Best Marinated Brussels Sprouts And Mushrooms Recipes

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BALSAMIC GARLIC BRUSSELS SPROUTS AND MUSHROOM STIR FRY



Balsamic Garlic Brussels Sprouts and Mushroom Stir Fry image

Caramelized Brussels sprouts and mushrooms in a sticky, sweet, and spicy garlic balsamic sauce served over rice.

Categories     Entree

Time 29m

Number Of Ingredients 17

2 tsp sesame oil
8 oz Shiitake Mushrooms, stems removed and sliced
8 oz cremini mushrooms, stems removed and sliced
4 oz button mushrooms, sliced
1/2 yellow onion, thinly sliced
8 oz Brussels sprouts, trimmed and cut in half
4 garlic cloves, minced
1 tsp chopped fresh cilantro
1 tsp Worcestershire sauce
1 1/2 tbsp Balsamic Vinegar
1 tbsp low-sodium soy sauce
1 tbsp fish sauce
1/2 tsp sriracha sauce
1/2 cup vegetable stock or chicken stock
salt and pepper to taste
serve over brown rice or jasmine rice
garnish with sliced green onions

Steps:

  • Heat the sesame oil in a large skillet over medium/high heat. Once the oil is shimmering add the mushrooms. Cook the mushrooms for 10 minutes until slightly caramelized.
  • Add the onions and Brussels sprouts. Season with salt and pepper. Try to keep all the sprouts cut side down to halp caramelize them. Cook for another 5 minutes.
  • While the Brussels sprouts are caramelizing, mix the sauce. Combine the garlic, cilantro, Worcestershire, balsamic, soy sauce, fish sauce, sriracha, and stock along with a pinch of salt and a few turns of black pepper. Whisk to combine.
  • Increase the heat to high. Mix int he sauce to the pan to get all the veggies coated. Once the sauce is bubbling, cover the pan with a lid, and cook for 5 more minutes.
  • Serve the stir fry on top of rice with green onions as garnish along with more sriracha sauce and soy sauce as you see fit.

MARINATED BRUSSELS SPROUTS



Marinated Brussels Sprouts image

"This unique relish adds a lively twist to any dinner," assures Marie Hattrup of Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 5

1 package (10 ounces) frozen brussels sprouts
1 cup Italian salad dressing
1 tablespoon finely chopped onion
1 garlic clove, minced
1/2 teaspoon dill weed

Steps:

  • Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.

Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

MARINATED BRUSSELS SPROUTS WITH LEMON



Marinated Brussels Sprouts With Lemon image

Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time.

Provided by Tisme

Categories     Lemon

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs Brussels sprouts
3/4 cup olive oil
2 lemons, zested and juiced
2 large shallots, peeled and sliced
1/2 cup parsley, chopped fine
4 large garlic cloves, minced
salt
fresh ground black pepper

Steps:

  • Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
  • Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
  • Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
  • Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
  • Pour the dressing over the sprouts and toss.
  • Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.

MARINATED BRUSSELS SPROUTS AND MUSHROOMS



Marinated Brussels Sprouts and Mushrooms image

Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 5-6 cups

Number Of Ingredients 13

3/4 lb small Brussels sprout
1 lb small mushroom
1/4 cup olive oil
1/2 cup lemon juice
1 cup water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, cut in half
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 tablespoon chopped parsley

Steps:

  • Trim and wash sprouts and then steam or blanch them until just barely tender.
  • Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
  • Place them in a bowl.
  • Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
  • Bring remaining ingredients to a boil in a saucepan*.
  • Pour over sprouts and mushrooms.
  • Once the marinade has slightly cooled, refrigerate for at least 2 hours.
  • Remove from the fridge 30 minutes before serving to take off the chill.
  • *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.

BRUSSELS SPROUTS WITH MUSHROOMS



Brussels Sprouts with Mushrooms image

My husband and I adore Brussels sprouts and usually just steam them served with butter.

Provided by MARILYN PERZIK

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 6

4 cups Brussels sprouts, trimmed and halved
½ pound whole mushrooms
5 tablespoons butter
½ cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

Steps:

  • Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
  • Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g

WILD MUSHROOMS AND BRUSSELS SPROUTS



Wild Mushrooms and Brussels Sprouts image

Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.

Provided by Melissa Clark

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound wild mushrooms, cut into large bite-size pieces (a mix of chanterelles, oyster mushrooms and maitake is nice)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, as needed
1 pound brussels sprouts, trimmed and halved
2 large shallots, peeled and thinly sliced
1 2-inch piece cinnamon stick
6 ounces roasted and peeled chestnuts (1 cup; jarred, vacuum packed or freshly roasted), crumbled
1/4 cup brandy
1 1/2 tablespoons cider vinegar, more as needed
1/4 cup chopped soft herbs, such as dill, tarragon, chives and parsley

Steps:

  • Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.)
  • While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes.
  • Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick.
  • In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 3 grams

ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON



Roasted Brussel Sprouts With Mushrooms & Bacon image

Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.

Provided by recipedude6

Categories     Greens

Time 30m

Yield 3 cups, 3-4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout
10 ounces mushrooms
1 ounce cooked bacon (2-3 strips)
1 teaspoon granulated garlic
1/2 teaspoon salt and black pepper
3 tablespoons olive oil

Steps:

  • 1. Trim sprouts and halve length wise. Quarter mushrooms.
  • 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
  • 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
  • 4. Serve immediately.

