• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

E’s Super-Awesome Brussels Sprouts and Mushrooms

February 21, 2011 By Susan Voisin 78 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Share on Facebook

Super-Awesome Brussels Sprouts and Mushrooms: A simple vegan side dish of sauteed Brussels sprouts and mushrooms, seasoned with onion, garlic, and black pepper.

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.
Brussels Sprouts and Mushrooms Recipe

5 from 7 votes
Print SaveSaved! Add to Recipe BoxGo to Recipe Box

E's Super-Awesome Brussels Sprouts and Mushrooms

I find that sautéing Brussels sprouts without oil results in sprouts that are more tender than those that are roasted without oil.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Susan Voisin

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
Prevent your screen from going dark

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.
Nutrition Facts
E's Super-Awesome Brussels Sprouts and Mushrooms
Amount Per Serving (1 serving)
Calories 72
% Daily Value*
Sodium 117mg5%
Carbohydrates 14.5g5%
Fiber 5.2g22%
Sugar 4.2g5%
Protein 6.1g12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Side Dish, Vegetable
Cuisine Vegan
Keyword sautéed brussels sprouts
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Share by Email

 

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)

Filed Under: Family Favorites, Recipes, Side Dishes, Vegetables Tagged With: E-Cooks, Eat-to-Live, Gluten-free, Thanksgiving Recipes

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Hot Skillet Salad
Next Post: Potato and Broccoli Rabe Casserole »

Reader Interactions

Comments

  1. Marta

    February 21, 2011 at 2:05 pm

    These look amazing! I love brussels sprouts, but only when they’re cooked until tender. I’m looking forward to trying these! I’m hoping my family will be brave enough to do so, or should I say, my husband will be brave enough. 🙂 Mushrooms should help! 🙂

    Reply
  2. Wendy (Healthy Girl's Kitchen)

    February 21, 2011 at 2:15 pm

    Brussels sprouts are my absolute favorite vegetable. They have the same effect on me that candy does–once I start I don’t want to stop!!!! Thanks for a beautiful preparation of them!

    Reply
  3. Tracy

    February 21, 2011 at 2:41 pm

    These Brussels sprouts look super delicious. Mushrooms were a stroke of genius!

    Reply
  4. Lauren Adeline

    February 21, 2011 at 3:54 pm

    This looks so delicious. I know what I’m making tonight! Thank you for sharing.

    Reply
  5. Anna

    February 21, 2011 at 5:22 pm

    Susan, how do you roast your brussel sprouts in the oven without oil? Just dry? Or do you add broth?

    Reply
    • SusanV

      February 21, 2011 at 5:29 pm

      I spray them very lightly with olive oil, so it’s not completely fat-free but close. I find that they burn too easily without any oil.

      Reply
    • Emma

      February 25, 2011 at 2:41 am

      I suppose it’s not so much roasting as steaming, but I find that Brussels sprouts turn out juicy and delicious in a clay cooker. No oil needed.

      Reply
  6. Jeanette

    February 21, 2011 at 6:09 pm

    Brussels sprouts are so good for you. I usually roast them. I’ve never made them with mushrooms, but I’ll have try this combination. Looks good!

    Reply
  7. Kathleen @ KatsHealthCorner

    February 21, 2011 at 6:15 pm

    Brussel Sprouts bring back so many memories for me. I’ve been wanting to try them roasted — this sounds INCREDIBLE! 🙂 Thanks! 😀

    Reply
  8. Celestial Season

    February 21, 2011 at 7:22 pm

    That sounds really good! We’ll have to try it for dinner tonight! 🙂

    Reply
  9. Gwen~healthymamma

    February 21, 2011 at 7:40 pm

    So true! I let my kids pick out which color lentils, type of beans and veggies they want at the market and they are much more enthusiastic to eat “their” groceries.
    I love brussels and adore mushrooms! Yum!

    Reply
  10. Mary (what's cookin' with mary)

    February 21, 2011 at 8:08 pm

    B-sprouts and mushrooms are two of my most favorite veggies. This is a great idea E! Thank you 😉

    Reply
  11. Sara A.

    February 21, 2011 at 8:17 pm

    I do this all the time! Yummy yummy! It was the first dish that got my boyfriend to realize he likes brussels sprouts.

