Roasted Brussels Sprouts With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Martha Stewart Ingredients:
1 tablespoon extra-virgin olive oil |
1 tablespoon chopped thyme |
coarse salt and pepper |
12 ounces fresh whole mushrooms (halved or quartered) |
12 ounces fresh brussels sprouts, trimmed and halved lengthwise (quartered if large) |
2 tablespoons balsamic vinegar (optional) |
Directions:
1. Preheat over to 450°F.
2. On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
3. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
4. Serve hot, drizzled with balsamic vinegar, if desired.
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