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.