Roasted Brussel Sprouts with Rosemary, Pecans, and Shiitake Mushrooms

I wanted to make something other than the typical maple-roasted Brussels and the rosemary in my garden inspired me. The first time I made this dish for a Christmas dinner I infused some olive oil with fresh garlic and rosemary. While it was delicious, I have tweaked the recipe to make it quicker and easier to whip up at a moment's notice.

I like to serve these Brussels over quinoa with a lemon tahini sauce (recipe included) and a side of Middle Eastern spiced tofu and sautéed greens. However, they are good plain.

Ingredients:

• 2-3 cups Brussel sprouts, halved or quartered if large

• 1/2 cup pecans, roughly chopped

• 1-2 Tbsp fresh rosemary, minced or snipped

• 1 carton (about 1 1/2 cups) shiitake mushrooms, sliced (sub cremini or baby Bella mushrooms)

• 1-4 tbsp olive oil, use as little or as much as you prefer

• 1 1/2 tsp garlic powder

• Salt and pepper to taste

• Optional: lemon tahini sauce (recipe below)

Note: a store-bought rosemary or garlic infused olive oil would work nicely in this recipe.

Instructions:

1. Preheat oven to 400 degrees.

2. Mix all the ingredients together and place on a parchment-lined baking pan.

3. Cook for 40-50 minutes or until browned, mixing half way through.

4. Serve plain or over quinoa with a lemon tahini sauce (see recipe below).

Lemon Tahini Sauce:

• 2 heaping tbsp tahini (I like this one)

• 2-3 garlic cloves

• Juice from 1 lemon

• 3-4 tbsp water, depending on desired thickness

• Salt and pepper to taste

• Optional: sprinkle of paprika or smoked paprika

Place ingredients in a Vitamix and blend until smooth. Taste and adjust seasoning.