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April 7, 2013

Recipe for Roasted Brussels Sprouts and Mushrooms

Click for Recipe for Roasted Brussels Sprouts and Mushrooms with Ramps
Roasted Brussels Sprouts and Mushrooms with Ramps

My two boys love Brussels sprouts. At the grocery store this morning my oldest spotted Brussels sprouts on sale and got very excited. He then commenced to beg me to buy some for dinner. Of course I said yes, who doesn't love a child that begs for vegetables. Growing up my mother only knew how to make Brussels sprouts one way, boiled. While my mother was lucky in that I loved
Brussels sprouts regardless, all my friends hated the vegetable. After getting married I tried a recipe for roasted Brussels sprouts and my husband and I fell in love with the cooking method. Now I make roasted Brussels sprouts a lot in the spring and my whole family loves them. Tonight I made roasted Brussels sprouts and mushrooms, here is the recipe.
  • 1 pound Brussels sprouts, ends cut off and cut in half lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1/2-3/4 teaspoon kosher salt
  • 8 oz button mushrooms (or the mushroom of your choice)
  • 1/8 teaspoon fresh ground pepper
  • If desired you can squeeze fresh lemon juice over the roasted veggies before serving
 Toss all ingredients together in a bowl. I added 3 diced young ramps for flavor, shallots would also work (however, this isn't a necessary step). Place on a baking sheet and roast in a pre-heated 400 degree oven for 20-30 minutes. Toss the vegetables every 10 minutes to prevent burning. If you want a bit of extra flavor you can add cooked crumbled bacon over the vegetables before serving.

That's it. Roasting vegetables is a great way to get kids to eat vegetables and my whole family loves it. It also works well with asparagus or green beans.

14 comments:

  1. Not a big brussel sprouts fan but roasting them might make it more attractive to my palate!

    Phil
    www.blog.theregularguynyc.com

    ReplyDelete
    Replies
    1. They really are better roasted I promise :)

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  2. Sounds delicious! You're right about roasting veggies - my kids prefer them that way, too.

    ReplyDelete
    Replies
    1. They really are more kid friendly when roasted.

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  3. I've only had this veggie frozen as a child, and I wasn't a fan. I bet I'd like it quite a bit now, and roasting really appeals to me.

    ReplyDelete
    Replies
    1. Frozen Brussels sprouts are the worst, they get so mushy, yuck!

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  4. Oh my, those look delicious. We love both brussels sprouts and mushrooms.

    ReplyDelete
  5. Those look good.......Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

    ReplyDelete
  6. Now I must admit that I have never tried brussel sprouts. They get such a bad rap. Just looking at the photo, though, I'm thinking that perhaps I shouldn't be so hard on them. Perhaps roasting them is the key. I should give this a try...

    Sharon
    http://makeitorfixit.com

    ReplyDelete
    Replies
    1. Roasting them really does make them taste better. They are also delicious shredded and cooked with white wine.

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