Roasted Brussels Sprouts and Mushrooms.
Roasted Brussels sprouts and mushrooms have a wonderful texture and flavor. This side dish is perfect for a holiday meal or a Sunday dinner.
Ingredients
- 16 ounces Brussels sprouts
- 12 ounces Baby Bella mushrooms
- 2 Tablespoons olive oil
For the dressing:
- 1 Tablespoon mustard
- 1 ½ Tablespoons maple syrup
- 2 Tablespoons olive oil
- 1 ½ Tablespoons white vinegar
Instructions
- Preheat the oven to 400 degrees F. Soak the sprouts for a few minutes in a bowl of water to remove any dirt. Trim the ends off the sprouts and remove any leaves that don't look good.
- Slice the Brussels sprouts in half and place them on a parchment paper lined baking sheet. Clean the mushrooms and slice them in half and add to the baking sheet as well. Drizzle with 2 Tablespoons olive oil.
- Bake at 400 degrees F for about 35-40 minutes.
- In a small bowl, whisk together the dressing ingredients.
- Put the roasted mushrooms and Brussels sprouts in a serving bowl and drizzle with the dressing. Toss to coat. Season with salt and pepper if desired.
Notes
Store leftovers in the fridge. They should stay fresh for about 3 days, but they are really best when they are first made.
Nutrition
Calories: 215kcalCarbohydrates: 19gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 76mgPotassium: 845mgFiber: 5gSugar: 9gVitamin A: 858IUVitamin C: 96mgCalcium: 74mgIron: 2mg
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