Sautéed Brussels Sprouts and Mushrooms with Shallot and Balsamic Reduction

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender sautéed Brussels sprouts and earthy mushrooms cooked with sweet shallots and finished with a tangy balsamic reduction for a satisfying vegetable side. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs Brussels sprouts, cremini mushrooms, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 160 cal/serving

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Ingredients

1 lb, trimmed and halved Brussels sprouts
8 oz, sliced cremini mushrooms
2 medium, thinly sliced shallots
3 cloves, minced garlic
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp sea salt
1/2 tsp black pepper
1 tsp, chopped fresh thyme

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 thinly sliced shallots and sauté for 3 minutes until softened and fragrant.
Step 2: Add 1 pound halved Brussels sprouts and 8 ounces sliced cremini mushrooms to the skillet. Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 8-10 minutes until vegetables are tender and edges are caramelized.
Step 3: Stir in 3 minced garlic cloves and 1 teaspoon chopped fresh thyme. Sauté for 1 more minute until garlic is fragrant.
Step 4: Remove the vegetables to a bowl and wipe the skillet clean. Add 2 tablespoons balsamic vinegar and 1 tablespoon olive oil to the skillet over medium heat. Cook for 2-3 minutes, stirring frequently, until the balsamic reduces to a syrupy consistency.
Step 5: Pour the balsamic reduction over the sautéed Brussels sprouts and mushrooms, toss gently, and serve warm.