Balsamic Roasted Brussels Sprouts and Mushrooms


Balsamic Roasted Brussels Sprouts and Mushrooms

Makes 4 servings

1 pound Brussels sprouts

8 ounces cremini mushrooms, quartered

3 tablespoons olive oil

2 tablespoons balsamic vinegar

¼ teaspoon salt

1. Preheat oven to 425F. Trim off end of sprouts and half lengthwise. Place sprouts, mushrooms, olive oil, vinegar, and salt into a parchment-lined baking sheet. Toss to combine. Roast in oven for 20-25 minutes, until crisp and tender.