Roasted Brussels Sprouts and Onions with Mushroom Lardons: A Savory Vegetable Delight

Table of Contents

1. Introduction
2. Ingredients
3. Preparation Instructions
4. Tips for Perfect Results
5. Nutritional Benefits
6. Serving Suggestions
7. FAQ
8. Conclusion

Introduction

Discover the perfect balance of flavors and textures with our Roasted Brussels Sprouts and Onions with Mushroom Lardons. This dish combines the nutty sweetness of caramelized Brussels sprouts and onions with the rich, savory umami of crispy mushroom lardons. Roasting brings out the best in these vegetables, creating a side dish that’s both comforting and sophisticated. Whether you’re a longtime Brussels sprouts fan or a newcomer to this versatile vegetable, this recipe is sure to impress with its depth of flavor and satisfying crunch.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 8 ounces shiitake mushrooms, stems removed and caps sliced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon balsamic vinegar
• 2 tablespoons grated Parmesan cheese (optional)

Optional substitutions:

• Use cremini or oyster mushrooms instead of shiitake
• Replace butter with olive oil for a vegan version
• Substitute fresh rosemary for thyme if preferred

Preparation Instructions

Prepare the vegetables:

• Preheat the oven to 425°F (220°C).
• Trim the Brussels sprouts, removing any discolored outer leaves, and cut them in half.
• Peel the red onion and cut it into wedges.

Roast the Brussels sprouts and onions:

• In a large bowl, toss the Brussels sprouts and onion wedges with 2 tablespoons of olive oil, salt, and pepper.
• Spread the vegetables on a large baking sheet in a single layer.
• Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized.

Prepare the mushroom lardons:

• While the vegetables are roasting, heat butter in a large skillet over medium-high heat.
• Add sliced mushrooms and cook without stirring for 3-4 minutes to allow them to brown.
• Stir and continue cooking for another 3-4 minutes until the mushrooms are golden and crispy.
• Add minced garlic and thyme, cooking for another minute until fragrant.

Combine and finish:

• When the Brussels sprouts and onions are done, transfer them to a large serving bowl.
• Add the crispy mushroom lardons to the bowl.
• Drizzle with balsamic vinegar and toss gently to combine.
• Sprinkle with grated Parmesan cheese if desired.
• Serve immediately while hot.

Tips for Perfect Results

• For extra crispy Brussels sprouts, place them cut-side down on the baking sheet.
• Don’t overcrowd the baking sheet; use two if necessary to ensure proper roasting.
• Pat the mushrooms dry before cooking to achieve maximum crispiness.
• For a smoky flavor, add a teaspoon of smoked paprika to the vegetables before roasting.

Nutritional Benefits

This dish is not only delicious but also packed with nutritional benefits:

1. Brussels sprouts are high in fiber, vitamins C and K, and antioxidants.
2. Onions contain prebiotic fibers and compounds that may help reduce inflammation.
3. Mushrooms are a good source of B vitamins and selenium.
4. The dish is naturally low in calories and high in nutrients, making it a healthy addition to any meal.
5. Using olive oil provides heart-healthy monounsaturated fats.

By combining these vegetables, you create a side dish that’s both flavorful and nutritious, contributing to a balanced diet.

Serving Suggestions

Roasted Brussels Sprouts and Onions with Mushroom Lardons pairs well with a variety of main courses:

1. Serve alongside roasted chicken or turkey for a comforting meal.
2. Pair with grilled steak or pork chops for a hearty dinner.
3. Enjoy as a vegetarian main course by serving over quinoa or brown rice.
4. Add to a grain bowl with roasted sweet potatoes and a tahini dressing.
5. Serve as part of a holiday spread or special occasion dinner.

This versatile side dish complements both simple weeknight dinners and more elaborate meals.

FAQ

Q: Can I make this dish ahead of time?
A: While best served fresh, you can roast the vegetables and prepare the mushroom lardons separately up to a day in advance. Reheat in the oven at 350°F (175°C) for 10-15 minutes before combining and serving.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, though the mushrooms may lose some crispiness.

Q: Can I make this recipe vegan?
A: Yes, simply replace the butter with olive oil when cooking the mushrooms and omit the Parmesan cheese or use a vegan cheese alternative.

Q: How can I adjust the seasoning?
A: Feel free to experiment with different herbs like rosemary or sage. You can also add red pepper flakes for heat or lemon zest for brightness.

Q: Can I use frozen Brussels sprouts?
A: Fresh Brussels sprouts are recommended for the best texture and flavor. If using frozen, thaw and pat them dry before roasting, and you may need to adjust the cooking time.

Conclusion

Roasted Brussels Sprouts and Onions with Mushroom Lardons is a delightful dish that transforms simple vegetables into a flavorful and satisfying side. The combination of caramelized Brussels sprouts and onions with crispy, savory mushroom lardons creates a perfect balance of textures and tastes. Whether you’re looking to add more vegetables to your diet or searching for a standout side dish for your next dinner party, this recipe delivers on both nutrition and flavor. Give it a try and discover a new favorite way to enjoy Brussels sprouts!