Description
A delightful side dish featuring golden roasted Brussels sprouts complemented by creamy mushrooms and crunchy shallots, all ready in just 30 minutes.
Ingredients
Scale
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup sliced mushrooms
- 2 shallots, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream
- Fresh parsley, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
- In a skillet, heat 1 tablespoon of olive oil and sauté shallots and garlic until translucent.
- Add sliced mushrooms and cook until browned.
- Pour in heavy cream and simmer until slightly thickened.
- Combine roasted Brussels sprouts with the creamy mushroom mixture and serve garnished with parsley.
Notes
For a dairy-free version, substitute heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg