Brussels Sprout, Butternut Squash & Red Onion Dish

1 from 11 reviews

A bold, savory combination of antioxidant rich veggies – perfect for your holiday meal.


  • 1.5 lbs fresh brussels sprouts, halved
  • 1 medium red onion, chopped
  • 6 thyme sprigs
  • 1/2 cup EVOO
  • 1 shallot, chopped
  • 1 tsp black pepper
  • 1 lb shitake mushrooms, sliced
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce
  • Salt to taste


  1. Preheat oven to 400 degrees F.
  2. Mix brussels sprouts, red onion, shallot, thyme and 1/4 cup olive oil on baking sheet; sprinkle with salt and pepper
  3. Roast in over for approximately 30 minutes (or until lightly browned), remove and discard thyme.
  4. In a large skillet, heat 1/4 cup olive oil on high, then add mushrooms. Stir occasionally until browned (approximately 6 minutes), reduce heat to medium and continue to stir until mushrooms are slightly crispy, an additional 6 minutes.
  5. Remove from heat and stir in soy sauce, paprika and salt to taste.
  6. Transfer mushrooms to paper towel to dry, then stir in with other vegetables.