Sprouts, Squash and 'Shrooms Recipe

Name: Sprouts, Squash and 'Shrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint Brussels sprouts, tough outer leaves removed and halved from top to bottom; 1 pound baby carrots; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 shallots, sliced; 2 cloves garlic, gently crushed with the side of a knife and minced; 1 pint (about 6 ounces) white mushrooms, brushed clean, trimmed, and halved if medium or sliced, if large (leave whole if small); 1 cup white wine; 5 or 6 small pattypan squash, quartered (choose those that are light green but heavy for their size); 1/3 cup hoisin sauce, at room temperature

Servings: persons

1 pint Brussels sprouts, tough outer leaves removed and halved from top to bottom
1 pound baby carrots
1 tablespoon olive oil
1 tablespoon unsalted butter
2 shallots, sliced
2 cloves garlic, gently crushed with the side of a knife and minced
1 pint (about 6 ounces) white mushrooms, brushed clean, trimmed, and halved if medium or sliced, if large (leave whole if small)
1 cup white wine
5 or 6 small pattypan squash, quartered (choose those that are light green but heavy for their size)
1/3 cup hoisin sauce, at room temperature

1
Steam Brussels sprouts until they just begin to get tender, but are still bright green.
2
Remove from heat and set aside.
3
Boil baby carrots in salted water until just tender.
4
Do not over cook.
5
Remove from heat, drain and set aside.
6
In a large skillet or saute pan, heat the olive oil and butter over medium-high heat.
7
Add the shallots and garlic and cook until the shallots are translucent.
8
Add the mushrooms and cook until they begin to become tender and release their juices.
9
Let cook for a few minutes to allow flavors to blend.
10
Deglaze the pan with the white wine and add the pattypan squash.
11
reduce heat to low, cover and let cook until squash becomes tender but not mushy (about 15 minutes).
12
Remove cover and increase heat back up to medium or medium-high and allow most of wine to evaporate.
13
When most of the wine is gone, stir in the Brussels sprouts and carrots and gently stir to coat with the remaining pan juices.
14
Remove from heat and stir in hoisin sauce.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint Brussels sprouts, tough outer leaves removed and halved from top to bottom, 1 pound baby carrots, 1 tablespoon olive oil, 1 tablespoon unsalted butter, and more.

Yes, Sprouts, Squash and 'Shrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sprouts, Squash and 'Shrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions