extra-virgin olive oil
coarse salt and pepper
fresh whole mushrooms
( halved or quartered)
fresh Brussels sprouts, trimmed and halved lengthwise
( quartered if large)
- Preheat over to 450°F.
- On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
- Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
- Serve hot, drizzled with balsamic vinegar, if desired.