Roasted Brussels Sprouts with Mushrooms and Cream Sauce

What makes a meal great vs. being just OK or even good?  There are a few things.  The most important factor is the company with whom you share your meal.  Food cooked well is another factor.  And flavors and ingredients that really compliment each other, bringing all those elements together to compose a symphony of flavors and foods is another.  This recipe for Brussels sprouts with mushrooms and cream sauce did just that with the herb-crusted roast and the potato casserole.  A Roasted Dinner  I did not grow up eating Brussels sprouts, and always thought I did not care for them.  I rediscovered them a few years ago, and to my delicious surprise, I really enjoy them.  I cook them a lot, in many different ways.  This new recipe is a definite winner, and a definite “do-over” as we call new things we like.


Roasted Brussels Sprouts with Mushrooms and Cream Sauce


1 1/2 lbs Brussels sprouts, stemmed and cut in half

5 TBSP olive oil

salt & pepper to taste

3-4 TBSP butter

3/4 lb mushrooms – I used baby portabellas, cut in large wedges

1 large shallot, peeled and sliced very thin

1 TBSP garlic

1/2 cup dry white wine

1 cup heavy whipping cream

2 TBSP toasted pine nuts, optional


Preheat the oven to 450* F

Toss the Brussels sprouts in olive oil and salt and pepper, making sure to thoroughly coat them.  Then spread them out evenly, in a single layer onto a baking sheet.  Roast them until they are tender and browned, for about 20-25 minutes.  Then remove and let them cool.


Combine the olive oil and butter in a hot skillet and saute the mushrooms, shallots and garlic for about 8 minutes, or until the shallots are golden brown.


When the mushroom mixture is cooked, mix them with the Brussels sprouts. and toss well, though carefully, so not to destroy the Brussels sprouts.

IMG_6576Add the white wine and cook for about 1 minute to reduce the liquid.  Add the cream and adjust the seasoning if necessary.  Mix everything together and continue to cook for about 3-4 minutes.


Serve hot as a delicious side dish to the main part of your meal.  Top with toasted pine nuts for an additional layer of flavor and texture, if you like.   This new way to cook Brussels sprouts and mushrooms is a new favorite of mine.






Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

4 thoughts on “Roasted Brussels Sprouts with Mushrooms and Cream Sauce”

Leave a Reply to Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s