Recipe for roasted Brussels sprouts and mushrooms
This is a really simple veggie side dish, but it was so delicious I thought I'd share my recipe.
I created this roasted Brussels sprouts and mushrooms recipe this weekend when I realized I needed to use the two main ingredients before they spoiled in my fridge.
I had my oven on anyway, so I thought I'd try roasting them. Here's the recipe.
Roasted Brussels Sprouts and Mushrooms
8 ounces fresh Brussels sprouts, stems removed and cut in half
8 ounces mushrooms, cut into thirds
3 tablespoons olive oil
1/2 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
Preheat oven to 350 degrees. Put olive oil in the bottom of a 9-inch-by-9-inch glass baking dish. Add sprouts and mushrooms and mix to coat. Sprinkle on seasonings and mix again.
Put in oven and check on them after a half hour. Give them a stir at this point.
Roast for about an hour total, or until the edges of the sprouts are turning brown and crispy.