    Usually when I cook it, I will top with a little nutritional yeast or chopped almonds or cashews, though. Or I’ll add it to quinoa with a little lemon juice and maybe some tomatoes and make it the main dish.

    Reply
  12. Krista

    February 21, 2011 at 9:42 pm

    I have developed a new love of brussel sprouts in the last year or so. It did take a bit of courage to try them again after having had them cooked to death when I was a child–yecchh! Now I cannot get enought of them! One of my fave ways to have them is to roast them with mushrooms, minced garlic, dried cranberries, and coarsely ground sea salt, coated with olive oil. I love how they brown–yum!

    Reply
    • April at Kitchen-Blender-Reviews

      February 22, 2011 at 9:47 pm

      Funny how Brussels Sprouts do that to a person. I seem to love them more and more every time I cook them. I started out cooking them only because I knew I should. Now I really really like them. 🙂

      Lately I have been steaming them with nothing but water and air! Lovely and so tasty! I will give them cranberries a try. I am sure they will look delicious together…the colors. Thanks for the idea Krista.

      Reply
  13. virtual.jess

    February 22, 2011 at 12:38 am

    This is exactly how I do mine… Except I thinly slice my sprouts and finish with a bit of dry white wine. Delicious.

    Reply
  14. Erin

    February 22, 2011 at 1:01 am

    What a cute story about E! Love it 🙂

    Reply
  15. ClenbuTerol

    February 22, 2011 at 5:18 am

    I admit it, they look awesome, but they could use some real butter.
    mmm… the taste…

    Reply
  16. Sarah (Flavoropolis)

    February 22, 2011 at 5:37 am

    This looks great – I’ve never made brussels sprouts in a skillet but from the directions it sounds like a great way to cook them. In the oven I find they often end up overcooked or undercooked, plus they take forever. The skillet sounds like a superior method, I’ll have to try it.
    It’s awesome that you’re getting your daughter involved in cooking at such a young age! It’s such a valuable life skill, I would have eaten much healthier if I’d known how to cook as a teen.

    Reply
  17. Diane

    February 22, 2011 at 10:21 am

    I don’t hink any brussel sprout recipe can top your Brussel Sprouts with Lemon Mustard Sauce. My whole family just devours them, even my picky son in law who doesn’t even like them. I have never had better ones. If your readers haven’t tried them, I urge them to do so……..Keep em’ comin.

    Reply
    • SusanV

      February 22, 2011 at 10:24 am

      Thanks! I love those too! Here’s the link for anyone who’s interested: https://blog.fatfreevegan.com/2006/02/brussels-sprouts-two-ways.html

      Reply
  18. t

    February 22, 2011 at 10:24 am

    Oooh sounds like a combo of two of my favorite things! Can’t wait to try.

    Reply
  19. sweet road

    February 22, 2011 at 11:26 am

    Oh this looks good! I’ve never done brussel sprouts with mushrooms, I usually roast them with rosemary and sometimes almonds and apple… really good… but this makes me want to try something a bit more savory!

    Reply
  20. stephanie

    February 22, 2011 at 1:20 pm

    That is very funny, I just posted oven roasted Brussles sprouts. I have never had them any other way, I will have to give yours a try!

    Reply
  21. Juan

    February 22, 2011 at 3:18 pm

    I wants wondering what’s the taste like of your sprouts. When my wife prepare the sprouts, she only boil it and add a little bit of sugar.

    Reply
  22. Gluten Free Diva

    February 22, 2011 at 9:00 pm

    Such a simple dish, but so delicious. Though I prefer them roasted, for expediency sake, I tend to cook them just like E suggested. And they’re delicious, even when panfried. I’ll have to try the mushroom addition. Nice though!

    Reply
  23. Jo

    February 22, 2011 at 11:33 pm

    Delicious!! We’ve been indulging in brussel sprouts all winter and tend to stick to the same (now boring) recipes. Mushrooms! Yum!

    Reply
  24. Angie's Recipes

    February 23, 2011 at 3:16 am

    One of my absolutely favourite veggies! Haven’t tried them with the mushrooms though…thanks for sharing it!
    Angie

    Reply
  25. Gena

    February 23, 2011 at 7:57 pm

    I’ve always anticipated the moment when E’s recipes start to pop up! This is a great one.

