- 1 pound brussels sprouts
- 8 ounces sliced mushrooms
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
|Calories120Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
Amy Pennybaker 19 Dec 2018
Very good, I feel like it could have used a little more seasoning of some kind. Overall very good and would make again.
Jennifer Welsh 25 Nov 2018
I threw in the shrooms and added cauliflower and slivered garlic, along with garlic herb seasoning, dried rosemary, and Himalayan sea salt.
Pfitzner 20 Nov 2018
With this I'm turning my family into Brussels lovers! I love the meaty mushrooms but I've used radishes instead and still tastes divine! I've also used melted Ghee as I'm not a huge lover of Olive oil and it still works fine.
Di 6 Nov 2018
Very succulent and flavorful dish
Michel 1 Nov 2018
Great way to eat Brussels sprouts.
jenna 10 Sep 2018
This is an amazing dish! Will definitely male again!
Dani 24 Dec 2017
Amazing recipe and super easy, I’ve made it 3 times now and my family loves it!!! Thank you for this Yummly recipe I️ loved it
Christel D. 31 Oct 2017
Easy to make and very tasty. Even got the kids to try it, but they did not like it. Think I will have to do this again at Christmas.
Priscilla V. 28 Jul 2017
Yum, very filling and easy to make.
Karen M. 4 Oct 2016
Mushrooms are like meaty little sponges for the flavor, and the almost bitter greenness of the sprouts is heavenly with the garlic. I lightly sprinkled a little extra garlic powder and salt before roasting. Very yummy healthy dish!
Jonnie W. 7 Jun 2016
The best Brussels sprout recipe out there. Full of flavor and super simple. Even reheats wonderfully.