Roasted Brussels Sprouts With Wild Mushrooms And Cream

1. 1

   Heat oven to 450

2. 2

   Spread brussel sprouts on sheet drizzle with 3 tbsp oil

3. 3

   Toss to coat

4. 4

   Roast until brown, 25 min

5. 5

   Set aside

6. 6

   Heat 12-inch skillet over high heat

7. 7

   Add 1tbsp oil and 2 tbsp butter

8. 8

   When butter is melted, add mushrooms

9. 9

   Cook until mushrooms are brown. Transfer to plate. (Recipe can be done up to 8 hours ahead to this point.)

10. 10

    Set skillet over high heat add remaining 1 tbsp of butter and oil.

11. 11

    When butter is melted, add shallot, season with salt. Add wine and cook till reduced by half. Return mushrooms to skillet add brussel sprouts and cream. Add few grinds of pepper. Continue to cook until cream thickens and coats the vegetables. 3-4 min

* Per serving · 4 servings · Values may vary.

No additional tips available.