Both Brussels sprouts and mushrooms have an unfortunate bad reputation that's frankly undeserved. When roasted, both ingredients acquire a depth of flavor: Brussels sprouts lend a nutty richness, while mushrooms take on an umami woodsiness. In the recipe below, they're a match made in heaven.
This casserole turns just a handful of simple ingredients into a delicious vegetarian main dish that is sure to impress. Roasted mushrooms and Brussels sprouts are coated with a luxurious béchamel seasoned with nutmeg and Parmesan cheese. A drizzle of reduced balsamic vinegar adds just the right amount of sweetness to bring the dish together.