One of my friends made this dish for dinner a few months ago. I totally loved it, so I stole the recipe and have been playing around with it pretty much every week since then. Actually, I just needed to justify making it every 3 days…
Ingredients12 oz brussel sprouts, cut into quarters 10 oz baby portabella mushrooms, stems removed and cut into pieces about the same size as the brussel sprouts 1 large red onion, cut into pieces about the same size as the brussel sprouts 6 cloves garlic, cut into 6-8 pieces each 2 tbsp olive oil 1 tbsp lemon juice 1/2 tsp sea salt 1/4 tsp ground black pepper 1/4 tsp crushed red pepper 1/4 cup almonds, slivered or sliced
1. Line a 9-inch x 13-inch roasting pan with foil. Add all the ingredients to the pan and toss well. Roast at 425 F for 30 min, tossing every 10 mins.