Recipes: Roasted Curry Fennel Shrooms and Sproutsbir

I don't remember when I started loving Brussel sprouts, but whenever they come into the the markets I tend to eye them until I finally break and buy a bag of them. They're versatile little veggies and this is just one of my favorite preparations.

Prep. Time: 15 minutes
Cook Time: 20-25 minutes

1 lb brussel sprouts
1 lb cremini mushrooms
1 cloves of garlic minced
3 tbsp extra virgin olive oil
2 tsp curry powder
2 tsp fennel seed
Salt & Pepper to taste

Preheat the oven to 500 degrees.

Start by trimming off any bad spots from the brussel sprouts and halving them through the stem. Do the same for the mushrooms. Make sure you have as little water contact the mushrooms as possible. I clean them with a damp paper towel instead of submerging them in water.

Put the rest of the ingredients in a bowl and incorporate the olive oil and herbs. Add the sprouts and shrooms into the bowl and toss them together. Put everything into an oven safe pan and put them into your preheated oven for 20-25 minutes. If you baking sheet or pan is too small to have a single layer of sprouts and shrooms you'll have to turn them throughout the baking process. Check every 10 minutes to monitor their color.

They say to never over cook brussel sprouts but I love to get them a little charred on the outside making them slightly crispy. Serve and enjoy!

The great thing about this recipe is that you can really use any of your favorite spices in the mix. I sometimes just do olive oil, salt, and pepper and finish with some butter and almond slivers.