Balsamic Wild Mushrooms and Brussels Sprouts

by Alex Cogen
Balsamic Wild Mushroom and Brussels Sprouts Recipe

Our Spaniard Extra Virgin Olive Oil combined with our Traditional Balsamic balance these fall flavors for a multifaceted side dish worthy of the holiday table.


  • 1 lb wild mushrooms, cut into large bite-size pieces
  • 1 lb brussels sprouts, trimmed and halved
  • the Spaniard Extra Virgin Olive Oil
  • kosher salt
  • freshly ground black pepper
  • 3 large shallots, peeled and thinly sliced
  • 1 2" piece cinnamon stick
  • 1 ½ T Traditional Balsamic
  • ¼ c chopped Italian parsley


  1. Heat oven to 425 degrees.
  2. Spread mushrooms on one rimmed baking sheet; coat with approximately 1/4 c olive oil, 1/2 t salt, and 1/4 t pepper.
  3. On a separate rimmed baking sheet, toss brussel sprouts with 2 T oil, 1/2 t, and 1/4 t pepper.
  4. Roast both pans of vegetables, occasionally tossing for 20 to 25 minutes until the vegetables are brown and tender. Pro tip: The mushrooms may be done first, so keep an eye on them.
  5. While the vegetables cook, heat 2 Tbsp oil in a medium skillet over medium-high heat.
  6. Add shallots, cinnamon stick, and a pinch of salt; cook, occasionally tossing, until shallots are caramelized and tender, 5 to 10 minutes. Discard cinnamon stick.
  7. In a large bowl, toss together vegetables, shallots, and vinegar. Taste and adjust seasonings if necessary. Toss in parsley and serve at once.

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