Roasted Brussels Sprouts, Mushrooms, and Shallots
Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 8 slices bacon, chopped
- 4 shallots, quartered
- 2 (8-oz) pkg whole baby portobello mushrooms
- 6 cloves garlic
- 3 Tbsp olive oil
- 2 tsp dried thyme
- 1 tsp paprika
- 1 tsp ground mustard
- 1 tsp kosher salt
- 1 tsp pepper
Instructions
- Preheat oven to 425°F. Toss together all ingredients in a large bowl; divide among 2 large lightly greased rimmed baking sheets. Spread in a single layer.
- Bake 25 minutes or until bacon is crisp and vegetables are browned and tender.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
222
|
222
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 12 | 12 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 549 | 549 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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