Pan Seared Brussels Sprouts and Mushrooms

Course: Main Course, Side Dish
Cuisine: North American, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 138kcal
Author: Lord Byron's Kitchen
A hearty and delicious side dish that comes together in one pan; Pan Seared Brussels Sprouts and Mushrooms is a meaty, vegetarian alternative. Serve with fried eggs for a complete meal!
Print Recipe


  • 1 tablepoon olive oil
  • 1 tablespoon butter
  • 500 grams cremini mushrooms, quartered
  • 1/2 cup onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 4 cups Brussels sprouts, trimmed, washed, and halved
  • 1 teaspoon dried thyme
  • 1 teaspoon spicy mustard
  • 1 tablespoon summer savoury leaves, plus more for garnish
  • 4 large eggs, optional


  • Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet.  Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.
  • Next, add the dried thyme, garlic, sprouts, mustard, and the summer savoury.  Stir to combine with the mushrooms.  Allow the sprouts to sear and caramelize - about 15 minutes.
  • While the sprouts are cooking, you can fry the eggs, sunny-side-up, if you are adding a fried egg to the top of your serving.  Otherwise, skip this step.
  • Once the sprouts are done, serve immediately with a few summer savoury leaves for garnish.


Nutritional information does not include the fried egg.


Calories: 138kcal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 361mg | Potassium: 979mg | Fiber: 6g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 78.9mg | Calcium: 152mg | Iron: 3.4mg