I’ve lost track where I found the original recipe; this one has been modified a bit. The basic portion is 1.5 units of Brussels Sprouts to 1 unit of mushrooms.

Preheat the oven to 400 degrees F.

In a large bowl, toss he following:

• 6 cups Brussels Sprouts - trimmed and halved
• 4 cups mushrooms - quartered
• extra virgin olive oil - enough to cover
• 1 clove garlic - smashed and minced
• salt & pepper to taste

Transfer to a non-stick (or lined with aluminum foil) cookie sheet. Bake for 25-30 minutes; toss a few times while cooking.