So I mentioned in my Brussels sprouts post that I would share with you a recipe my wife Meg prepared for Thanksgiving dinner that may just be the best Brussels Sprouts dish I’ve ever tasted.
What makes them so great is they are first roasted and then sauteed. The cup of heavy cream doesn’t hurt either.
It comes from Tasha DeSerio’s article in the Oct/Nov issue of Fine Cooking and is called Roasted Brussels Sprouts with Wild Mushrooms and Cream. Just saying, all that makes my mouth water.
Tasha DeSerio is a food writer from Berkeley, California who co-owns a catering company called Olive Green Catering. According to the cooking magazine, she “honed her skill for preparing seasonal vegetables at Chez Panisse, where she cooked for five years.”
Roasted Brussels Sprouts with Mushrooms and Cream Recipe
Ingredients
Instructions
- Start by putting the oven rack into the center of the oven and preheat to 450°F.
Prepping and Roasting the Brussels Sprouts
- While the oven is preheating, place the Brussels sprouts in a large bowl and top with 3 tablespoons of olive oil and 2 tablespoons of the butter. The original recipe has you do this on a rimmed baking sheet, but I find it easier and more efficient to work in a bowl. Yes, one more thing to clean but I think you get better coverage.
- Spread the Brussels sprouts onto a rimmed baking sheet, season with salt and roast in the oven for about 25 minutes or until the Brussels sprouts are nicely brown and fork tender. Remove from the oven and start preparing the mushrooms.
Sautéing the Mushrooms
- Heat a large fry pan (skillet, sauté pan) over high heat until sufficiently hot.
- Add 1 tablespoon of olive oil, 2 tablespoons of butter and then the mushrooms in a single layer. Cook until the mushrooms are golden-brown and all the liquids from the mushrooms has evaporated. This takes about 8 minutes.
- Season with salt to taste, transfer to a plate and reserve.
Finish the Dish
- Reheat the large fry pan over medium high heat and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
- Add the shallot, a pinch of salt and cook for about 3 to 4 minutes until the shallot is tender.
- Add the white wine and continue cooking until the wine is reduced by half.
- Add the mushrooms back to the pan along with the Brussels sprouts and heavy cream. Give everything a stir, taste and adjust seasoning with salt and pepper.
- Let this cook for another 4 minutes or until the cream thickens to your desired consistency.
- Again taste and adjust seasoning with salt and pepper if needed.
- Serve right away.
Notes
If you're asking yourself how did my wife roast the Brussels sprouts on the center rack next to a big turkey, she didn't. She roasted the Brussels sprouts first and got them ready for the second phase of cooking - sautéing.
Nutrition
Serving: 6g
I just discovered your blog and I absolutely LOVE it. I recently started a blog and I am enjoying it, but I am learning so much from yours. My husband and I do a lot of brussels sprouts, so we will definitely try this one. Thanks RG.
Hi Martha, thanks for visiting and have fun with your new blog. Don’t forget to mention The Reluctant Gourmet. – RG