Balsamic roasted brussels sprouts and mushrooms

So here I am with the first offering (luckily not burnt) of the year - roasted brussels sprouts, which I simply adore. The recipe is simpler than simple and I've been eating this for four days straight - although not JUST this, of course, otherwise I'd be my own jet-pack being propelled around by - er, you know, natural gas. (Not petroleum - respect for the earth's resources and all that).

I love the flavour of balsamic vinegar and it goes beautifully well with the sprouts. It doesn't hurt the mushrooms either, although you don't HAVE to use mushrooms at all if you don't want to.

Do try this, if you're a brussels sprouts fan like me.

Recipe for: Balsamic roasted brussels sprouts and mushrooms



Ingredients:



12-15 medium sized brussels sprouts, trimmed and sliced vertically in half
10 baby chestnut mushrooms, wiped clean
1-2 tbsp good quality balsamic vinegar
1 tbsp Worcestershire sauce
1 tsp olive oil or 2-3 sprays of Pam
1/2 tsp dried thyme or a few sprigs of fresh (I used lemon thyme)
Salt and freshly-milled pepper to taste

Method:



Toss all the ingredients together well, and roast in the oven for 20-25 minutes at 200C (about 390F), until the sprouts are caramelised and cooked. Check on them after 20 minutes, and do not let them get mushy. Serve warm as a side dish. I like it as a snack too.

BALSAMIC ROASTED BRUSSELS SPROUTS AND MUSHROOMS

Ingredients:

12-15 medium sized brussels sprouts, trimmed and sliced vertically in half
10 baby chestnut mushrooms, wiped clean
1 tbsp good quality balsamic vinegar
1 tbsp Worcestershire sauce
1 tsp olive oil or 2-3 sprays of Pam
1/2 tsp dried thyme or a few sprigs of fresh (I used lemon thyme)
Salt and freshly-milled pepper to taste

Method:

Toss all the ingredients together well, and roast in the oven for 20-25 minutes at 200C (about 390F), until the sprouts are caramelised and cooked. Check on them after 20 minutes, and do not let them get mushy. Serve warm as a side dish. I like it as a snack too.