24 February 2007

Brussels Sprouts with Shallots, Mushrooms and Thyme

For me there is something immensely pleasurable about preparing a meal as night begins to fall, especially as the clouds gather outside and the wind howls. There is no place I'd rather be than in my own kitchen.

So I was thoroughly enjoying myself Saturday about 6 p.m. as I marinated steak for broiling and sliced tomatoes for a simple side salad with black olives and an herb-peppered chevre.

The long-predicted storm had not arrived (it finally hit at 3 a.m.), and as I chopped and sliced and seasoned I kept an eye on the sky.

I’ve sworn off simple carbohydrates for a while, and thus have forced my husband to do so, too, at least on weekends. Without potatoes, rice or pasta, I’m paying more attention to side dishes. It seemed a while since we’d had Brussels sprouts, and I found a recipe on Epicurious that intrigued me.

As usual, I modified it quite a bit to suit my diet and my time constraints.

Brussels Sprouts with Shallots, Mushrooms and Thyme

For Brussels sprouts

  • 3 lb Brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup olive oil
  • 1/2 tablespoon minced garlic
  • dash sel de fleur


For shallots

  • 1/2 lb large shallots (about 6), cut lengthwise
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil


For mushrooms

  • 2 tablespoons unsalted butter
  • 1 1/4 lb mixed fresh mushrooms
  • 2 teaspoons dried thyme
  • dash salt
  • dash freshly ground black pepper


Preheat oven to 425. Trim sprouts, douse with oil, sprinkle with garlic and salt. Toss. Arrange in one layer in a shallow baking pan and place in pre-heated oven for about 20 minutes, checking and turning frequently to ensure even roasting and no burning.

While the Brussels sprouts are roasting, sauté the shallots in oil and butter until they are soft to the touch and are beginning to turn golden brown. Remove from the pan and drain.

Using the same pan, add more butter and the mushrooms, sautéing until the mushrooms turn golden brown. Add the thyme about midway through; season at the end. The whole process takes about 15-20 minutes.

Finally, mix all three ingredients and serve.

Note: The original recipe calls for a white wine glaze. This was a pared-down version: I used Smart Balance in place of butter. I also used olive oil as sparingly as I could.

It was wonderful: Both sweet and herby, the tastes of the early spring woods. We will definitely do Brussels sprouts this way again.

My husband thought the vegetables were so good that he was unbothered by the mess I made of the steak. It was tough and tasteless!

15 comments:

Lydia said...

I've never been crazy about Brussels sprouts, though I'm trying to teach myself to like them. Slow roasting is one of the ways I prefer to eat sprouts -- perhaps because they are sweeter when cooked this way.

Freya said...

I hated brussel sprouts until I realised that they didn't have to be boiled to disintegration! These look wonderful and carb free!
Thanks for the email by the way! We are definitely hoping to visit LaCrosse in July.

Kalyn said...

Sounds like a great combination. I'm very partial to thyme with mushrooms. To me, anything with those two ingredients must be good.

Mary said...

I love Brussels sprouts! This recipe looks great, like everything you make. I've been meaning to try roasting different kinds of vegetables -- I'm stuck in a rut of roasting things like potatoes, onions, red peppers, and asparagus, not that those are bad mind you, I'm definitely adding it to my list of things to try out this week.

Mimi said...

Lydia, I used to mostly steam. Now is roasting or nothing. Or raw, I guess. I do steam about four times a year. . .

Freya, I am working hard at carb free. Be happy you are not in Wisconsin today! Oh my goodness — we are snowed in and it is stillo falling hard and fast.

Kalyn, I am on Day Two of South Beach. No cravings, except for milk. I weaned myself away from fruit and startchy things a week ago.

I'm roasting some of those very vegetables later today, Mary. It's got to be warm, hearty foods today.

MyKitchenInHalfCups said...

We both love Brussel Sprouts and these really look terrific. Roasting most any veggie seems to be successful in my book.
Cooking in a warm kitchen when it's cold outside always seems delightful to me.

Mimi said...

Yes, Tanna, it barely matters what youa re cooking.

But there is something about cooking as night is beginning to fall that enchants me somehow...

Erika said...

Happy Snow Day Mimi!

And I agree. Roasted brussels Sprouts are enchanting- this version looks really good too.

Mimi said...

Erika, it's been coming down like crazy! My husband went out once to blow us out of the driveway, and he'll have to go out again now, but he thought it was better to do it twice. A good day to be inside.

FarmgirlCyn said...

Mimi...the ONLY way to eat brussel sprouts is oven roasted...crunchy on the out, tender and sweet on the in! Sometimes I will toss some sliced fennel in with it, but I have never thought of mixing it up with some mushrooms. Nothing like mom used to make...mushy and bitter.
As for South Beach, 2 1/2 yrs ago I began SB and lost nearly 50#. I also started running 3 miles, a few times a week, but that was mostly so I could eat more! I still try to stick to the SB basics, and still do my running, tho my 53 year old knees are starting to feel it!

Mimi said...

I'm pretty adicted to roasted vegetables, too, Cyn. Don't know why I steamed them for so long.

I hear the South Beach Diet is successful, but I am having a hard time giving up skim milk.

I do, after all, live in the Dairy State.

Charles said...

Looks like a great way to prepare brussels sprouts. Unfortunately, I promised my LCB I wouldn't cook them anymore. I tried a fabulous recipe for them a few weeks ago, which actually made them palatable for me for the first time. But it still smelled up the house. :(

Mimi said...

That is an unfortunate consequence of Brussels sprouts!

Katie said...

Oh Good, another Brussels Sprouts recipe - I love them and am always looking for new ways!

Mimi said...

I've got a few more up my sleeve. . .