Roasting is one of my favorite ways to prepare vegetables. Take just about any vegetable, add a fat, some salt and pepper, and heat from the oven and you wind up with a sweetly caramelized, tender and delicious, totally transformed creation. Even if you think you don’t like a certain vegetable, I challenge you to try it roasted. You just might change your mind.

Brussels sprouts and mushrooms are a wonderfully earthy combination. When roasted, they both become tender but they also retain some density to them, almost a meaty chew. A winter staple in our house, I hope you like them too!

Roasted Brussels Sprouts with Mushrooms

2 lbs. Brussels sprouts, trimmed and halved or quartered

2 1/2 c. thickly sliced mushrooms

1/2 an onion

5 cloves of whole, peeled garlic

2 Tbsp. fat of choice, melted if solid (I used freshly rendered lard from a pastured pig)

3/4 tsp. salt

pepper to taste

2 tsp. parsley, optional garnish

1/2 tsp. orange zest, optional garnish

Directions

1) Preheat oven to 400 degrees. Toss the Brussels sprouts with the mushrooms on a rimmed baking sheet.

2) Slice the halved onion lengthwise down the middle and then crosswise into 1/2 inch slices. Break apart and place on the baking sheet with the sprouts and mushrooms. Add the garlic, lard or other fat, salt and pepper, and toss thoroughly to combine.

3) Roast in the oven, stirring occasionally, until tender and well caramelized, about 35 minutes. Remove from the oven, taste to adjust seasonings, and add parsley and orange zest if desired.

Serves 4