If there’s one thing I’ve learned during almost 14 years of parenting, it’s that if you want your kids to eat vegetables, get them into the kitchen to cook them. Last week I was about to toss some Brussels sprouts into the oven to roast when my daughter stopped me:
“Please don’t cook them in the oven!”
“Why not?”
“Because I don’t like them that way. Cook them in a skillet.”
“Okay, Smartypants. Any other suggestions?”
“Add mushrooms, lots of mushrooms.”
“Maybe you should just do this by yourself.”
She didn’t, of course. Trimming Brussels sprouts is much more tedious than designing a recipe, so I did most of the work under E’s direction. We added an entire box of mushrooms (“the best part”) to the Brussels sprouts with garlic, onion, and black pepper as the only seasonings. And you know what? E actually ate 2 helpings. I may put her in charge of all the side dishes from now on.
E's Super-Awesome Brussels Sprouts and Mushrooms
Ingredients
- 1 pound Brussels sprouts
- 1 small onion , quartered and thinly sliced
- 2-3 cloves garlic , thinly sliced
- 8 ounces mushrooms (baby bella or button), sliced
- 3/4 cup vegetable broth
- salt and freshly ground black pepper to taste
Instructions
- Trim the dry ends off the sprouts and then cut them in half. Prepare the remaining vegetables and heat a non-stick skillet. Have the vegetable broth standing by.
- Put the onions into the hot skillet and give them a sprinkle of salt (optional, but speeds browning). Stirring constantly, adding a teaspoon or two of broth to the skillet if the onions stick, cook until the onions begin to brown, about 2-3 minutes. Add the garlic and more broth if necessary, and cook for another minute. Remove onions and garlic to a plate and return the skillet to the heat.
- Put the sprouts into the skillet, cut side down. Cook until they begin to brown and then add in the mushrooms and stir. Cook for another minute or two, stirring frequently. Add about 1/2 cup vegetable broth and the reserved onions, stir, turn down the heat, and cover tightly. Cook until the sprouts are tender and easily pierced with a fork, 3-5 minutes, adding more broth if necessary. Season with salt and pepper to taste and serve immediately, garnished with grated orange peel, if desired.
Nutritional info is approximate.
More Brussels Sprouty Goodness:
Brussels Sprouts Stir-Fry
Brussels Sprouts and Shiitake Mushroom Soup
Roasted Brussels Sprouts
Brussels Sprouts Two Ways
Shredded Brussels Sprouts & Apples from 101 Cookbooks
Chipotle Chili With Sweet Potatoes And Brussel Sprouts from Post-Punk Kitchen
Brussels Sprouts Roasted with Lime and Garlic from get sconed
Shredded Brussels Sprouts with Persimmons and Walnuts from wasabimon.com (vegan option)
Kelly Preston
March 5, 2011 at 7:50 pmOh my goodness Susan, this looks SO delicious. I’m a huge brussel sprouts fan. Can’t wait to make this ASAP!
Theresa
March 8, 2011 at 10:57 amjust wanted to drop you a note to say this dish is amazing! Even though I love mushrooms and brussels, I was somehow thinking they wouldn’t really be good together. I ended up making this twice in a row last week and will probably good it again this week. I love brussels cooked this way.
Theresa
moonwatcher
March 10, 2011 at 9:57 amHi Susan,
Well, organic brussels sprouts finally dropped from 8.99 a lb to 3.99 a pound, so I quickly splurged and made about a third of this recipe for myself. I had a few mushrooms to use up at home. At the very end, I threw in some leftover wild rice and about a tablespoon of a version of your miso sauce, and that was good, too. But I tasted the veggies as is first, to be sure it would go, and they were delicious like this. Thanks to E, too. It’s always nice to have another tasty way to prepare brussels sprouts!
moonwatcher
pistola
March 13, 2011 at 12:38 pmNice recipe.I added a few grape tomatoes toward the end to add a little more acidity and color.
Bonnie
March 14, 2011 at 6:09 pmThese were so delicious! Even my 2 year old asked for seconds 🙂
Carol
March 15, 2011 at 9:34 amI made this recipe last week and it is now one of my new favorites. However, I did make one change and one that I thought added another dimension. I love mushrooms and I did add Baby Bellas. But I also added Lobster mushrooms, which I get dried at my local groccer. And since they have to be hydrated, it added all the moisture I needed at the end. Bravo….wonderful combination of flavors while improving the taste of brussel sprouts. Thanks again, Susan!
Sunny
March 27, 2011 at 2:36 pmCould you use frozen Brussels Sprouts? If not, and I really HATE boiling them… what could I do with a bag of frozens?
Thanks!
SusanV
March 27, 2011 at 2:54 pmI’m afraid I haven’t tried it with frozen sprouts. I think you could probably defrost them, cut them, and then use them like fresh, but that’s just a guess.
