Brussels Sprouts with Cranberries and Shitake Mushrooms

By Chef Josh Taylor

Brussels sprouts are one of my favorite vegetables. Full of antioxidants, fiber, folate, and vitamin C, this power-packed veggie makes for a great side or main dish

Brussels Sprouts with Shitake Mushrooms

Brussels Sprouts with Dried Cranberries and Shitake Mushrooms

Serves 4

1 pound Brussels sprouts

1 tablespoon olive oil

¾ teaspoon salt

½ teaspoon pepper

1 cup sliced shitake mushrooms

½ teaspoon olive oil

¼ cup sliced almonds

½ tablespoon balsamic vinegar

½ tablespoon honey

¼ cup dried cranberries

  1. Trim the root ends off the Brussels sprouts and cut in half, lengthwise.
  2. Toss the Brussels in the oil, salt and pepper and place in a 350 degree oven for around 16 minutes.
  3. Place the almonds on a baking sheet and place in the oven for around 6 minutes or until they become golden brown.
  4. While the Brussels are cooking, heat the remaining oil in a sauté pan and cook the mushrooms until they are tender.
  5. When everything is finished cooking, toss together and serve.