Roasted Brussels Sprouts and Shitakes
Active Time: 10 minutes | Total Time: 45 minutes | Serves 4 | Vegan | Gluten Free
- 1¼ pounds Brussels sprouts
- 8 ounces shitake mushrooms
- 2 cloves garlic, chopped
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Grated zest from 1 lemon
Heat the oven (with the oven rack in the middle) to 425°F.
Trim the bottoms of the Brussels sprouts and discard. Slice the Brussels sprouts in half and put on a rimmed sheet pan.
Gently pull off the stems from the mushroom caps and discard. Using a damp paper towel, wipe off any dirt that’s the mushroom caps. Thinly slice the caps and add to the pan. Chop the garlic and add to the pan as well.
Drizzle the vegetables with the oil and sprinkle with salt and pepper. Use your hands to toss everything together until well coated with the oil. Arrange in a single layer with the cut sides of the Brussels sprouts down.
Roast until the shitake mushrooms are almost crisp and the Brussels sprouts are tender, 25 to 35 minutes. Transfer them to a serving bowl and grate the lemon zest over the top.
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