Tina
February 10, 2013 at 7:49 pmFrozen Brussels Sprouts can be roasted in the oven. Just spray your baking sheet, dump them (still frozen and whole) onto the pan and roast in a preheated (400) oven until done, 10 to 25 minutes, stirring a couple of times. I haven’t tried Susan’s suggestion of thawing and cutting them, but I will be trying it this week in this recipe.
Danielle
March 27, 2011 at 4:55 pmI just made these with leeks in place of the onions! We loved them! GREAT recipe! Thanks for posting!! 😀
The Healthy Apple
April 1, 2011 at 6:57 pmI love Brussels Sprouts; I just made them tnite and I am on a seriously delicious Brussels Sprouts kick these days, I just can’t get enough of ’em. This recipe looks delicious; I’ll have to try adding the mushrooms next time!
Enjoy your weekend.
Tonyette
April 12, 2011 at 4:18 pmI tried this recipe a few weeks ago after my team leader at work sent me the link to your site! I made it the same night she sent it…it was delicious! I can’t to try it again! (By the way, I’m neither vegan nor fat-free!)
I look forward to trying more of your recipes soon!
Stephanie Layton
May 19, 2011 at 12:26 amThis is such an amazing recipe. So easy and yet SO flavorful. It’s by far the best brussels sprouts recipe! Thank you thank you!! Highly recommend trying this recipe!!
nikki
June 16, 2011 at 11:43 amcan you use frozen Brussels sprouts in this recipe ? because fresh Brussels sprouts are kind of hard to find for me.
SusanV
June 16, 2011 at 12:01 pmYou can try, but they cook quicker than fresh, so adjust the time as needed.
Annie
November 9, 2011 at 5:20 pmI made these tonight. They were delightful!!! I will be making these again and again. 🙂
Vegan gifts
February 18, 2012 at 3:55 amWhat great ideas for vegan meals. Thank you for this recipe, I’m now off to read some of your others.
Marie
February 23, 2012 at 12:22 pmI made this recipe with baby bella mushrooms at it was soooo good! Also very easy to make.
I don’t really like mushrooms but I try to incorporate them in my cooking because they are really good for you so I usually use the baby bella ones because they don’t have this really mushroom-my taste and they are small.
Just a side note – I really love your web site, I made a lot of your recipes and so far, was never disappointed, thank you!
Monica
February 23, 2012 at 5:30 pmYum! And I just bought some pretty Brussels at the Farm market today. Nice.
Stacey
June 6, 2012 at 6:34 pmYesterday at the store I had purchased Brussels sprouts and baby Bella mushrooms, not planning to use them together. I came across your blog and was looking through it last night and saw this recipe. I just had to try it! So today I did. It was so good!! Thank you and thank E for me 🙂
Tawnya
October 17, 2012 at 3:56 pmI also make my Brussel Sprouts vegan or vegetarian if I add cheese. I do them similar to you with mushrooms, onion and garlic, except I don’t add broth, sometimes I add a little white wine or water to get the flavor from the bottom of the skillet. At the very end I add a couple of table spoons of marinated julienne cut sun dried tomatoes and let them warm through (2 – 5 mins) Then after I plate it, I will grate a little asiago or parm on top.
Anne
February 23, 2013 at 6:25 pmThe hummus encrusted cauliflower was fabulous – my omnivore husband loved it, too. Thanks for posting it.
Ilene
May 8, 2013 at 12:00 amI have been wanting to make this for awhile but had to wait for hubby to be away. He can’t stand brussel sprouts (more for me!). This was delicious. Did you know you can get sliced brussel sprouts and mushrooms at Trader Joe’s? Apparently they read your recipe and wanted to make it super easy. 🙂
Robin
November 27, 2013 at 10:51 pmSusan and E
Just made tonite: absolutely delicious!!!!!
R
Robin
January 14, 2014 at 8:52 amI have made this 3 times and it is really delicious!!! Easy and I can eat a huge plate of these and call it dinner when I want to be virtuous! Our supermarket sells the brussels sprouts all trimmed and cut in half so this is quick and easy too. Another winning recipe!
kim
February 25, 2014 at 11:57 amHi Susan, The hubbins is out tonight and this is tonight’s dinner for me . Maybe some rice ,carrots and……veggie patties 🙂 mmmmm
Cheryl.Cromwell
March 8, 2016 at 12:02 pmIn the last 3-5 min I added chances of cooked potato to make it a meal. You! and Thx 🙂
Scott
July 28, 2017 at 8:32 pmThis has become one of the most frequently-requested recipes in our house. My kids love them, and so do my wife and I. Thank you so much!
Mel
February 5, 2019 at 10:21 pmThank you– these were great!
Barbara Wroten
May 23, 2020 at 10:15 pmWe make this a whenever good Brussel sprouts are in the market. We made it again tonight with baby Bellas and it was delectable. We really like a little drizzle a thick balsamic like California Balsamics Smoked Hickory to make it doubly awesome.