You’ll need two baking sheets for this—the vegetables take up a lot of space at first, and shrink as they roast, their flavor becoming more concentrated.
Trim the Brussels sprouts bottoms, remove any discolored leaves, and cut lengthwise into quarters if large, halves if small. Cover and refrigerate if doing this in the morning.
In a large bowl, toss the Brussels sprouts, mushrooms, oil, salt, and several grindings of pepper together well. Spread evenly on the hot baking sheet.
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