Balsamic Roasted Brussels Sprouts And Mushrooms

🧂 Ingredients

• 20 medium Brussels sprouts

  about 2 lb, 900 grams, cut in halves and hardened ends removed
• 14 button mushrooms

  1/2 lb or 250 grams
• 2 tablespoons olive oil
• ½ teaspoon salt
• 6 tablespoons olive oil
• 3 tablespoons Balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon hot mustard

  e.g. hot English
• 1 garlic clove

  minced or diced
• Garnish: 5-6 fresh mint leaves

  thinly sliced

Instructions

• 1 Preheat the oven to 200 C / 400 F. Grease a flat baking tray (sheet pan) with a
  little oil.
• 2 Combine halved Brussels sprouts and mushrooms in a mixing bowl and drizzle with
  a tablespoon or two of olive oil. Toss through to coat.
• 3 Spread evenly on a baking tray cut side up (make sure it’s a flat tray!) and pop
  in the oven. Cook for a total of about 25-30 minutes (maybe 35 depending on your
  oven), until golden brown and crispy. Make sure to take the tray out after 10-15
  minute and remove any single Brussels sprouts leaves as they will have browned
  by now. Keep them in a bowl. Pop the tray back in to keep roasting.
• 4 While the veggies are roasting, mix the dressing and set aside.
• 5 Remove the tray from the oven once cooked. Season the vegetables generously with
  salt (about 1/2 a teaspoon or a bit more) and transfer to a serving bowl. Pour
  the dressing over the top (you can do half of it to being with). Top with fresh
  mint and serve while warm (although they will taste just as amazing once cooled
  down).

Nutrition Info