Wild Mushrooms and Brussels Sprouts

Our Ascolano Extra Virgin Olive Oil combined with our Traditional Balsamic balance these fall flavors for a multifaceted side dish worthy of the holiday table.

Serves 6

1 lb wild mushrooms, cut into large bite-size pieces
1 lb brussels sprouts, trimmed and halved
Ascolano Extra Virgin Olive Oil
kosher salt
freshly ground black pepper
3 large shallots, peeled and thinly sliced
1 2" piece cinnamon stick
1 ½ T Traditional Balsamic
¼ c chopped Italian parsley

Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; coat with approximately 1/4 c olive oil, 1/2 t salt, and 1/4 t pepper. On a separate rimmed baking sheet, toss brussel sprouts with 2 T oil, 1/2 t, and 1/4 t pepper.


Roast both pans of vegetables, occasionally tossing for 20 to 25 minutes until the vegatables are brown and tender. Pro tip: The mushrooms may be done first, so keep an eye on them. While the vegetables cook, heat 2 Tbsp oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick, and a pinch of salt; cook, occasionally tossing, until shallots are caramelized and tender, 5 to 10 minutes. Discard cinnamon stick.


In a large bowl, toss together vegetables, shallots, and vinegar. Taste and adjust seasonings if necessary. Toss in parsley and serve at once.

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