I LOVE Brussels Sprouts. Love them. But lots of folks don’t. One of the biggest reasons for that, I think, is that most folks haven’t had them prepared correctly. Now wait before you jump to the conclusion that I just said your mama didn’t know how to cook. That’s not what I mean. For the most part, people cook Brussels Sprouts to death. When they get cooked to death, the get bitter and kinda slimy. Now, I am not saying that your mama was the only one that did this, lots of mama’s did. It was the cool thing to do… you know… to overcook Brussels Sprouts. 🙂 Well, it’s time to change that. If you have tasted these little babies and hated them, give this recipe a try. Even my vegetable haters LOVE these Brussels Sprouts. To kick them up a notch, you can even sprinkle a little grated Parmesan cheese over them when you take them out of the oven… ooooo, weeee! So good! Y’all enjoy!
Roasted Brussels Sprouts with Mushrooms
- 1 lb Brussels sprouts
- 8 ounces sliced mushrooms
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 400° F. Wash the Brussels sprouts then trim the stems and cut the Brussels sprouts in half. Add the sprouts and mushrooms to a large bowl. Drizzle with the olive oil and season with the garlic powder, salt, and pepper. Toss to coat. Place the Brussels sprouts and mushrooms on a rimmed baking sheet and bake for 20 to 25 minutes or until the Brussels sprouts are tender when pierced with a knife.