Description
A delicious dish featuring crispy Brussels sprouts paired with a rich, creamy wild mushroom sauce and topped with crispy shallots.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup wild mushrooms, sliced
- 2 shallots, thinly sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper to taste
- Parmesan cheese (optional)
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.
- In a skillet, sauté sliced shallots in olive oil until golden; set aside.
- In the same skillet, cook wild mushrooms until tender, add garlic, then stir in cream and season.
- Serve creamy sauce over roasted Brussels sprouts, topped with crispy shallots.
Notes
For a dairy-free version, substitute heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg