Name: Roasted Brussels Sprouts with Creamy Mushrooms & Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
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)

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)

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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