Roasted Brussels Sprouts with Audrissa

Roasted vegetables are a staple of winter cooking. Liven up your roasted brussels sprouts with Guided By Mushrooms Audrissa – Harissa Spiced Mushroom Powder Blend

INGREDIENTS

• 1 pint brussels sprouts (about a pound)
• 4 to 6 tablespoons extra virgin olive oil
• 4 tablespoons bacon fat (optional)
• 5 cloves garlic, peeled and sliced thin
• 3 tablespoons Guided By Mushrooms Audrissa – Harissa Spiced Mushroom Powder Blend
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

PREPARATION

1. Heat oven to 400 degrees. If you have a convection setting, this increases crispiness and shortens duration of cook-time. Trim bottom of brussels sprouts, and slice each in thirds or fourths, top to bottom. 
2. Place olive oil in a ceramic, glass, or metal bowl. Add sprouts to the oil and turn to coat using tongs or your fingers. Pour mixture into a large cast iron skillet. Cook, undisturbed, until sprouts begin to brown on bottom.
3. Cover a large baking sheet with parchment paper or a silicone baking sheet. Spread the sliced, coated brussels sprouts evenly on the surface of the parchment paper. Drizzle with warm bacon fat (optional). Sprinkle entire tray evenly with GBM’s Audrissa – Harissa Spiced Oyster Mushroom Powder. 
4. Roast, shaking pan every 5 minutes, until sprouts are brown and tender, about 10 minutes. Add sliced garlic, shake again, and return to oven for 10 to 15 minutes more, removing when sprouts are a rich brown in color. 
5. Taste, and add more salt and pepper if necessary. Drizzle balsamic vinegar and serve hot or warm.