A bold, savory combination of antioxidant rich veggies – perfect for your holiday meal.
Prep Time:15 min
Cook Time:30 - 40 min
Total Time:13 minute
Yield:10 servings 1x
1.5 lbs fresh brussels sprouts, halved
1 medium red onion, chopped
6 thyme sprigs
1/2 cup EVOO
1 shallot, chopped
1 tsp black pepper
1 lb shitake mushrooms, sliced
1 tsp smoked paprika
1 tbsp soy sauce
Salt to taste
Preheat oven to 400 degrees F.
Mix brussels sprouts, red onion, shallot, thyme and 1/4 cup olive oil on baking sheet; sprinkle with salt and pepper
Roast in over for approximately 30 minutes (or until lightly browned), remove and discard thyme.
In a large skillet, heat 1/4 cup olive oil on high, then add mushrooms. Stir occasionally until browned (approximately 6 minutes), reduce heat to medium and continue to stir until mushrooms are slightly crispy, an additional 6 minutes.
Remove from heat and stir in soy sauce, paprika and salt to taste.
Transfer mushrooms to paper towel to dry, then stir in with other vegetables.