Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa

Name: Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa
Total time: 20 min
Yield: Serves 4 to 6
Ingredients: 1 pound Brussels sprouts, trimmed and cut in half if small, quartered if large; 1 pound mushrooms or oyster mushrooms, halved if small, quartered if large; Salt and freshly ground pepper; 3 tablespoons extra virgin olive oil; 1 to 2 garlic cloves, finely minced; 1/4 cup finely minced flat-leaf parsley; 2 teaspoons finely chopped lemon zest; 2 to 3 cups cooked quinoa (to taste); Crumbled feta or goat cheese for serving (optional)

By Martha Rose Shulman

Updated Dec. 13, 2022

Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa — Andrew Scrivani for The New York Times

Total Time: 20 minutes for the roasted vegetables
Rating: 4(579)
Comments: Read comments

When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts and the mushrooms roast quickly in a hot oven. I roast them separately so that the juice from the mushrooms doesn’t prevent the Brussels sprouts from browning properly. You can serve the roasted vegetables with quinoa but I also love them with polenta, pasta and other grains.

Featured in: Heat Up Your Kitchen: Roast Vegetables

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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

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Preparation

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.

Ratings

4 out of 5

579 user ratings

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Comments

StylinGirl7 years ago

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!

Nancy Pemberton4 years ago

Brussels sprouts need more than 20 minutes

Laura C6 years ago

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.

Maxx5 months ago

Any suggested substitutes for parsley in the gremolata? I don’t care for parsley.

Artaddict7 months ago

This was tasty, easy to prepare, and healthy, but I am going to experiment next time with something that will kick it up a notch. I made it pretty much as written and garnished with feta.

Celia1 year ago

Might be better on a polenta base or something creamy. It was good but a bit dry, even with the mushroom base.

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