Sautéed Brussels Sprouts and Mushrooms: A Flavorful Fall Favorite
Brussels sprouts often get a bad rap, but when prepared correctly, they can be incredibly delicious and even craveable. This recipe for sautéed Brussels sprouts and mushrooms is a perfect example. It transforms these humble vegetables into a savory and satisfying dish, ideal as a side dish for dinner or even a light lunch. The combination of the slightly bitter Brussels sprouts with the earthy mushrooms, all enhanced by garlic, herbs, and a touch of balsamic glaze, is truly exceptional.
This dish is also incredibly versatile. You can easily customize it to your liking by adding different herbs, spices, or even a sprinkle of cheese. It’s a healthy and flavorful way to incorporate more vegetables into your diet, and it’s surprisingly easy to make. Let’s dive into the details!
Why This Brussels Sprouts and Mushroom Recipe Works
Several factors contribute to the deliciousness of this particular recipe:
* **Proper Sautéing Technique:** Sautéing isn’t just about tossing vegetables in a pan. Achieving that beautiful browning and slightly crispy texture requires a few key techniques. We’ll discuss these in detail later, but it involves using a hot pan, enough oil, and avoiding overcrowding.
* **Balancing Flavors:** The bitterness of Brussels sprouts is balanced by the umami-richness of the mushrooms, the sharpness of garlic, and the sweetness of balsamic glaze. This creates a harmonious flavor profile that appeals to a wide range of palates.
* **Texture Contrast:** The slightly crispy Brussels sprouts and the tender mushrooms offer a delightful textural contrast that makes each bite more interesting.
* **Simplicity and Speed:** Despite its complex flavor, this dish comes together relatively quickly and requires minimal ingredients. It’s perfect for busy weeknights.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delicious side dish:
* **Brussels Sprouts:** 1 pound, trimmed and halved (or quartered if large). Look for firm, bright green sprouts.
* **Mushrooms:** 8 ounces, sliced. Cremini (baby bella) or shiitake mushrooms work particularly well, but white button mushrooms are also fine.
* **Garlic:** 2-3 cloves, minced. Adjust to your preference.
* **Olive Oil:** 2-3 tablespoons. Use a good quality olive oil for the best flavor.
* **Fresh Thyme:** 1-2 sprigs, or 1 teaspoon dried thyme. Fresh thyme adds a lovely aromatic flavor.
* **Salt and Black Pepper:** To taste. Don’t be shy with the seasoning; it enhances the flavors of the vegetables.
* **Balsamic Glaze:** 1-2 tablespoons. This adds a touch of sweetness and acidity that ties all the flavors together. You can find balsamic glaze at most grocery stores, or you can make your own by simmering balsamic vinegar until it reduces and thickens.
* **Optional: Red Pepper Flakes:** A pinch, for a little heat.
* **Optional: Parmesan Cheese:** Grated, for serving.
Equipment You’ll Need
* **Large Skillet or Sauté Pan:** A 12-inch skillet works well. Make sure it’s large enough to accommodate all the vegetables without overcrowding.
* **Cutting Board:** For prepping the vegetables.
* **Sharp Knife:** For trimming and slicing the vegetables.
* **Garlic Press (optional):** For mincing the garlic.
* **Spatula or Tongs:** For tossing the vegetables.
Step-by-Step Instructions
Now, let’s get to the cooking process. Follow these step-by-step instructions for perfectly sautéed Brussels sprouts and mushrooms:
**Step 1: Prepare the Brussels Sprouts**
* Wash the Brussels sprouts thoroughly under cold water.
* Trim the ends of the Brussels sprouts by cutting off the tough bottom part.
* Remove any yellowed or damaged outer leaves.
* Halve or quarter the Brussels sprouts, depending on their size. Smaller sprouts can be halved, while larger ones should be quartered to ensure even cooking.
**Step 2: Prepare the Mushrooms**
* Clean the mushrooms with a damp paper towel to remove any dirt. Avoid soaking them in water, as they will absorb the water and become soggy.
* Slice the mushrooms into even slices, about ¼ inch thick.
**Step 3: Sauté the Brussels Sprouts**
* Heat 1-2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately.
* Add the Brussels sprouts to the hot pan in a single layer. Avoid overcrowding the pan, as this will steam the Brussels sprouts instead of sautéing them. If necessary, cook them in batches.
* Season the Brussels sprouts with salt and pepper.
* Cook the Brussels sprouts for 8-10 minutes, stirring occasionally, until they are browned and slightly tender. You want them to develop some color and caramelization. Don’t be afraid to let them sit undisturbed for a minute or two at a time to allow for browning.
**Step 4: Add the Mushrooms and Garlic**
* Push the Brussels sprouts to one side of the pan.
* Add the remaining olive oil to the empty side of the pan.
* Add the sliced mushrooms to the pan and spread them out in a single layer.
* Cook the mushrooms for 5-7 minutes, stirring occasionally, until they are softened and lightly browned.
* Add the minced garlic to the pan and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 5: Combine and Season**
* Stir the Brussels sprouts and mushrooms together, combining them evenly.
* Add the fresh thyme sprigs (or dried thyme) to the pan.
* Season with additional salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes.
