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Рецепт Roasted Brussels Sprouts with Smoky Portobellos
by Anne

Even though it’s cold here in New Jersey, the new year is heating up with smoke and spiciness. . . that is for the Recipe Reduxers. The January Recipe Redux theme is to make a healthy dish that’s heated up with smoke or spices.

I recently discovered smoked paprika, and love the way it tastes on mushrooms that have been slowly roasted until they are almost dry. It’s hard to believe, but once the mushrooms are done, they taste a little bit like bacon which got me to thinking about brussels sprouts and bacon sans the bacon.

They even look like over cooked bacon, the smoked paprika darkens them. . .

And when they are combined with brussels sprouts, the smokiness and texture taste add an interesting contrast to the ropasted brussels sprouts.

Roasted Brussels Sprouts with Smoky Portobellos

INGREDIENTS

INSTRUCTIONS

Slice the mushrooms as thin as you can

Line a baking sheet with parchment paper and spread one tablespoon of oil on parchment paper

Place the mushroom slices on the baking sheet in a single layer, and sprinkle smoked paprika on top

Roast in oven at 400 degrees for 10 minutes, until their liquid has evaporated and they begin to shrivel

Reduce heat to 325 and continue to cook until they begin to crisp, about another 15 to 20 minutes

Remove from oven and let cool

Raise oven temperature to 400

Place Brussels sprouts in a bowl along with the shallots, garlic and oil and mix well

Spread Brussels sprout mixture on baking sheet lined with parchment and roast in oven for 15 to 20 minutes until they are cooked to desired texture

While Brussels sprouts are cooking break up mushrooms slices and set aside

Once Brussels are done, remove from oven; add the mushrooms and place back in oven for 5 to 8 minutes to heat the mushrooms.

2.5

http://simpleandsavory.com/roasted-brussels-sprouts-with-smoky-portobellos/

Simple and Savory

Check out some of the other reduxer recipes below: