I have a new obsession.

Brussel Sprouts: the vegetable that sends shivers down school children’s spines, the vegetable I was always denied, and the vegetable that taunted me all Fall.

I work in a cooking store and there is a Trader Joe’s across the street. People would come in throughout the Fall carrying their stalks of Brussel sprouts but I was scared to try them. How would I make them? Would I know what to do with them?

And the big one, do I have use bacon to make them good?

When I finally decided I wanted to try them, they disappeared from the stores. I was heartbroken.

Then at Trader Joe’s this Sunday, they were back.

I was thrilled.

I found a recipe from Tosca Reno in my Clean Eating cookbook: roasted Brussel sprouts + shitake mushrooms + walnuts + olive oil. No bacon!! Then I went to the store to buy the shitake mushrooms and I became tempted by two favorite supporting stars: cremini and white button mushrooms.

Sorry Tosca, but I can’t deny my true loves.

Clean Eating Roasted Brussel Sprouts with Mushrooms

Adapted from a Clean Eating recipe

1 stalk of Brussel sprouts
8 oz cremini mushrooms
8 oz white button mushrooms
3 oz shitake mushrooms, sliced
1/4 cup walnuts
3 tablespoons oil of your choice (I did a blend of Grapeseed and Olive oils)
1 teaspoon kosher salt
1 teaspoon ground black pepper

  1. Remove the Brussel sprouts from the stalk.
  2. Soak the Brussel sprouts in ice cold water with a sprinkling of salt. Soak for 20 minutes.
  3. While the Brussel sprouts are soaking, preheat the oven to 400 degrees, cover a cookie sheet (or two) with parchment paper, and clean the mushrooms.
    I sliced the mushrooms and left a few whole. I would recommend leaving the cremini and white mushrooms whole, just slice the shitakes.

  4. Drain the Brussel sprouts and cut off the hard end of the sprout. Just cut off the end. Be careful to not cut too much off (or the leaves will fall off). Remove the outer leaves or any leaves that seem damaged.
  5. Cut an X on the bottom of the Brussel sprout.
  6. In a large bowl, toss the mushrooms, Brussel sprouts, walnuts, oil, salt, and pepper.
  7. Spread out sprouts, shrooms, and nuts on the cookie sheet.  Bake for 30 minutes or until sprouts are tender. Enjoy!

Recipe Review: These were nothing short of amazing. Many Brussel sprout recipes include bacon but the mushrooms give the dish a similar meatiness. So good! I was also surprised by how not greasy it was. A great side dish or addition to a salad.

What is your favorite way to prepare Brussel sprouts? 


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