MARINATED BRUSSELS SPROUTS



Marinated Brussels Sprouts image

Provided by Amanda Hesser

Categories     quick, side dish

Time 30m

Yield 12 - 16 servings

Number Of Ingredients 5

2 1/2 to 3 pounds brussels sprouts
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons rice vinegar
1 tablespoon superfine sugar

Steps:

  • Trim root ends off brussels sprouts, discarding any discolored outer leaves. Cut a shallow ''X'' into root end of each sprout.
  • Place sprouts in large steamer with an inch or two of water. Bring to a boil, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5 to 7 minutes, depending on size. Drain, and rinse under cold water until cool. Drain thoroughly, and transfer to a large bowl.
  • In a small bowl, stir together soy sauce, sesame oil, vinegar and sugar. Pour over sprouts, and toss gently to coat well. Cover, and refrigerate at least 4 hours, and up to 24 hours. Serve chilled.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 3 grams

EASY MARINATED BRUSSELS SPROUTS



Easy Marinated Brussels Sprouts image

Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.

Provided by Diana S.

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 4h25m

Yield 6

Number Of Ingredients 3

1 pound Brussels sprouts, trimmed
1 (16 ounce) bottle zesty Italian-style salad dressing
3 dashes hot sauce, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
  • Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g

PAN-FRIED BRUSSELS SPROUTS AND MUSHROOMS WITH THYME



Pan-Fried Brussels Sprouts and Mushrooms with Thyme image

A simple side dish of Brussels sprouts and mushrooms seasoned with thyme and spicy mustard that pairs nicely with chicken, turkey, pork, or beef.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, halved lengthwise
½ cup sliced fresh mushrooms
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
2 teaspoons spicy brown mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Combine Brussels sprouts, mushrooms, olive oil, thyme leaves, mustard, salt, and pepper in a large bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add Brussels sprouts and cook for 4 minutes. Stir and cook for 4 minutes more. Increase heat to high and cook, stirring constantly, for 2 minutes more.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 10.8 g, Fat 3.9 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 206.9 mg, Sugar 2.7 g

MUSHROOM AND BRUSSELS SPROUT STIR-FRY



Mushroom and Brussels Sprout Stir-Fry image

"My kids demand vegetables every night because, cooked this way, they're flavorful and beautiful," says chef Phan. Reprinted from "The Slanted Door" (Ten Speed Press) by Charles Phan, © 2014.

Provided by Charles Phan

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons canola oil
1 cup sliced cremini mushrooms
2 teaspoons minced garlic
2 cups Brussels sprouts leaves
2 tablespoons rice wine, such as michiu or sake
2 tablespoons fish sauce

Steps:

  • In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
  • Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15-30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.

BRUSSELS SPROUTS AND MUSHROOMS



Brussels Sprouts and Mushrooms image

Yield serves 4. serving size: 1 cup as a main dish.

Number Of Ingredients 7

1 3/4 pounds Brussels sprouts (or use two 10-ounce boxes frozen Brussels sprouts)
1/2 teaspoon salt, or more to taste
3 tablespoons butter
1/2 pound white button mushrooms, sliced into 1/4-inch pieces
1 medium onion, sliced into 1/4-inch pieces
1 green bell pepper, sliced into 1/4-inch pieces
1/4 teaspoon pepper, or more to taste

Steps:

  • Wash and trim the sprouts. With a sharp knife make an X in the stem of each sprout.
  • Bring 1 cup water to a boil in a saucepan and add the salt. Add the sprouts and cook, uncovered, for 8 to 10 minutes over medium heat.
  • Cover and cook for 10 minutes more or just until crisp-tender. Drain and place the sprouts in a bowl.
  • Meanwhile, in a large skillet, heat the butter and add the mushrooms, onion, and bell pepper. Cook until tender.
  • Add to the sprouts and season with the salt and pepper.

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS



Roasted Brussels Sprouts With Mushrooms image

Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 tablespoon chopped thyme
coarse salt and pepper
12 ounces fresh whole mushrooms (halved or quartered)
12 ounces fresh Brussels sprouts, trimmed and halved lengthwise (quartered if large)
2 tablespoons balsamic vinegar (optional)

Steps:

  • Preheat over to 450°F.
  • On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
  • Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
  • Serve hot, drizzled with balsamic vinegar, if desired.

SAVORY BRUSSELS SPROUTS AND MUSHROOMS



Savory Brussels Sprouts and Mushrooms image

I love this, it made me love Brussels sprouts! It's elegant enough to serve at a dinner party, easy enough for Tuesday night!

Provided by SweetySJD

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

8 cups fresh Brussels sprouts
1 cup mushroom, sliced
1/4 cup brown sugar, packed
1/4 cup cider vinegar
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/2 teaspoon pepper

Steps:

  • Trim stems of Brussels sprouts. Cut an X in the core end of each one with a sharp knife.
  • Place sprouts in a steamer basket; place in a saucepan over 1 inch water. Bring to a boil; cover and stearm for 9-11 minutes or until crisp-tender.
  • Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray. Top with mushrooms.
  • In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over mushrooms and sprouts.
  • Bake, uncovered, at 350 degrees for 15-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 81, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 182.9, Carbohydrate 15.2, Fiber 3.5, Sugar 8.8, Protein 3.3

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