roasted brussels and mushrooms

Another day. More brussels.

Yes. we have brussels all the time. But, with four kiddos ad two parents, if there is one vegetable that everyone loves and will eat, you better bet we are eating it as much as we can.

Ingredients:

1 pack brussel sprouts, halved

1 pack oyster mushrooms

2 cloves garlic, peeled and thinly sliced

6 stems thyme, stems discarded

4 Tbsp evoo

1 Tbsp balsamic vinegar

1 tsp salt

Directions:

Preheat oven to 425.

Toss all ingredients together in a bowl. Pour out on to a tin foil lined jelly roll pan.

Roast for 20 minutes. Then toss.

Roast for an additional 10 minutes, until vegetables are cooked through and slightly browned.