Simple buttery Brussels Sprouts and Mushrooms, cooked on the stovetop in less than 20 minutes! This perfect buttered brussels sprouts side dish to pair with just about anything!
Buttered Brussels Sprouts
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 makes them extra good!
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.
After the brussels sprouts are softened, then you add them in a skillet to mingle with juicy mushrooms along with butter, and let them work their magic. In just a few minutes you’re going to have veggies and mushrooms coated in a butter sauce and you’re going to start seeing hearts in your eyes!
How to Serve Mushrooms and Brussels Sprouts?
We’re kind of a classic dinner family – we love them with cheesy meatloaf, salisbury steak, no peel mashed potatoes, etc, but seriously – serve them next to anything and they’re the perfect side dish.
Looking for them to become a main dish? Add them on top of rice or with pasta and you you have a simple meat free meal!
- Brussels Sprouts – be sure to trim them and cut them in half. By cutting them in half they’re not only easier to eat, but they will soak up the butter better.
- Butter – salted or not salted, although we always buy salted butter.
- Minced Garlic
- Whole Button Mushrooms – slice them up. You can also buy sliced mushrooms but I save myself 50 cents and slice them myself.
- Salt & Pepper to taste
How to Make Buttered 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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Buttered Brussels Sprouts and Mushrooms (20 Minutes!)Print
- 4 cups brussels sprouts trimmed and halved
- 5 tablespoons butter
- 2 cloves garlic minced
- 8 ounce package whole mushrooms sliced
- salt and pepper to taste
- Bring a pot of salted water to a boil over high heat. Add brussels sprouts and cook until a fork easily slides in, around 9-12 minutes. Drain brussels sprouts and set aside.
- Melt butter in a large skillet over medium heat. Add in minced garlic and mushrooms, cooking until the mushrooms lightly brown, about 5 minutes.
- Add brussels sprouts into the skillet, along with a sprinkle of salt and pepper to taste, and stir so everything is fully coated in the butter.
- Serve and enjoy these buttery brussels sprouts!