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E’s Super-Awesome Brussels Sprouts and Mushrooms

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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

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5 from 6 votes
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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.
Course Side Dish, Vegetable
Cuisine Vegan
Keyword sautéed brussels sprouts
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

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 117mg 5%
Total Carbohydrates 14.5g 5%
Dietary Fiber 5.2g 21%
Sugars 4.2g
Protein 6.1g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Tried this recipe?Post a photo and mention or tag @susanffvk!

 

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)

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Comments

  1. 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

    • 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

    • 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

  9. 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

  11. 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. 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

    • 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

  16. 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. 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

  19. 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

  22. 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

  30. 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. 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

  37. 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

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