Roasted Brussel Sprouts and Mushrooms


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…

Ingredients

12 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

Directions

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.

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2 thoughts on “Roasted Brussel Sprouts and Mushrooms

  1. Pingback: Roasted Shredded Brussell Sprouts « Edgy Veggie Bytes

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