    Reply
  26. Aidee

    February 24, 2011 at 10:21 am

    I never new how to do brussels! Such a yummy and simple recipe, I may be doing this for dinner tonight! 🙂

    Reply
  27. Betty

    February 24, 2011 at 10:36 am

    My husband made this recipe last night and it was wonderful! The dish was so savory and flavorful. Thanks for the recipe!

    Reply
  28. Melisser

    February 24, 2011 at 12:53 pm

    Aw, that sounds lovely! I like skillet Brussels too.

    Reply
  29. Sammie

    February 24, 2011 at 10:38 pm

    I fear brussel sprouts. But hearing that your kids can enjoy them makes me feel like a wuss and they look really appetizing!

    Reply
  30. laloofah

    February 25, 2011 at 8:14 pm

    What serendipity! I’d bought just over a pound of brussels sprouts on Tuesday and received this post in my email the next day. We’d planned to steam them and have them with chia seeds and walnut dressing the way we always do, but decided to give E’s recipe a try instead. It’s brilliant! E’s brilliant! 🙂 Simple to prepare and wonderfully flavorful, this is now a new favorite way to enjoy brussels sprouts. Thank you E and Susan, what a great culinary team you are!

    I loved veggies as a kid but loathed brussels sprouts. It was only a year or so ago that a few friends (and many vegan bloggers) convinced me that the sprouts of my youth were loathsome because they’d been overcooked and I needed to give them another chance. Glad I did!

    Reply
  31. Azahara

    February 27, 2011 at 3:32 pm

    My mom never cooked Brussels sprouts, so I’ve discovered them as a young adult. I’ve just been eating them for about 2 years, thanks to the great ideas found in your blog, and I must say I love them to the point that I spend many a winter Sunday afternoon trimming, blanching and freezing sprouts so that I can also have them in the summer.
    I always cook mine in the skillet, with dried basil and veggie broth, and combine them with a base of millet boiled with a little dried oregano. I also add caramelized onion (done without oil, à la SusanV!), some chickpeas, and mushrooms–usually “camagrocs” (cf. http://ca.wikipedia.org/wiki/Camagroc) or porcini, both if which can be easily dried. On top of all that, I throw in lightly roasted sunflower seeds, raw walnuts and a Tbsp. of ground flaxseed, which gives the dish a hearty nutty flavor.
    It’s a huge portion, I know, but it’s just a bit over 600 calories (I’m a bit underweight, so I really need them) and it’s highly nutritious and healthy. I simply love it! And I guess it would also make a nice kid-friendly dish.

    Reply
    • Azahara

      February 27, 2011 at 3:39 pm

      -I think the link I provided doesn’t quite work. Here you have another one:
      http://ichn.iec.cat/bages/pinedes/camagroc.htm

      -Also, I meant “ON your blog.” Sorry!

      Reply
  32. A (Nearly Vegan)

    February 27, 2011 at 11:06 pm

    Ah this was delicious and perfectly simple! Thanks!!! I love expanding my vegan options!

    Reply
  33. Florian @ frenchyscuisine.com

    February 28, 2011 at 12:45 pm

    Looks nice, Brussels sprouts are difficult to cook or too ad in a recipe, a few people like those :/

    Reply
  34. Josh Cole

    March 1, 2011 at 7:46 am

    They are definitely better in a skillet. I agree with your daughter 100%.

    Reply
  35. Christopher Kandrat

    March 1, 2011 at 11:59 am

    Brussel sprouts are one of my favorite things of all times, Hopefully I get to make this soon.

    Reply
  36. Carlo

    March 1, 2011 at 6:57 pm

    The brussels sprouts’ color looks perfect, awesome! 🙂

    Reply
  37. Mrsflex

    March 2, 2011 at 7:15 pm

    This was good though I still prefer brussels sprouts oven roasted. I really enjoyed the mushroom/onion combo with the sprouts. Thanks for another good variation on brussels sprouts. ~Leslie

    Reply
  38. Hilncore

    March 3, 2011 at 10:26 am

    Thank you for this simple and time saving recipe!!

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2022 · Susan Voisin · Privacy Policy· Log in