Caramelized Brussels Sprouts with Mushrooms and Onions

These yummy, salty, crunchy caramelized brussels sprouts are so good! The dark caramelized parts of the Brussels sprouts are the best part!

Caramelized Brussels Sprouts with Mushrooms and Onions. Amazing, Yummy, Crunchy, and Salty. #healthy #sidedish #vegan

I’ve got to say that I have never liked Brussels sprouts. The first time I tasted them as a child, I gagged! Brussels sprouts are so cute to look at because they are so small (everything is cute when it’s miniature, right? LOL). So after that experience, I really didn’t want to try them again. I’ve tried everything, but I continued to hate them.

Fast forward to this recipe for caramelized Brussels sprouts with mushrooms and onions and garlic. Oh my…I LOVED every morsel of this caramelized Brussels sprouts recipe. They are so yummy! The super dark parts of the roated Brussels sprouts are my favorite part! This recipe is so simple too that it’s ridiculous! Ha.

Caramelized Brussels Sprouts with Mushrooms and Onions. Amazing, Yummy, Crunchy, and Salty. #healthy #sidedish #vegan

These caramelized brussels sprouts are:





High in fiber

High in manganese

High in potassium

High in vitamin A

Very high in vitamin B6

Very high in vitamin C

I think you will be pleasantly surprised!

If you like this recipe, you might also like this truffle mushroom risotto recipe or the slow cooker mushroom risotto with peas recipe. Delish!



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


About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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