* Cook for another 2-3 minutes, allowing the flavors to meld together.
**Step 6: Finish with Balsamic Glaze**
* Remove the pan from the heat.
* Drizzle the balsamic glaze over the Brussels sprouts and mushrooms.
* Toss gently to coat everything evenly.
**Step 7: Serve**
* Serve the sautéed Brussels sprouts and mushrooms immediately.
* Garnish with grated Parmesan cheese, if desired.
Tips for Perfect Brussels Sprouts and Mushrooms
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and cause the Brussels sprouts and mushrooms to steam instead of sauté. This will result in soggy vegetables. Cook in batches if necessary.
* **Use High Heat:** High heat is essential for achieving that beautiful browning and slightly crispy texture. Make sure the pan is hot before adding the vegetables.
* **Don’t Overcook the Garlic:** Garlic burns easily, so add it towards the end of the cooking process. Cook it just until fragrant, about a minute.
* **Season Generously:** Don’t be afraid to season the vegetables generously with salt and pepper. This will enhance their natural flavors.
* **Adjust the Balsamic Glaze:** The amount of balsamic glaze you use will depend on your personal preference. Start with a small amount and add more to taste.
* **Experiment with Flavors:** Feel free to experiment with different herbs and spices. Rosemary, sage, and oregano all pair well with Brussels sprouts and mushrooms.
* **Add a Touch of Acidity:** A squeeze of lemon juice or a splash of white wine vinegar can brighten up the flavors of the dish.
* **Make it Vegetarian/Vegan:** This recipe is naturally vegetarian. To make it vegan, simply omit the Parmesan cheese.
Variations and Additions
This recipe is a great starting point, but you can easily customize it to your liking. Here are a few variations and additions to try:
* **Add Bacon or Pancetta:** Cook bacon or pancetta in the pan before adding the Brussels sprouts and mushrooms. The rendered fat will add a delicious smoky flavor to the vegetables. Remove the bacon before adding the vegetables and crumble it over the finished dish.
* **Add Nuts:** Toasted walnuts, pecans, or almonds add a nice crunch to the dish. Add them towards the end of the cooking process to prevent them from burning.
* **Add Dried Cranberries:** Dried cranberries add a touch of sweetness and tartness that complements the savory flavors of the dish.
* **Add a Fried Egg:** Top the sautéed Brussels sprouts and mushrooms with a fried egg for a complete and satisfying meal.
* **Add Sausage:** Brown some Italian sausage in the pan before adding the vegetables. The sausage will add a savory and meaty flavor to the dish.
* **Add Sweet Potatoes:** Roasted sweet potatoes add a touch of sweetness and heartiness to the dish. Roast the sweet potatoes separately and add them to the pan towards the end of the cooking process.
* **Use Different Types of Mushrooms:** Experiment with different types of mushrooms, such as oyster mushrooms, maitake mushrooms, or portobello mushrooms.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
* **Add a Creamy Sauce:** Stir in a dollop of crème fraîche, sour cream, or Greek yogurt for a creamy and tangy sauce.
Serving Suggestions
Sautéed Brussels sprouts and mushrooms are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
* **Roasted Chicken or Turkey:** This dish is a perfect accompaniment to roasted chicken or turkey.
* **Pork Tenderloin:** The savory flavors of the Brussels sprouts and mushrooms complement the richness of pork tenderloin.
* **Steak:** Serve this dish alongside a grilled or pan-seared steak for a complete and satisfying meal.
* **Salmon:** The earthy flavors of the Brussels sprouts and mushrooms pair well with the delicate flavor of salmon.
* **Vegetarian Main Courses:** Serve this dish as a side dish to vegetarian main courses such as lentil soup, roasted vegetable tart, or vegetarian lasagna.
* **Thanksgiving or Christmas Dinner:** This dish is a great addition to any holiday feast.
Make-Ahead Instructions
You can save time by prepping the Brussels sprouts and mushrooms ahead of time. Trim and halve or quarter the Brussels sprouts up to 2 days in advance and store them in an airtight container in the refrigerator. Slice the mushrooms up to 1 day in advance and store them in an airtight container in the refrigerator.
You can also cook the Brussels sprouts and mushrooms ahead of time and reheat them before serving. Cook them according to the recipe instructions, but do not add the balsamic glaze. Store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat them in a skillet over medium heat until warmed through. Then, add the balsamic glaze and toss to coat.
Storage Instructions
Store leftover sautéed Brussels sprouts and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through. You can also reheat them in the microwave, but they may not be as crispy.
Nutritional Information (Approximate)
(Per serving, based on 6 servings)
* Calories: Approximately 150-200
* Fat: 8-12 grams
* Saturated Fat: 1-2 grams
* Cholesterol: 0 mg
* Sodium: 200-300 mg (depending on salt added)
* Carbohydrates: 15-20 grams
* Fiber: 5-7 grams
* Sugar: 5-8 grams (depending on balsamic glaze)
* Protein: 5-7 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
Conclusion
This sautéed Brussels sprouts and mushrooms recipe is a delicious and versatile dish that’s perfect for any occasion. With its balanced flavors, delightful texture, and simple preparation, it’s sure to become a new favorite. So, give it a try and discover the delicious potential of Brussels sprouts!
Enjoy!