Roasted Brussels Sprouts With Fennel And Shiitake Mushrooms
- 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
- Preheat oven to 425u0b0F. 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.
brussels, shallots, garlic, shiitake mushroom, fennel bulb, extra virgin olive oil, balsamic vinegar, tarragon, salt
Taken from www.epicurious.com/recipes/member/views/roasted-brussels-sprouts-with-fennel-and-shiitake-mushrooms-50095225 (may not work)