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!
- 2 tbsp olive oil
- 1 shallot, peeled and sliced
- 3 cloves garlic, minced
- 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
- Heat olive oil in a large heavy bottomed pot over medium heat on the stovetop.
- Add shallots and garlic, cooking for a few minutes until fragrant.
- Add the mushrooms with a generous shake of salt and pepper. Cook for about 2 minutes, stirring occasionally, until mushrooms begin to soften.
- 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).
- Cook for 5-8 minutes without stirring, so the Brussels sprouts can caramelize.
- Stir and deglaze the pan with a splash of water, using the spoon to scrape up all the browned bits.
- Whisk together balsamic vinegar, mustard, and honey. Pour this mixture over the vegetables in the pot.
- Continue to cook, stirring a bit, for 1-2 minutes until some of the balsamic mixture has evaporated.
- Add more salt and pepper to taste and serve!
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.