Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lb brussels sprouts
4 shallots, quartered
10 garlic cloves, peeled
1/2 lb shiitake mushroom caps
1 large fennel bulb
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
2 Tbsp fresh tarragon (or rosemary)
course sea salt and fresh ground pepper to taste
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Directions: |
Directions:Preheat oven to 450ºF. Prepare brussels sprouts by cutting any tough root ends and removing any blemished outer leaves. Slice in half through the base and place in a large bowl. Add shallots, garlic and mushroom caps.
Prepare fennel by trimming off dried root end and slicing bulb thinly widthwise. Add to vegetables and toss with olive oil, vinegar, tarragon, and salt and pepper.
Place in 9 x 12-inch glass or ceramic baking dish and roast uncovered for 25 minutes. Stir vegetables and roast 25 minutes more. Remove from oven and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes, baking time 50 minutes |
Personal
Notes: |
Personal
Notes: We found this recipe playing "pick-a-new-ingredient-blindfolded" in the index section of our newest cookbook. Fennel won - and this recipe has become one of our favorite veggie dishes! Great for dinner parties...leftovers awesome in omelets!
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