Roasted brussels sprouts alongside hearty portabella mushrooms, all tossed with fresh thyme, garlic and sweet shallots. A unique and flavorful Fall side dish that captures the wonder of roasted vegetables and the simplicity of quality ingredients.
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Roasted Brussels Sprouts with Portabella Mushrooms & Thyme
Ingredients:
- 1 lb. brussels sprouts, ends trimmed and cut in half lengthwise
- 4 oz. sliced portabella mushrooms
- 2 garlic cloves, minced
- 1 large shallot, sliced
- 1 Tablespoon fresh thyme, chopped
- 2 Tablespoons extra virgin olive oil
- Pinch of crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 375 degrees. Line a large baking dish with parchment paper. In a large mixing bowl, combine all of the ingredients, tossing to coat the vegetables with the olive oil. Arrange the mixture in a single layer on the parchment-lined baking sheet. Roast for 25 minutes, or until the vegetables are tender and the brussels sprouts lightly browned.
Tagged: brussels sprouts, garlic, mushrooms, portabella mushrooms, roasted vegetables, shallots, side dish, thyme
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