Roasted Brussels Sprouts With Garlic

From NYT

• 1 pint brussels sprouts (about a pound)
• 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
• 5-10 cloves garlic
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Method

• 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
• 3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar

Mushrooms Arrabbiata

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Roast Mushrooms: (adapted from wegmans.com)

SERVES 4

1 pkg (5 oz) sliced shiitake mushrooms
1 pkg (10 oz) Food You Feel Good About Baby Bella Mushrooms, quartered
2 portobella mushrooms (about 1/2 lb total), stemmed, 3/4-inch dice
3 Tbsp olive or grapeseed oil

Arrabbiata Sauce: (adapted from allrecipes.com)

• 2 (28 ounce) cans diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1/3 cup chopped fresh basil
• 1/2 teaspoon salt and pepper to taste

Preheat oven to 450 degrees.

Sauce: In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

Toss mushrooms with basting oil. Arrange in single layer on baking sheet. Roast 20 min; toss with sauce.

Calories: 140

Nutrition Info: Each serving (1 cup) contains 140 calories, 12 g carbohydrate, (3 g fiber), 5 g protein, 10 g fat, (1 g saturated fat), 0 mg cholesterol, and 430 mg sodium.