Roasted Brussel Sprouts and Mushrooms

One of my friends made this dish for dinner a few months ago.  I totally loved it, so I stole the recipe and have been playing around with it pretty much every week since then.  Actually, I just needed to justify making it every 3 days...

Ingredients

12 oz Brussel sprouts, cut into quarters

10 oz baby portabella mushrooms, stems removed and cut into pieces about the same size as the Brussel sprouts

1 large red onion, cut into pieces about the same size as the Brussel sprouts

6 cloves garlic, cut into 6-8 pieces each

2 tbsp olive oil

1 tbsp lemon juice

1/2 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp crushed red pepper

1/4 cup almonds, slivered or sliced

Directions

1.  Line a 9-inch x 13-inch roasting pan with foil.  Add all the ingredients to the pan and toss well. 

2. Roast at 425 F for 30 min, tossing every 10 mins.