Roasted Brussels sprouts and mushrooms can be served with quinoa but they also taste great with polenta and gluten free pasta.
2 cups Brussels sprouts, ends trimmed and then cut in half
1/4 cup onion, chopped
3 cloves garlic, thinly sliced
2 cups cremini mushrooms, quartered
1/4 cup vegetable broth or chicken broth
1/4 tsp salt
1/8 tsp black pepper
Misto Brushed Aluminum Olive Oil Sprayer – containing equal amounts of water and olive oil (optional)
Preheat oven to 425 degrees F. Line a prepared baking pan with aluminum foil and set aside.
Combine all of the ingredients and spray with a Misto containing equal amounts of water and olive oil, if desired. Bake for 20 – 25 minutes or until done.
Adapted from the Fatfree Vegan Kitchen.