This sautéed brussels sprouts and mushrooms recipe is an easy and delicious side dish. The Brussels sprouts and mushrooms get perfectly brown and caramelized with garlic and shallots on the stovetop. Make it for a quick addition to any weeknight dinner!

Bowl of sauteed Brussels sprouts and mushrooms surrounded by ingredients

As a Registered Dietitian, it’s practically my mission in life to share ways to make vegetables taste delicious. Brussels sprouts can be super bland and mushy when boiled or steamed, but they come to life when sautéed or oven roasted! These cooking methods bring out sweet caramelized flavor and retain a desirable crunchy texture.

This honey balsamic sautéed Brussels sprouts and mushrooms recipe is my current favorite way to prepare Brussels sprouts. When paired with meaty mushrooms, aromatics (garlic and shallots), balsamic vinegar, honey, and Dijon mustard, Brussels sprouts become downright addicting.

This healthy side dish recipe comes together even faster than roasting Brussels sprouts – you can have it on the table in under 30 minutes. It’s gluten free, plant-based, nut free, dairy free, and can easily be made vegan.

Ingredients in sautéed Brussels sprouts and mushrooms

Everything you need to make this side dish recipe:

  • Brussels sprouts
  • Mushrooms
  • Shallot
  • Garlic
  • Balsamic vinegar
  • Honey
  • Dijon mustard
  • Olive oil
  • Salt
  • Pepper

To make this recipe vegan, swap maple syrup for the honey.

Kitchen tools needed

To make this recipe, you’ll need a good knife for slicing the vegetables and a heavy bottomed pan with sides. I recommend a enameled dutch oven, cast iron skillet, or sauté pan.

Ingredients for sauteed brussels sprouts and mushrooms measured out on grey backdrop

Step by step instructions

Prep the vegetables. Remove the woody ends and pick off any dirty outer leaves from Brussels sprouts and cut them in half. Slice mushrooms and shallots and mince the garlic.

Heat your pan on the stovetop over medium heat. Add olive oil and then cook the shallots and garlic for a minute or two until fragrant.

Add the mushrooms, stir everything up, and add a generous pinch of salt and pepper. Cook mushrooms for about three minutes, stirring occasionally until they begin to soften.

Add Brussels sprouts and toss to coat them in the olive oil. Then use a wooden spoon to flip Brussels sprouts so the cut side is facing down on the pan (as many as possible). Let them cook, cut side down, for 5-8 minutes. Do not stir!

Give the vegetables a stir after they have cooked for 5-8 minutes. Add a splash of water or broth to deglaze the pan and use your spoon to scrape up the browned bits.

Whisk together balsamic vinegar, honey, and Dijon mustard. Pour it over the vegetables and let cook for 1-2 minutes, reducing and coating all the vegetables.

Serve right away!

Bowl of sauteed Brussels sprouts and mushrooms surrounded by ingredients

Brussels sprouts nutrition benefits

Brussels sprouts are loaded with nutrients! One cup of raw Brussels sprouts provides:

  • 3.3 grams of dietary fiber (12 percent of your daily needs)
  • 3 grams of plant-based protein
  • 53.68 mg folate (13 percent of your daily needs)
  • 74.8 mg Vitamin C (83 percent of your daily needs)
  • 155.8 mcg Vitamin K (130 percent of your daily needs)

Brussels sprouts are high in different antioxidants. These compounds help keep our cells healthy, reduce inflammation, and help protect against certain diseases.

Mushrooms nutrition benefits

Mushrooms are technically not a vegetable (they are a fungi), but they are eaten and served like a vegetable. They also have some powerful nutrition benefits! One cup of raw mushrooms provides:

  • About 1 gram of dietary fiber
  • 2.2 grams of plant-based protein
  • 0.281 mg riboflavin (22 percent of your daily needs)
  • 2.525 mg niacin (16 percent of your daily needs)
  • 1.048 mg pantothenic acid (21 percent of your daily needs)
  • 0.223 mg copper (25 percent of your daily needs)

Mushrooms sold in stores are sometimes treated with UV light before sale to increase their Vitamin D content. This makes mushrooms a good plant-based food source of Vitamin D, which is mostly found in animal products.

Hands holding a bowl of sauteed brussels sprouts and mushrooms surrounded by ingredients on a grey backdrop

Serving suggestions

If you love the honey balsamic flavor combination, serve this dish with honey balsamic tofu! It pairs well with other tofu recipes, salmon, shrimp, or any protein you enjoy.

Storing leftovers: If you have leftovers, keep them in the fridge in an airtight container for up to 3 days. You can heat up leftovers in the microwave, or enjoy them cold. I like to add leftovers to a salad for lunch the next day.

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Sautéed Honey Balsamic Brussels Sprouts and Mushrooms

This sautéed brussels sprouts and mushrooms recipe is an easy and delicious side dish. The Brussels sprouts and mushrooms get perfectly brown and caramelized with garlic and shallots on the stovetop. Make it for a quick addition to any weeknight dinner!

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 3 1x
  • Category: side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 shallot, peeled and sliced
  • 3 cloves garlic, minced
  • Salt
  • Pepper
  • 1 lb cremini or baby bella mushrooms, cleaned and sliced
  • 1 lb Brussels sprouts, cleaned and halved
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp honey

Instructions

  1. Heat olive oil in a large heavy bottomed pot over medium heat on the stovetop.
  2. Add shallots and garlic, cooking for a few minutes until fragrant.
  3. Add the mushrooms with a generous shake of salt and pepper. Cook for about 2 minutes, stirring occasionally, until mushrooms begin to soften.
  4. Add the Brussels sprouts and stir everything up. Use a wooden spoon to flip the Brussels sprouts cut side down (as many as you can).
  5. Cook for 5-8 minutes without stirring, so the Brussels sprouts can caramelize.
  6. Stir and deglaze the pan with a splash of water, using the spoon to scrape up all the browned bits.
  7. Whisk together balsamic vinegar, mustard, and honey. Pour this mixture over the vegetables in the pot.
  8. Continue to cook, stirring a bit, for 1-2 minutes until some of the balsamic mixture has evaporated.
  9. Add more salt and pepper to taste and serve!

Notes

To make this recipe vegan, swap maple syrup for the honey.

Storing leftovers: If you have leftovers, keep them in the fridge in an airtight container for up to 3 days. You can heat up leftovers in the microwave, or enjoy them cold. I like to add leftovers to a salad for lunch the next day.

Keywords: brussels sprouts and mushrooms, sauteed brussels sprouts, pan fried brussels sprouts

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