Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms
CLEAN FOOD | Winter | Page 220
ROASTING BRUSSELS SPROUTS CHANGES their dense texture and makes them soft and delicious, particularly when combined with these other caramelized vegetables. Brussels sprouts are a rich source of antioxidants and are desirable for their antibiotic and antiviral properties.
INGREDIENTS
1-1/2 pounds Brussels sprouts
4 shallots, quartered
10 garlic cloves, peeled
1/2 pound shiitake mushroom caps
1 large fennel bulb
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh tarragon or rosemary
Coarse sea salt and freshly ground black pepper
PREPARATION
Preheat to 425°F.
Prepare Brussels sprouts by cutting away tough root ends and removing any blemished outer leaves. Slice in half through the base and place in 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 to taste. Place in 9 x12-inch glass or ceramic baking dish and roast uncovered 25 minutes. Stir vegetables and roast 25 minutes more. Remove from oven and serve.
SERVES 6
One Comment
Ooh! This one is next. We made the sesame brussels last night.
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