Roasted Brussel Sprouts with Mushrooms and Crispy Shallots

For the green side dish for our Turkey Day Sans Turkey Celebration we prepared Roasted Brussel Sprouts with Mushrooms and Crispy Shallots from the late (sad) Gourmet Magazine. This was my Mom’s favorite dish of the evening. We made a couple adjustments to the recipe to make it more simple. The addition of the crispy shallots resembled the fried onions so many traditional Thanksgiving eaters top on their green bean casserole (my Dad calls them funyuns). The changes we made in the recipe are in the preparation of the mushrooms:

  • We did not use thyme or the water. My mom isnt a big fan of thyme and I thought the water wasnt necessary!
  • To save a couple dollars and time, we used sliced cremini mushrooms instead of the wild mushroom variety that Gourmet advises.

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