Brussels sprouts and mushrooms combine beautifully and make a delicious side dish or appetizer.
Preheat the oven to 400° F
16 ounces fresh Brussels sprouts, ends trimmed and halved
16 ounces of baby Bella mushrooms, halved
2 tablespoons extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place everything in a large mixing bowl. Using your hands, gently toss to coat the vegetables.
Spill the Brussels sprouts and mushrooms onto a lined-rimmed baking sheet.
Roast for 20 to 30 minutes, turning at the halfway mark until the Brussels sprouts are fork-tender and the mushrooms and sprouts brown slightly and are slightly crispy around the edges.
For added flavor, drizzle a little balsamic glaze over the top just before serving.
