Brussels Sprouts With Shallots And Wild Mushrooms Recipes

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

Ingredients

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

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