Roasted Brussels Sprouts and Mushrooms

Sometimes I think Arthur is just like Brussels sprouts – they are both bitter on the first bite when you first know them and definitely not for everybody but after spending more time with them, you can finally understand, appreciate and love them. Arthur is a handful, at times a bit too much such that he got returned several times before and believes me that we have thought about it before. But we decided to toughen up and stick with him, it’s a continuous process and we are hoping that he will realize that we really love him and are committed to him.

I love making this roasted Brussels Sprouts and Mushrooms dish because they are simple to make, healthy and very delicious. Perfect for a side-dish of a meat or pasta course.


Ingredients:
1 lb Brussels Sprouts
1 lb mixed mushroom (I used a mix of Shiitake and King Trumpet mushroom)
olive oil
salt & pepper

Directions:

• Preheat oven to 400F.
• Cut off the brown ends of the Brussels Sprouts and pull off any yellow outer leaves.
• Clean the mushroom by wiping it using a dry paper towel. Do not wash them. Cut into halves if they are big.
• Spread the sprouts and mushroom on a baking pan and drizzle with a couple tablespoon of olive oil.
• Sprinkle with salt and pepper and cook for 35-40 minutes until crisp on the outside.
• Shake the pan a couple of time to brown the sprouts and mushrooms evenly.
• Sprinkle with some more salt and pepper if needed.