Roasted Brussels Sprouts with Mushrooms and Cream Sauce

This recipe can also be referred to as “The Best Brussels Sprouts You’ll Ever Eat” – yes, it’s that good. If you don’t like Brussels sprouts now, just give this a try – it’s easy to make it into a one-person serving size with just a few Brussels sprouts, a couple of mushrooms, and a splash of wine and cream instead of the amounts below. I sincerely hope you enjoy these as much as I did – Brussels sprouts are one of my favourite vegetables, and are highly underrated in my opinion.

Roasted Brussels Sprouts with Mushrooms and Cream Sauce
Cook time: 30-40 minutes
Serve 4 to 6

4 cups Brussels sprouts, trimmed and halved lengthwise
olive oil
salt & pepper
3 cups mushrooms, chopped
oil/margarine/butter (for frying)
1 shallot (or 1/2 small sweet onion)
1/4 cup dry white wine
1 cup heavy cream (I recommend whipping cream)
Freshly ground black pepper

Preheat oven to 450F.

Toss Brussels sprouts with oil, salt, and pepper. Lay in flat layer in a baking dish, and bake at 450F for approx. 20 minutes. At the 20 minute mark, mix in mushrooms, and return to oven. Stir occasionally to ensure even roasting.

Meanwhile, saute shallots in oil or butter until golden over medium heat. Add white wine, and simmer for a few minutes until reduced slightly. Add cream, and simmer over low heat until cream has thickened.

Remove vegetables from oven. Pour sauce over top, toss to coat, and prepare to eat the best Brussels sprouts of your life. Top with freshly ground black pepper to taste.

This recipe can somewhat be credited to my new favourite Roasting recipes magazine, Fine Cooking: Roasting.


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