Roasted Brussels sprouts and shiitakes

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

You’ll need two baking sheets for this—the vegetables take up a lot of space at first, and shrink as they roast, their flavor becoming more concentrated.


  • 2 pounds (910 g) Brussels sprouts
  • 10 ounces (280 g/about 4 cups) sliced shiitake mushroom caps
  • 6 tablespoons (90 ml) olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper


Morning or Evening

Trim the Brussels sprouts bottoms, remove any discolored leaves, and cut lengthwise into quarters if large, halves if small. Cover and refrigerate if doing this in the morning.


Preheat the oven to 400°F (205°C) and put two rimmed baking sheets in the oven to heat.

In a large bowl, toss the Brussels sprouts, mushrooms, oil, salt, and several grindings of pepper together well. Spread evenly on the hot baking sheet. Roast until nicely browned, tender, and the edges of the vegetables are crisp, 25 to 30 minutes. Serve hot.