Thanksgiving weekend is here, at least in Canada anyway! This is the first holiday in 19 months where we have been able to celebrate as a family together! To say that I was excited about attending Thanksgiving dinner was an understatement. I even chose what I was going to wear three weeks ago! In Ontario, the pandemic appears to be under control. Our case numbers are approximately 400-500 per day and more people are getting vaccinated. In Toronto, 81.5% of people 12 and older are fully vaccinated against COVID and the government of Ontario’s requirement to have a vaccine passport to enter restaurants, bars, sports venues, theatres and gyms means that even more people will be getting vaccinated. This is good news!
I attended my first blogging event in over 19 months on September 23, 2021. The event was held outside on a restaurant patio so this was reassuring even though all attendees had been double-vaxxed. I have to admit that it was great to mingle with fellow bloggers, as well as learn about Tero, a new home food recycling device that creates organic fertilizer for your garden. I will be talking more about Tero in the next week or two.
But back to Thanksgiving. The dinner was hosted by my stepmother, who prepared a turkey, mashed potatoes, broccoli salad, and Butternut squash soup. I prepared Roasted Brussels Sprouts with Mushrooms and Onion while my sister made a mixed green salad. Everything was delicious! Our Thanksgiving gathering was small by our own account – only eight people and everyone had received two vaccines.
In our family, Thanksgiving dinner musts include turkey, stuffing, gravy, cranberry sauce, mashed potatoes, Brussels sprouts, Butternut squash casserole or soup and pumpkin pie. I decided to dress my Brussels sprouts up a bit by adding mushrooms and onion and roasting them in Mina Single Origin Extra Virgin Olive Oil and Balsamic vinegar. If you didn’t enjoy eating Brussels sprouts as a kid (*puts hand up), do yourself a favour and try them roasted. They taste much better this way!
I love trying new extra virgin olive oils because each one has a distinct flavour. Mina Single Origin Extra Virgin Olive Oil has a pleasingly pungent flavour and is not heavy. The extra virgin olive oil definitely offset the bitterness of the Brussels sprouts! You may not be aware but many extra virgin olive oils are blended. Mina Single Origin Extra Virgin Olive Oil is made from olives that are grown and harvested on the Mina family farm in Morocco. You can purchase Mina Single Origin Extra Virgin Olive Oil at Sobeys.
I hope you are having a great Thanksgiving weekend. Let me know in the comment section if you get a chance to try Roasted Brussels Sprouts with Mushrooms and Onions. This is also a great recipe to make for Christmas dinner!
You might be interested in reading, “Butternut Squash and Apple Soup with Swiss Cheese“.
Equipment
- cutting board
- sharp knife
- two large pans
- parchment paper
Ingredients
- 64 Brussels sprouts I allowed 8 Brussels sprouts per person.
- 2 packages mushrooms
- 1 red onion
- 5 tablespoons Extra Virgin Olive Oil I used Mina Extra Virgin Olive Oil but you can use any brand.
- 1 tablespoon Balsamic vinegar
- 2 teaspoons Balsamic vinegar
- 1/4 teaspoon garlic powder OR 2 garlic cloves
- 1/8 teaspoon garlic powder OR 1 garlic clove
Instructions
- Wash Brussels sprouts and slice off ends. Slice Brussels sprouts in half. The hard shell should fall off the sprouts easily when you slice them. Discard shells.
- Heat oven to 425F.
- Peel onion and slice into thin strips.
- Wash and slice mushrooms.
- Place Brussels sprouts and onion in a bowl. Add 3 Tablespoons of extra virgin olive oil, 1 Tablespoon of Balsamic vinegar, 1 minced garlic clove (or 1/8 tsp of garlic powder if using) and pepper to taste to bowl. Stir to combine ingredients. Place Brussels sprouts and onion in a large baking pan lined with parchment paper. Roast for 30 minutes or until Brussels sprouts are caramelized (lightly browned).
- Place mushrooms in a bowl. Add 2 Tablespoon of extra virgin olive oil, 2 teaspoons of Balsamic vinegar , 2 minced garlic cloves (or 1/4 tsp or garlic powder if using) and pepper to taste to bowl. Stir to combine. Place mushrooms in a large baking pan lined with parchment paper. Roast in 425F oven for 18-20 minutes or until mushrooms are lightly browned.
- Combine Brussels sprouts, onion and mushrooms in a casserole serving dish and serve immediately.
What an interesting recipe. I do enjoy mushrooms and red onions but I never thought of cooking them together with Brussels sprouts.
I received many compliments on this recipe. You might enjoy it! Cheers, Lori
I’m so glad you got to celebrate Thanksgiving this year as a family. Thanks for the yummy recipe.
You’re welcome. Yes, I was thrilled to be celebrating Thanksgiving this year! Cheers, Lori
Nice combination of veggies with brussel sprout roasted , love these kinds of quick and easy meals.
I love quick and easy meals too! Cheers, Lori
This is new to me but seems like a nice recipe. I think it’s worth trying.
Yes, Brussels sprouts are very delicious roasted! I hope you try it! Cheers, Lori
Yum! This dish seems very hearty and healthy! Thanks for sharing.
Thanks! Yes, it’s a hearty vegetable dish for fall! Cheers, Lori
Happy Thanksgiving!! The food looks incredible, just love mushrooms!!
Thank you. I love mushrooms too and I thought they would taste good with Brussels sprouts! Cheers, Lori
I just LOVE roasted Brussels sprouts! It is so very delicious, I am always very happy to eat it. very nice recipe in general
Thank you. Yes, aren’t Brussels sprouts delicious? I love them too! Cheers, Lori
I really do like brussel sprouts. It’s great to discover a different recipe for the. This sounds tasty.
Thanks. I hope you enjoy my recipe! Cheers, Lori
Nice combination of vegetables and quite an interesting recipe. I would love to try it out this weekend.
This looks great – now I know what I’m serving next week-end.
Oh, that’s great! I hope you enjoy it! Cheers, Lori
I am not a great lover of Brussels but hubby and my daughter both love them so I try to cook them occasionally, I will have to give this recipe a try sometime!
I never liked Brussels sprouts before because people used to boil them to death lol. When you roast them, they taste so much better! Cheers, Lori
Great fall recipe to have on hand.
Looks delicious! It’s a must try recipe. I love brussel sprouts and would really enjoy this recipe variation.
I love brussel sprouts. This recipe sounds delicious.
I love them roasted! I hope you enjoy this recipe! Cheers, Lori
I love roasting brussel sprouts! It’s the only way I’ll eat them.
I am the same. I can’t eat them boiled! Cheers, Lori
Thanks so much for this delightful recipe.
You’re welcome. I hope you enjoy it! Cheers, Lori
I’m not a big fan of brussel sprouts but this recipe sounds so good I might have to try it.
Roasting Brussels sprouts makes them taste so much better! You might like them! Cheers, Lori
I love making roasted Brussels Sprouts I will have to try this recipe
I love make roasted Brussels sprouts too! They are so delicious! Cheers, Lori
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