Roasted Brussels Sprouts, Pears and Fennel
We pulled this one out of the archives -- it's a recreation of a restaurant dish we used to eat years ago. It has nothing to do with Madagascar. ;)
Quite simply, it's whole button mushrooms (stems trimmed) sauteed in olive oil, with salt until golden brown all over. The mushrooms are then put into an au gratin dish with veg stock, a splash of tamari, whole peppercorns (red, green, white and black) lightly crushed and topped with Daiya.
The dish was put on a sheet tray and put in the oven under the broiler for a few minutes until the Daiya melted and everything was sizzling hot.
It was served alongside roasted brussels sprouts, pears and fennel -- done in a roasting pan, tossed with olive oil, salt, pepper and roasted at 425F for 20 minutes (rotating/stirring the pan halfway through). The pears were a surprise, holding their shape and adding a different (and tasty) note to the roasted veggies.