You’ll love how easy and flavorful this recipe is for roasted brussels sprouts and mushrooms. A tangy maple mustard sauce adds the perfect flavor to these roasted veggies. This is a great side dish for Thanksgiving or a Sunday dinner.
We’re nearing Thanksgiving, and I must admit, my favorite part of the meal is the side dishes. I like to have lots of veggies on the table, like roasted Delicata squash, roasted carrots, and green beans.
Some people might wonder about including these Brussels sprouts with mushrooms. But I think if you give them a chance, you’ll be surprised! These Brussels sprouts have a great texture after being roasted in the oven, and the mushrooms plus a tangy dressing make for a very tasty side dish that’s a little bit different from the usual.
Try these with your holiday meal or on a weeknight – this recipe is a great way to introduce your family to these sprouts if you don’t normally eat them.
- Brussels Sprouts – You can buy sprouts that are on the stalk, or ones that are already trimmed. Usually if you are purchasing Brussels sprouts at a Farmer’s market, they will still be on the stalk.
- Mushrooms – I used Baby Bella mushrooms. You could use standard white button mushrooms if you like.
- Maple Syrup – I love maple syrup with mustard for the sauce. You could also use honey if you prefer.
- Mustard – Regular yellow mustard works well, or feel free to use Dijon mustard.
- Vinegar – I used white vinegar, but you can use apple cider vinegar or balsamic vinegar if you like.
Step by Step Instructions
- Soak your sprouts to remove any dirt. Then drain them and trim the ends and remove any bad leaves.
- Place the sprouts and the mushrooms on a rimmed baking sheet that has been lined with parchment. Drizzle with olive oil.
- Roast in a 400 degree oven for 40 minutes until the edges are browned and crisp.
- Put the veggies in a bowl and drizzle with the maple mustard dressing. Stir to coat. Sprinkle with salt and pepper.
Store leftovers in the refrigerator. They should stay fresh for about 3 days. The texture is best when they are freshly made, but they are still okay when reheated.
If you’re looking for a way to make the holidays easier, take a peek at my complete holiday dinner menu. It’s top 9 allergen free and absolutely delicious. LEARN MORE…
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Roasted Brussels Sprouts and Mushrooms.
Roasted Brussels sprouts and mushrooms have a wonderful texture and flavor. This side dish is perfect for a holiday meal or a Sunday dinner.
- 16 ounces Brussels sprouts
- 12 ounces Baby Bella mushrooms
- 2 Tablespoons olive oil
For the dressing:
- 1 Tablespoon mustard
- 1 ½ Tablespoons maple syrup
- 2 Tablespoons olive oil
- 1 ½ Tablespoons white vinegar
Preheat the oven to 400 degrees F. Soak the sprouts for a few minutes in a bowl of water to remove any dirt. Trim the ends off the sprouts and remove any leaves that don't look good.
Slice the Brussels sprouts in half and place them on a parchment paper lined baking sheet. Clean the mushrooms and slice them in half and add to the baking sheet as well. Drizzle with 2 Tablespoons olive oil.
Bake at 400 degrees F for about 35-40 minutes.
In a small bowl, whisk together the dressing ingredients.
Put the roasted mushrooms and Brussels sprouts in a serving bowl and drizzle with the dressing. Toss to coat. Season with salt and pepper if desired.
Store leftovers in the fridge. They should stay fresh for about 3 days, but they are really best when they are first made.
The dressing on these is delicious!