Roasted Brussels Sprouts with Shallots and Mushrooms

The rich flavors of slow-roasted brussels sprouts and the earthy tones of wild mushrooms mingle with the sweet taste of fried shallots in this lovely Thanksgiving dish. Our dear friend Megan cooked this for us this year, and come to think of it, the dish is kind of like her – earthy and sweet. Also, this is a great dish for your vegetarian friends.

Earthy, Rich and Delicious
Earthy, Rich and Delicious

Put the oven rack in the upper third of the oven and preheat the oven to 450.

Roast the Brussels Sprouts Toss brussels sprouts with 1/4 cup olive oil, 1/2 T minced garlic, a tsp of salt and some pepper. Spread them in 1 layer on 2 large, shallow baking pans. Roast, stirring from time to time and switching position of the pans halfway thru roasting. Roast for 25 to 35 minutes, until tender and brown.

Fry the Shallots Heat 1 cup vegetable oil in a 10″ heavy skillet over moderate heat until its temperature reaches 250. Then fry 1/2 lb of shallots (cut crosswise into 1/8″ thick slices and separated into rings), in 3 batches. Stir occasionally until golden brown, cooking about 3 to 5 minutes per batch. (be careful they don’t burn!) Transfer them to paper towels to drain, spreading in a single layer. They’ll crisp as they cool. Pour off the oil from the skillet, but don’t clean it. (at least, not yet)

Saute the mushrooms Heat 5 T butter in the skillet over moderately high heat until the foam subsides. Then sautee the mushrooms until they’re brown and tender – about 7 minutes.

Add 1/4 cup dry white wine, 1 T chopped fresh thyme, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil, uncovered. Stir occasionally until the liquid is reduced to a glaze – about 2 minutes. Add 1/2 cup water and remaining tablespoon of butter and simmer, swirling the skillet, until the butter melts.

Transfer to a serving dish and stir in the the brussels sprouts. Sprinkle with some shallots, and serve with the remaining shallots on the side.

Earthy, Rich and Delicious
Earthy, Rich and Delicious

Browse all of our Thanksgiving recipes (from years past and present) here.


  • 3 lb Brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup olive oil
  • 1/2 T minced garlic
  • 1 tsp salt
  • 1 cup vegetable oil
  • 1/2 lb large shallots (about 6, cut crosswise into 1/8″ thick slides and separated into rings) (about 2 1/2 cups)
  • 3/4 stick (6 T) unsalted butter
  • 1 1/4lb mixed fresh wild mushrooms (chanterelles, oyster, etc.; cut into quarters if large)
  • 1/4 cup dry white wine
  • 1 T chopped fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water

Browse all of our Thanksgiving recipes (from years past and present) here.

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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