Monday, December 9, 2013

Roasted Brussel Sprouts and Cremini Mushrooms

It's been pretty crazy over here lately. Work has been exhausting and blogging has kind of been on the back burner. I finally had a chance to do some meal prep last night after work. I whipped up a few new recipes so I'll have some quick and healthy eats for the week. This recipe would make a great addition to your holiday feast!

I plan on pairing this with chicken sausage or eggs but it would also go great with any protein (pork tenderloin, turkey, ham). The great thing about roasting vegetables is you can eat them cold on a salad afterwards or warm them up and pair them with another side dish and main.

Roasted Brussel Sprouts and Cremini Mushrooms

-1 bag of brussel sprouts, cut in half
-1 box mushrooms, diced in 1/4s
-1-2T EVOO
-1 T parsley
-1/2 T thyme
-Salt/pepper to taste

1. Preheat oven to 400F
2. Toss all ingredients together until well combined
3. Place in pyrex dish and bake for ~30 minutes or until brussel sprouts are browned and tender.


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