Delectable with a licorice flavoring. For more than a month, you can keep these in an airtight container.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 4 cups Brussels sprouts, trimmed and halved
- 5 tablespoons butter
- ½ pound whole mushrooms
- ½ cup chopped fresh parsley
- fresh lemon juice
- salt and pepper to taste
Instructions
- 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, lemon juice, salt, and pepper. Serve immediately.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 472 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is good but simmer the sprouts about half the time and cut the mushrooms in half or better yet quarters before browning in butter. Followed recipe other than that. Makes a great side dish, can see adding an array of things to compliment the main dish. Will make again.
Roasted instead of boiling to save flavor of sprout. Used same seasonings plus garlic though! Excellent!
I used the suggestions from other reviews. Boiled 1/2 the time and a little added red bell pepper, green onion and sliced turkey bacon to the sautéed mixture. This was my family’s favorite Brussels sprout recipe thanks!!
This was delicious! I boiled the brussel sprouts for 12 min instead of 15 they came out perfect. Also before I melted the butter I put a little olive oil in the pan, seasoned it with salt/pepper and sauteed 2 cloves of minced garlic then continued with the directions melting the butter and adding the mushrooms which I sliced, not sure why it didn’t mention slicing them. Even my Mother who doesn’t like brussel sprouts loved this dish. For sure making this again and again!
I never would have thought to put mushrooms together with brussel sprouts, but they were delicious.
Very good recipe. I’ve had to learn how to correct cook brussel sprouts. My pickiest eater asked for seconds.
Excellent recipe except for cooking time. I didnt ‘ding’ the recipe for that because I seldom follow cooking times and temps (because I know how to cook). For me, steaming until bright and slightly tender was the way to go. I did substitute lime/lemon, but only because I didn’t have the lemon. My twin boys (8) love it as did I.
I cut the portions back to three and steamed the brussels sprouts for 5 minutes like a few other reviewers. The earthiness of the mushrooms plays nicely with the bitterness of the sprouts. We enjoyed this and I will probably make it again.
I boiled the Brussels sprouts for about 10 minutes and it was fine–maybe even 8-9 minutes would have been perfect. They turned a beautiful bright green, and I think cooking for longer would have made them dark and dull. I also used only half the amount of butter, and more mushrooms (we love ’em). Good recipe, but better with the alterations mentioned.
This recipe needs no changes . I made it just as shown. Simple, beautiful and delicious. Will definitely be a regular in our house . I’ve been cooking for 40 years and never made fresh brussel sprouts. Now I won’t go back to the ones in the box.
I think this recipe is good, but needs a little something….I do not know what it is. I did like the fact that the lemon reduced the bitterness of the sprouts very well….in fact, this is the first recipe in which the Brussels sprouts’ did not have the faint bitter after taste. I might use less butter next time though
used 1.6 lbs trimmed and halved. Steamd for min, brought to mom’s and finished there….melted 3 TBL butter in fry pan, sautéed mushrooms, 2 clove garlic for 3-4 min, added sprouts and then fresh lemon juice ( half a lemon) and fresh parsley. Dad and Mom do not like this, I did 2.6.16
So good! I added some pumpkin seeds which really pulled out the earthy flavors 🙂
Made this last night, only difference was I added prosciutto (which I sautéed then added butter) came out great. Would definitely make again.
I never would have thought i’d like mushrooms and lemon, but this is delish! I’m not sure I would have combined the brussels with mushrooms. Great recipe. I steamed the brussel sprouts first instead of boiling. Worked great.
I have just started loving Brussels sprouts in the past few years. This recipe is fantastic! I used about 2 Tablespoons olive oil in place of all that butter and added about 1/4 tsp. dried thyme. I do believe these were the hit of my dinner!
I microwaved the sprouts, then added the sauteed mushrooms. It was very good.
Wow! I was looking for a way to get myself to eat these. It was one of those “Eat your vegetables,” when growing up, so I would see them on the produce isle and speed past. This recipe was amazing! It tasted nothing like the terrible vegetable I remembered. Thanks for the great recipe!
Wow! I was looking for a way to get myself to eat these. It was one of those “Eat your vegetables,” when growing up, so I would see them on the produce isle and speed past. This recipe was amazing! It tasted nothing like the terrible vegetable I remembered. Thanks for the great recipe!
I added garlic to the butter when I was cooking the mushrooms and did not add the lemon and parsley. It was very good.
I made this last night I added garlic salt and red peppers . I steamed them for about 9 mins. I would made them again !