Thyme Roasted Brussels Sprouts and Mushrooms

I love brussels sprouts!  And luckily they are plentiful this time of the year!  My favorite way to eat them is roasted in a little olive oil, because it brings out the flavor, the inside gets tender and the outside leaves get crispy.  Add a little sea salt, and they are like savory candy!  They are so simple to make, and so good!  The recipe I am sharing with you today combines them with mushrooms for a little bit of an earthy flavor, and shallots, for a little bit of sweet onion flavor, all combined with thyme, an aromatic herb that is awesome in anything this time of the year!  Eating healthy is easy when it tastes good like this! This is a great side dish for your Fall and Winter dinners, and so easy and fast to make!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 min. | Cook Time: 30 min. | Ready in: 40 min.

Ingredients

• 4 cups trimmed and halved organic brussels sprouts
• 2 cups halved crimini mushrooms
• 1 medium shallot, cut into thick julienne slices
• olive oil
• sea salt
• 1 tsp dried thyme

Instructions

1. Preheat the oven to 400F degrees.
2. Toss the veggies with just enough of the olive oil to coat, and sprinkle with sea salt and thyme.
3. Place in the oven and roast for about 20-30 minutes until the veggies are tender and starting to brown at the edges.
4. Place in a serving bowl, and serve!