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Burgundy Brussels Sprouts

Roasted Brussels sprouts are tossed in a creamy, rich Burgundy wine sauce with sautéed mushrooms and shallots.
Cook Time 25 minutes
Servings 100


  • 1 bag Pioneer® Roast Beef Flavored Gravy Mix (94544)
  • 1 qt. Water
  • 4 (750 ml) bottles Burgundy wine, reduced by half
  • 20 lb. Brussels sprouts, trimmed, cut in half lengthwise
  • 1 cup Olive oil
  • 8 lb. Mushrooms, sliced
  • 8 Shallots, diced
  • 1 lb. Butter
  • 1-2 cups Water
  • 1 qt. Heavy cream


  • Preheat oven to 350°F.
  • Toss Brussels sprouts in olive oil and season with salt and pepper. Place on sheet pans lined with foil and roast at 350°F for 15–20 minutes or until tender.
  • While Brussels sprouts are roasting, sauté mushrooms and shallots in butter over high heat until golden brown. Strain mushroom and shallot mixture and transfer to a separate container. Reserve liquid.
  • Deglaze pan with a cup or two of water. Add mushroom liquid, deglazing liquid, and reduced wine to a measuring pitcher. Add water if necessary to reach 3 qt. of liquid. Bring to a boil.
  • Whisk gravy mix into 1 qt. cool water. Whisk slurry into boiling liquid and simmer for 1 minute.
  • Add mushrooms to gravy. Simmer for 10 minutes, stirring occasionally. Add cream and simmer for 5 more minutes.
  • Place roasted Brussels sprouts in a large bowl. Pour gravy mixture over Brussels sprouts and stir to evenly coat all pieces. Serve warm.