Buttered Brussels Sprouts and Mushrooms
You know what makes brussels sprouts taste better? Butter. Hahaha. No but seriously, I love brussels sprouts any way – but I can admit that turning these into buttery brussels sprouts and mushrooms makes them extra good! After the brussels sprouts are softened, then you add them in a skillet to saute with juicy mushrooms along with butter. In just a few minutes you’re going to have buttery brussels sprouts and you’re going to start seeing hearts in your eyes! The secret to perfect brussels sprouts is NOT overcooking them. We’re going to boil them, but only until a fork easily slides in. Then you drain right away! No thank you mushy brussels sprouts – get out of here. Want more brussels sprouts recipes? Also check out my Cheesy Brussels Sprouts and Creamy Brussels Sprouts with Pasta next!
Brussels Sprouts and Mushrooms Ingredients
How to Make Brussels Sprouts and Mushrooms
Cook brussels sprouts in a pot of salted water until a fork easily slides in, this takes about 8-12 minutes. Drain right away. Melted butter in a large skillet, adding in minced garlic to start the kitchen smelling real good! Add in mushrooms, allowing them release their juicy liquids. Cook them until they’re lightly browned and puff up, this takes a couple minutes. Add in brussels sprouts, along with a taste of salt and pepper, stirring to coat them in the butter. Serve and gobble these buttery brussels sprouts up!
Can I make them in advance?
Absolutely! These are great for both meal prep, as well as preparing for Thanksgiving. Simply make them as instructed, allow to cool and then throw in an airtight container in the refrigerator for up to 3 days. When ready to serve, preferably throw back in a skillet to heat up, but if you’re in a pinch for time the microwave works too.
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