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.
- 16 ounces Brussels sprouts
- 12 ounces Baby Bella mushrooms
- 2 Tablespoons olive oil
- 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.