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Roasted Brussels Sprouts with Mushrooms, Onion and Extra Virgin Olive Oil

5 from 5 votes
Cook Time 30 mins
Course Side Dish, Side Vegetable
Cuisine Canadian, Vegan
Servings 8

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.
Keyword Brussels sprouts