Roasted Brussels Sprouts with Shallots and Gourmet Mushrooms

Roasted Brussels Sprouts with Shallots and Gourmet MushroomsPoison balls. Or at least that’s what my cousins and I used to call them. You couldn’t get us to eat them no matter how much you bribed us. However, in my new culinary endeavours I’ve been on a quest to take dishes that were typically unpalatable or in this case very bitter and make them a luxurious treat. I’ve made a few attempts with bacon which came pretty close, but this recipe rules when it comes to making brussels sprouts.


  • 3 lb Brussels sprouts, trimmed and halved lengthwise
  • olive oil, enough to coat sprouts
  • minced garlic
  • shallots
  • gourmet mushrooms (oyster, chanterelle, shiitake, morel, enoki, etc.
  • 6 tbsp. butter
  • 1 cup white wine
  • 1 tsp. fresh thyme
  • Salt & Pepper to taste


  1. Preheat oven to 450°F
  2. Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer, cut side down in a shallow baking pan. Roast until tender and browned, 25 to 35 minutes.
  3. Sauté shallots in frying pan until translucent then add mushrooms, stirring occasionally, until golden brown and tender
  4. Add wine, thyme, salt, and pepper and continue to simmer, stirring occasionally, until liquid is reduced.
  5. Combine with the brussels sprouts and serve.