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Home » Side Dish » Roasted Brussels Sprouts and Mushrooms.

Roasted Brussels Sprouts and Mushrooms.

Dec 12, 2022 by Kelly Roenicke · 1 Comment

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sprouts and mushrooms

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.

maple mustard brussels sprouts and mushrooms

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.

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  • Ingredient Notes
  • Step by Step Instructions
  • Storage
  • More Side Dish Recipes
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roasted mushrooms and sprouts in a bowl

Ingredient Notes

  • 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

  1. Soak your sprouts to remove any dirt. Then drain them and trim the ends and remove any bad leaves.
brussels sprouts after cleaning
  1. Place the sprouts and the mushrooms on a rimmed baking sheet that has been lined with parchment. Drizzle with olive oil.
brussels sprouts and mushrooms before baking
  1. Roast in a 400 degree oven for 40 minutes until the edges are browned and crisp.
roasted mushrooms and brussels sprouts
  1. Put the veggies in a bowl and drizzle with the maple mustard dressing. Stir to coat. Sprinkle with salt and pepper.
roasted mushrooms and brussels sprouts with mustard in a bowl

Storage

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.

Allergy Friendly Holiday Menu

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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Disclosure: This post contains affiliate links.

Recipe

brussels sprouts and mushrooms with maple mustard
5 from 1 vote
Print

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.

Course Side Dish
Cuisine American, Dairy Free, gluten free, vegan.
Keyword easy, simple
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 215 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary – Metric

Instructions

  1. 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.

  2. 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.

  3. Bake at 400 degrees F for about 35-40 minutes.

  4. In a small bowl, whisk together the dressing ingredients.

  5. 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.

Recipe Notes

Store leftovers in the fridge. They should stay fresh for about 3 days, but they are really best when they are first made.

Nutrition Facts
Roasted Brussels Sprouts and Mushrooms.
Amount per Serving
Calories
215
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
76
mg
3
%
Potassium
 
845
mg
24
%
Carbohydrates
 
19
g
6
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
6
g
12
%
Vitamin A
 
858
IU
17
%
Vitamin C
 
96
mg
116
%
Calcium
 
74
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Grain Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, thanksgiving, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    December 14, 2022 at 2:24 am

    5 stars
    The dressing on these is delicious!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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