Carmelized Brussels Sprouts with Mushrooms and Onions
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 6
  • 1 1/2 pounds Brussels sprouts with outer leaves removed until the end bulb is expose and cut it off
  • 3 tablespoons olive oil
  • 2 cloves garlic, pressed (optional)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground pepper, or to taste
  • 1/2 onion, thinly sliced
  • 1 cup minced mushrooms with stems removed
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large resealable plastic bag, add all ingredients. Seal tightly and shake to entirely coat vegetables.
  3. Pour vegetables onto a baking sheet and roast in oven for about 30-45 minutes. Shake the pan every 5 to 7 minutes to brown evenly. You may need to occasionlly reduce the heat so they don't burn. Slow-roasting your sprouts enhances the flavor. The goal is to have the Brussels sprouts as dark as possible without burning.
  4. Serve immediately.
If you don't like the soft center of Brussels sprouts, cut them in half and continue following the recipe.
Nutrition Information
Serving size: 143g Calories: 116 Fat: 7.4g Saturated fat: 1.1g Carbs: 11.7g Sugar: 3g Sodium: 417mg Fiber: 4.6g Protein: 4.4g Cholesterol: 0mg
Recipe by Bakerette at