ROASTED BRUSSELS SPROUTS
with FENNEL and SHIITAKE MUSHROOMS
Download PDFCLEAN FOOD, revised edition | Winter | Page 260
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 crosswise. Add to vegetables and toss with remaining ingredients. Place in 9 x 12-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
© 2012 Terry Walters
3 Comments
Ooh! This one is next. We made the sesame brussels last night.
Terry, this recipe is off the charts delicious. Ever since I bought your book my family has been eating well. Every week I picked a couple new things to try and they never fails to be incredible. Thank you!
Yea! I love success stories! Thanks for sharing my recipes with your family. Eat clean live well!
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