Ingredients
- 1 lb Brussels sprouts shopping list
- 12 cups baby bella mushrooms, quartered shopping list
- 1 dozen pearl onions shopping list
- 2- 1 1/4 lobsters, boiled and shelled shopping list
- 2 T olive oil shopping list
- sea salt to taste shopping list
- fresh cracked pepper, to taste shopping list
- 1 tsp garlic powder shopping list
- 2 T butter shopping list
How to make it
- Preheat oven to 450
- Wash vegetables, and clean the brussels sprouts by trimming the stem, and removing any loose leaves.
- Cut the brussels sprouts in half, the long way
- Blanch the pearl onions (place in boiling water for approximately 40 seconds, and then in an ice bath to stop cooking)
- Cut the stem end, and the pearl onions should 'pop' right out of their skins
- Place all veggies in a large bowl, and toss with olive oil, sea salt, fresh cracked pepper, and garlic powder
- Lay them out on a large cookie sheet, cut side of sprouts facing down, and roast for 30 minutes
- Melt 2 T butter in the microwave, or on the stove top
- When veggies are done roasting, place back in then bowl with cut up lobster, and toss with butter
- Serve hot!! (Shown served with pan seared salmon with a creamy dill sauce)
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