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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 lb brussels sprouts |
12 cups baby bella mushrooms, quartered |
1 dozen pearl onions |
2- 1 1/4 lobsters, boiled and shelled |
2 t olive oil |
sea salt to taste |
fresh cracked pepper, to taste |
1 tsp garlic powder |
2 t butter |
Directions:
1. Preheat oven to 450
2. Wash vegetables, and clean the brussels sprouts by trimming the stem, and removing any loose leaves.
3. Cut the brussels sprouts in half, the long way
4. Blanch the pearl onions (place in boiling water for approximately 40 seconds, and then in an ice bath to stop cooking)
5. Cut the stem end, and the pearl onions should 'pop' right out of their skins
6. Place all veggies in a large bowl, and toss with olive oil, sea salt, fresh cracked pepper, and garlic powder
7. Lay them out on a large cookie sheet, cut side of sprouts facing down, and roast for 30 minutes
8. Melt 2 T butter in the microwave, or on the stove top
9. When veggies are done roasting, place back in then bowl with cut up lobster, and toss with butter
10. Serve hot!! (Shown served with pan seared salmon with a creamy dill sauce)
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