Sunday, September 16, 2012

#260 Brussels Sprout-Potato Hash

With Roasted Portobello Mushrooms and Easy Breezy Cheezy Sauce.

Lynz and I have both posted this one before, it's so good!! I coated the mushrooms in a little olive oil, balsamic vinegar, salt and pepper. Then I roasted them at 400 degrees for 20 minutes, flipping once halfway through. Oh man I'm excited for Fall. I love roasted veggies! Especially mushrooms, broccoli, tomatoes, and Brussels Sprouts!

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