Balsamic Roasted Chanterelles, Onions and Brussels Sprouts
By: Sheri Wetherell
Published: Sunday, December 6, 2009 - 12:20am

Ingredients




Chanterelle mushrooms, sliced
Red onions, roughly chopped
Brussels sprouts, halved
Olive oil
Balsamic vinegar

Preparation

1 Thoroughly wash and dry chanterelles, then slice   2 Roughly chop the red onion 3 Remove any undesirable outer leaves on the Brussels sprouts, then cut into halves 4 Toss well with olive oil 5 Roast in a 400 degree preheated oven until they begin to brown, turning frequently 6 Sprinkle with balsamic vinegar, toss well, and continue to roasted until balsamic begins to caramelize and vegetables are nicely browned.