Baking Recipes By Mark / April 12, 2019 Share Tweet Pin Share Brussels sprouts can now be found in most grocery store produce sections. The old days of frozen blocks of Brussels Sprouts in some weird sauce thankfully are disappearing. Boiled, gummy, and stinky Brussels Sprouts are a thing of the past. Fresh Brussels Sprouts bring a great mild fresh flavor that compliments everything from fish to steaks to other vegetables. Here is one of my favorite all veggie mixes. Ingredients 1 to 1 1/2 lbs of trimmed and halved fresh Brussels Sprouts1/2 Yellow or Sweet Onion, chopped into large pieces1 lb of White or Portobello Mushrooms, roughly chopped6-8 cloves of Garlic, roughly smashed2 tbs Olive Oil (or Avocado Oil)1/2 tsp Red Pepper Flakes, or preference1 heaping teaspoon of course Kosher Salt or one shallow teaspoon of Table Salt5-6 grinds of fresh Black Pepper How To Oil up your favorite cookie sheet or pizza pan with sides and heat in a 400 degree oven for ten minutes. In the mean time, take a large bowl and add all the above ingredients. Toss to distribute the flavors and oil. Carefully remove the hot oiled pan from the oven and quickly pour on the vegetables. Shake a bit to distribute and then back into the oven for 15 minutes. Grab something chilled to sip on. After 15 minutes use a large spatula or a bench scraper to flip and move around the veggies and return to the oven for 10 – 15 more minutes to reach your preferred level of brown. Serve to the amazement of your taste buds and friends! Also check out our article Artful Asparagus.
