Roasted Balsamic Mushrooms and Brussel Sprouts

Roasted Balsamic Mushrooms and Brussel Sprouts

Winter salad? Yes please! This incredibly delicious salad is super easy to make and tastes incredible. Zhoosh it up by adding some Sticky Balsamic Pearls for added sophistication and that wonderful flavour burst.

Here's the recipe - 

Serves 6 (as a side) or 2-3 serves as a full meal.
10 mins preparation time
30-45 minutes cooking time


250g mushrooms (small mushrooms, cleaned, halved or quartered)
300g brussel sprouts (halved or quartered)
2 tbsp Sticky Balsamic Extra Virgin Olive Oil (EVOO)
6 tbsp Sticky Balsamic Premium Reserve (I added more when the mushrooms and brussel sprouts were in the baking tray)
1 tbsp brown sugar (optional)
2 tbsp light soy sauce
2 cloves garlic (finely chopped)
1/4-1/2 tsp fresh thyme (or dry if you have it)
1/2 tsp freshly cracked black pepper
Salt & pepper to taste
1 cup quinoa (we used tri-colour quinoa)
1 handful spinach leaves
Sticky Balsamic Lemon Pearls


1. Preheat the oven to 200 degrees celcius.

2. Place the mushrooms and brussel sprouts to a baking dish (we also used baking paper). They should be close together, mostly in one layer.

3. In a small bowl, add EVOO, Reserve, sugar, soy, garlic, thyme, pepper ingredients and mix.

4. Drizzle the mix over the mushrooms and brussel sprouts, add more Reserve and EVOO if you want (we did) and stir to coat.

5. Roast for 30-45 minutes, stirring every 15 minutes until cooked

6. Cook quinoa

7. Once quinoa and mushrooms have cooled down, add to a bowl with the spinach and mix. Add salt and pepper to taste.

8. Garnish with Sticky Balsamic Lemon Pearls and serve (or serve, and then add Sticky Balsamic Lemon Pearls)

9. Devour!


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