Roasted Brussels Sprouts with Mushrooms & Crispy Fried Shallots
Roasted, caramelized Brussels sprouts and slightly sweet balsamic roasted mushrooms are combined then topped with crispy fried shallots for a fantastic seasonal side dish. You can think of this as three recipes in one—the mushrooms and Brussels sprouts are also fabulous on their own, and the fried shallots are delicious on anything from steak (think mini onion rings!) to curries to gratins. You can make the fried shallots a day in advance.
Servings: 6 people
- 10 ounces cremini mushrooms, trimmed and quartered (or cut into sixths, if large)
- 2 tablespoons minced shallots
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and freshly ground black pepper
Roasted Brussels sprouts
- 2 pounds Brussels sprouts, trimmed and halved (or quartered, if large)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- ½ cup chestnuts (from a jar, drained and rinsed), coarsely chopped
- ½ lemon
- ½ pound shallots (about 6 whole), peeled and very thinly sliced on mandoline or with sharp knife
- 1 cup grapeseed or safflower oil
Roast the mushrooms & Brussels sprouts:
Preheat the oven to 425˚F. Line 2 large baking sheets with aluminum foil.
Place the mushrooms on one of the baking sheets, and toss with the shallots, garlic, olive oil, balsamic vinegar and a pinch of salt and pepper. Toss everything around to coat, then spread in 1 tight layer (don’t spread too thin otherwise the garlic could burn). Cook, stirring occasionally, until the mushrooms are tender and lightly browned and the liquid has evaporated, about 18-20 minutes. Sprinkle with a bit more salt and pepper.
Place the Brussels sprouts on the other baking sheet and toss with the olive oil and balsamic vinegar. Season with salt and pepper. Bake in a single layer for 10 minutes. Add the chopped chestnuts and stir. Bake an additional 15-20 minutes, stirring occasionally, until the sprouts are caramelized and tender. Squeeze the juice from ½ lemon over the sprouts, then cover tightly with foil and let steam for 10 minutes. Do Ahead: The mushrooms and Brussels sprouts can be roasted up to 4 hours in advance. Cover with foil (separately) and store at room temperature. Reheat in a hot oven before serving.
Meanwhile, make the fried shallots:
Line a large plate with paper towels. Place a strainer over a bowl. Heat the oil in a 10-inch skillet over medium-high heat until it begins to shimmer and just barely smoke (you can add one shallot slice to test the temperature—the oil should start to gurgle but the shallot shouldn’t immediately blacken). Add all of the shallots and cook, stirring often, until golden brown, about 6-8 minutes. Strain the shallots over the bowl (discard the oil or save it for another use). Immediately transfer the shallots to the paper towel-lined plate (if the paper towels get saturated with oil, switch them out for clean towels). Sprinkle with salt. Do Ahead: The fried shallots can be made 1 day in advance and stored at room temperature in a covered container lined with paper towels.
- You can roast the mushrooms and Brussels sprouts at the same time on two large baking sheets (line them with foil to make clean-up a breeze!).
- If you're roasting the vegetables ahead, store them at room temperature right on the baking sheets. Before serving, reheat them in a 500 degree oven until warmed though.
- The Brussels sprouts are roasted with jarred chestnuts, which provide a natural sweetness to balance the bitterness of the sprouts. Jarred chestnuts can be found in most grocery stores or online.
- You can fry the shallots the day before. Strain the frying oil and use it in salad dressings or stir-fries, or use it in place of the olive oil in the Brussels sprouts and mushrooms!