Brussels Sprout, Butternut Squash & Red Onion Dish
A bold, savory combination of antioxidant rich veggies – perfect for your holiday meal.
- Prep Time: 15 min
- Cook Time: 30 - 40 min
- Total Time: 16 minute
- Yield: 10 servings 1x
- Category: Side Dish
- Cuisine: Vegetable
Ingredients
Scale
- 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
Instructions
- 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.