A Warm Recipe for the Last of Winter’s Harvest
March is here, but with this chilly weather you wouldn’t know that spring is just weeks away. Now is the perfect opportunity to sneak in some warming, winter vegetable dishes before the temperature starts to rise and spring comes into full bloom! This recipe from Integrative Nutrition graduate Terry Walters for Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms is perfect for late winter when Brussels sprouts and fennel are at the peak of their growing season. Serve this dish as a side with roasted chicken, or over quinoa for a warm, vegetarian dish.
Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms
- 1-1/2 pounds Brussels sprouts
- 4 shallots, quartered
- 10 garlic cloves, peeled
- 1/2 pound shiitake mushroom caps
- 1 large fennel bulb
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh tarragon or rosemary
- Coarse sea salt and freshly ground black pepper
- Preheat to 425°F.
- Prepare Brussels sprouts by cutting away tough root ends and removing any blemished outer leaves. Slice in half through the base and place in large bowl.
- Add shallots, garlic and mushroom caps.
- Prepare fennel by trimming off dried root end and slicing bulb thinly widthwise. Add to vegetables and toss with olive oil, vinegar, tarragon, and salt and pepper to taste.
- Place in 9 x12-inch glass or ceramic baking dish and roast uncovered 25 minutes.
- Stir vegetables and roast 25 minutes more.
- Remove from oven and serve.