Lemon-Glazed Roasted Brussels Sprouts with Mushroom Medley

Recipe Courtesy of We Are Not Martha


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.

Serves: 4


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


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.


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