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Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

An easy, rustic vegetarian dinner made with creamy sage polenta and oven-roasted Brussels sprouts and mushrooms.

INGREDIENTS

1 pound Brussels sprouts, trimmed and quartered
1 (4-ounce) package assorted wild mushrooms (fresh, not dried)
2 tablespoons olive oil
Salt and pepper, to taste
4 cups water
1 cup instant polenta
3/4 cup shredded Parmesan cheese, divided
1/4 cup chopped fresh sage

Image Credit : www.ohmyveggies.com

INSTRUCTIONS
Visit Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms By Kiersten - Oh My Veggies @ www.ohmyveggies.com for full recipe

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