| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 lbs brussel sprouts halved and stemmed
- 1 1/2 tbsp olive oil
- salt and pepper
- 18 mushrooms cremini sliced
- 1/4 c soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 3 tbsp sesame oil
- 2 tbsp chili garlic sauce
Ingredients
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Recipe Notes
Preheat oven to 4000
Mix the brussel sprouts, olive oil with salt and pepper.  Place on a pan and cook in oven for about 25 minutes. Take out when done.
Meanwhile slice the mushrooms.  Begin to cook on med heat in a pan on stove.  When they begin to get semi limp add the roasted brussel sprouts and continue to cook.
Combine the soy sauce, honey, rice vinegar and sesame oil with the chili garlic sauce. Mix well. When the mushrooms and brussel sprouts cooked through add sauce. Cook for an additional 5 minutes until well coated. Serve on rice.
*On the brussel sprouts I prefer to not cut off the bottom stem and halve but your choice.