Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa
- Total Time
- 20 minutes for the roasted vegetables
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 6
- 1pound Brussels sprouts, trimmed and cut in half if small, quartered if large
- 1pound mushrooms or oyster mushrooms, halved if small, quartered if large
- Salt and freshly ground pepper
- 3tablespoons extra virgin olive oil
- 1 to 2garlic cloves, finely minced
- ¼cup finely minced flat-leaf parsley
- 2teaspoons finely chopped lemon zest
- 2 to 3cups cooked quinoa (to taste)
- Crumbled feta or goat cheese for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
227 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 10 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat oven to 425 degrees. Line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. Place the Brussels sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1½ tablespoons olive oil. Roast together in the oven, or 1 sheet at a time, for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender. The mushrooms should be soft and there should be juice on the baking sheet.
- Step 2
Meanwhile, in a small bowl, mix together garlic, parsley and lemon zest (this is the gremolata).
- Step 3
Tip mushrooms, with the juice in the baking dish, into a large bowl. Add Brussels sprouts and gremolata and toss together. Spoon quinoa onto plates or into wide bowls, top with the Brussels sprouts and mushrooms, spoon on any juice remaining in the bowl, top with crumbled feta or goat cheese if desired and serve.
Tip
- Advance preparation: You can roast vegetables a few hours ahead and reheat in a pan on top of the stove, or in a medium oven.
Private Notes
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Cooking Notes
StylinGirl
Yummy! I "may" have inadvertently dumped the juice from the mushrooms, but I replaced it with butter(!) and added a spring of thyme because mushrooms and thyme are best friends. I "may" have also been over generous with the goat cheese. The flavors increased in complexity as I finished my dish. This is a keeper!
Laura C
Don't cut too much of the ends off, where they attach to the stalk. Then, when quartering, slice lengthwise and that end will keep them together.
Nancy Pemberton
Brussels sprouts need more than 20 minutes
Sandra Bates
I try to use what I have available, so I used Tuscan dried herbs and some fresh oregano instead of parsley, vegetable stock for the quinoa and Manchego for the topping. All successfully and we'll definitely have it again!
Celia
Might be better on a polenta base or something creamy. It was good but a bit dry, even with the mushroom base.
Shannon Carpenter
I cooked the quinoa with chicken stock for more flavor. This was incredibly delicious and will definitely make again! Next time may try adding carmelized onions, pine nuts and calamata olives. Though we found it to be perfectly flavorful as prepared on first try.
Paula B
A very tasty dish that comes quickly together
becaru
Didn't have quinoa, so picked ramen noodles to serve it over. That said, I'm not sure this needs any starch with it; it's just delicious on its own.
Served alongside miso salmon and a Chardonnay
This was delicious and popular with a discerning crowd. Served it without the quinoa as I had already planned lemon/mint mashed potatoes. My guests found it to be unusual and delicious, commenting on the strong flavor of lemon zest. Definitely will do again.
Sharyn M
So delicious! I didn't want grains, so I roasted some baby potatoes alongside the brussel sprouts. Can't wait to make it again.
Tracey R
Delicious. Doesn’t need the quinoa or the feta.
susan
Took way more time to prepare with all the prep work and t wasn’t even good. Would not make it again
Maria R
The Brussel Sprouts were a bit too overwhelming for the mushrooms, might want to use cremini. The garlic was a bit overpowering, might want to toss with the veg and throw it back in the oven. I’m not impressed with the flavor balance.
Amanda
Added lemon juice, salt, and olive oil to the gremolata and made extra.
Valeria
Too garlicky for my taste, but otherwise lovely.
Albert P
Everything cooked well, good texture, but the gremolata lacked power. Could have been 25 Mins in oven instead of 20.I loved someone’ else’s suggestion to use butter in the comments. Will try that next time. Am also thinking about maple syrup.
Bobbi
Definite keeper. I served it with Tilapia alla Putenesca made with frozen cherry tomatoes from last August and tortellini. It was delicious. I forgot the toasted breadcrumb mix on top. Maybe the Puttanesca sauce was a bit strong. But it was a nice combo of flavors.
Sue
I sautéed a red onion and a few green onions and added it to the mix. I don’t like adding cheese, but I wanted the salty flavor of Feta, so I added some crispy capers to the mix. Added two cups of cooked brown rice. (Used the Trader Joe’s frozen organic brown rice that cooks in 3 minutes in the microwave.). Finished with lemon juice and a few splashes of Meyer Lemon vinegar. Yum!
Christie
I would recommend including the cheese (listed as optional). I did not have cheese on hand and ended up adding a balsamic glaze to boost the flavor. Otherwise, great weeknight meal!
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