and helps thicken the sauce while complementing the mushrooms.
Fresh thyme – Offers an herby fragrance that ties the whole dish together.
Flour or cornstarch (optional) – To slightly thicken the sauce if needed.
Vegetable or chicken broth – Adds savory depth to the creamy sauce without overpowering the delicate mushroom flavor.
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss halved Brussels sprouts with olive oil, salt, and pepper, then spread them in a single layer. Roast for 20–25 minutes, turning once, until golden brown and crispy on the edges.
While the Brussels sprouts roast, prepare the crispy shallots. In a small skillet, heat a few tablespoons of oil over medium heat. Add thinly sliced shallots and fry until golden and crisp, about 3–4 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
For the creamy wild mushrooms, melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add the mushrooms and cook until they release their moisture and turn golden brown, about 5–6 minutes. Stir in thyme, salt, and pepper.
Pour in the broth and let it simmer for a minute before adding the heavy cream. Reduce the heat slightly and let the sauce thicken for 3–4 minutes. Stir in grated Parmesan cheese until smooth and glossy. If it’s too thin, whisk in a teaspoon of flour or cornstarch slurry.
Once the Brussels sprouts are done, transfer them to the skillet with the mushroom sauce and toss gently to coat. Arrange everything on a serving platter and top generously with the crispy shallots. Garnish with extra thyme or Parmesan if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Baking sheet for roasting Brussels sprouts
- Large skillet or sauté pan
- Mixing bowls
- Whisk
- Paper towels (for draining shallots)
- Sharp knife and cutting board
Servings and timing
This recipe serves 4–6 people as a side dish. The prep time is around 15 minutes, and cooking time is 30 minutes, making it a 45-minute dish that’s elegant enough for entertaining but easy enough for a weeknight.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of cream or broth to loosen the sauce. Avoid microwaving the shallots—keep them separate to maintain their crispiness.
Variations and Customizations
Truffle Cream Version
Add a drizzle of truffle oil or a sprinkle of truffle salt to the mushroom sauce for a luxurious touch.
Vegan Option
Use plant-based butter, coconut cream, and crispy fried onions instead of shallots for a dairy-free version.
Bacon Lovers’ Twist
Add crispy bacon bits for an extra smoky, savory crunch.
Nutty Parmesan Crust
Sprinkle extra Parmesan on top and broil briefly for a golden crust.
Caramelized Onion Upgrade
Fold caramelized onions into the sauce for an added layer of sweetness.
White Wine Infusion
Deglaze the mushrooms with white wine before adding cream for a sophisticated flavor boost.
Lemon Herb Finish
Add a squeeze of lemon juice and a sprinkle of fresh parsley just before serving to brighten the dish.
FAQs
Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry before roasting to avoid excess moisture.
What mushrooms work best for this recipe?
A mix of shiitake, cremini, and oyster mushrooms gives great texture and flavor.
Can I make this dish ahead of time?
Yes, prepare the mushrooms and sprouts ahead, then reheat and assemble before serving.
How do I keep the shallots crispy?
Store them uncovered at room temperature and add them only right before serving.
Can I use milk instead of cream?
Yes, but the sauce will be lighter and less rich—add a bit of flour to thicken it.
What can I serve this with?
It pairs beautifully with roasted chicken, steak, or salmon.
How do I make it gluten-free?
Use cornstarch instead of flour to thicken the sauce.
Can I add other vegetables?
Yes, roasted asparagus or green beans work wonderfully mixed in.
How do I make the sauce thicker?
Simmer it longer or whisk in a bit of flour or cornstarch slurry.
Can I make it spicy?
Add a pinch of red pepper flakes to the mushroom sauce for subtle heat.
Conclusion
Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots is the definition of a gourmet side dish—simple ingredients elevated through texture, flavor, and balance. The combination of caramelized sprouts, velvety sauce, and crunchy shallots creates an unforgettable harmony that’s rich yet refined. It’s an impressive addition to any meal, guaranteed to win over even those who claim they don’t like Brussels sprouts. Once you’ve tried it, you’ll want to make it again and again, no special occasion required.
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