Roasted Brussels Sprouts
400gms Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F (205 degrees C).
Trim the tip of and Brussels sprouts cut it to half, olive oil,
Take Brussels Sprouts, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.
Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 15 to 20 minutes, shaking pan every 5 to 7 minutes for even browning.
Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, when done. Serve immediately.
Mushroom Brussels Sprouts
4 cups Brussels sprouts
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
1 tablespoon fresh lemon juice
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned.
Add salt and Pepper as per taste and toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.