During the holidays, a spectacular side dish can easily steal the show from the main event. The girls from We Are Not Martha combined brussels sprouts, bacon and mushrooms in a recipe that is sure to be the star of your table.
It’s no secret that I love bacon. And brussels sprout. And, who are we kidding, the reason we’re all here, mushrooms, too! Combining all of these delicious ingredients into one dish is a recipe for success. During the holiday season, you’ll frequently find roasted brussels sprouts on the menu in our home. I absolutely love playing around with the flavors; sometimes I’ll do an Asian-inspired sprout, other times I’ll roast them plain with a basic dressing of olive oil and sea salt. I’ll often roast an entire pan of them, with the full intention of having some for leftovers, and find myself eating them all in one sitting. Whoops! When mushrooms and brussels sprouts are combined, there is no need to think about leftovers.
For this dish, I used a mushroom blend of shiitake, oyster, and baby bella mushrooms along with bacon and finished with a lemon-glaze, to brighten the earthy flavors of mushroom and sprouts.
- 4 Cups brussels sprouts, halved
- 1 Tablespoon shallot, chopped
- 2 Tablespoons butter, melted
- 1 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Dash of cayenne pepper
- 3 strips of bacon, roughly chopped
- 1 cup assorted mushrooms (I used shiitake, oyster, and baby bella), roughly chopped
- Preheat oven to 425 degrees.
- Begin by lightly coating the bottom of a roasting pan with olive oil. Once the sprouts are cleaned and halved, place them in the roasting pan. Add the chopped mushrooms, bacon, and shallots into the roasting pan.
- In a ramekin or small bowl, melt the butter in the microwave. Lightly whisk the cayenne pepper, lemon juice, and lemon zest into the melted butter and pour the butter mixture into the roasting pan. Lightly toss the sprouts to make sure they’re coated nicely with the butter.
- Roast for 45 minutes or until the sprouts are golden brown and crispy.