Brussels Sprouts with Mushroom Ragu

ingredients
all
1/2 lb Brussels Sprouts
2 tbsp Olive Oil
1 pint LMM Mushroom ragu
1 tbsp Organic Butter
optional
Lemon
1/2
Salt & Pepper
to taste
cookware
This dish warms your soul.
1
Preheat oven to 375.
2
Halve brussels sprouts in half (remember to save three!), and toss with olive oil, salt, and black pepper. Roast for 20 minutes, or lightly browned.
3
While the brussels sprouts are roasting, heat the ragu in large pan.
4
When the brussel sprouts are roasted, add them to the ragu, and toss. For extra richness, add the butter.
5
Shave the reserved brussels spouts on a mandolin (or with a chef's knife), and toss with olive oil, lemon juice, salt, black pepper.
6
Transfer the cooked brussel sprouts to a serving bowl and garnish with the raw brussel sprouts.
notes
Mushrooms and brussels sprouts are a delicious combination. The depth of ragu makes it perfect for a winter meal.