Roasting mushrooms and Brussels sprouts is a simple way to create an elegant side dish for the holiday table and seasonal entertaining. See the Tip for doubling the recipe to serve a crowd.
1 jar (6 oz.) Del Monte® Sliced Mushrooms
1 cup sliced yellow onion (about 1/2 medium onion)
3 Tbsp. Country Crock® Plant Butter with Olive Oil, divided
1/4 tsp. each kosher salt and black pepper
1 lb. Brussels sprouts, ends trimmed, quartered lengthwise
2 cloves garlic, minced
1 Tbsp. chopped fresh thyme
1 Tbsp. fresh lemon juice (about 1/2 lemon)
1/2 cup chopped toasted pecans
2 Tbsp. grated Parmesan
Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Drain mushrooms and pat dry thoroughly with a clean kitchen towel or paper towels.
Place mushrooms, onions and 1 Tbsp. plant butter on baking sheet; toss with salt and pepper. Spread out in an even layer. Roast 5 minutes; stir. Roast 10 minutes or until mushrooms start to brown. With a wooden spoon, push mushrooms and onions to one side of the baking sheet. In the cleared area, add remaining 2 Tbsp. plant butter and let it melt a bit before tossing with the Brussels sprouts. Roast 30 to 35 minutes until crisp and browned in several areas.
Stir all vegetables together along with garlic and thyme; roast 5 minutes. Drizzle with lemon juice; toss. Serve topped with toasted pecans and Parmesan, as desired.
Recipe can be doubled and partially prepared ahead of time. Double all ingredients and pre-roast the mushrooms and onions in plant butter about 30 minutes until evenly browned. (Can be done a day or two ahead; refrigerate until needed.) Then, on the day you are serving, melt plant butter on a large, rimmed baking sheet lined with parchment paper. Add Brussels sprouts and toss until coated; roast 35 to 40 minutes until crisp. Stir in garlic and thyme and the cooked mushrooms and onions; roast 8 to 10 minutes until mushrooms are warmed through. Drizzle with lemon juice; toss. Serve topped with toasted pecans and Parmesan, as desired.