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Sauteed Brussels Sprouts with Mushrooms and Lemon

Sauteed Brussels Sprouts with Mushrooms and Lemon

Appetizing sauteed brussels sprouts and mushrooms in a skillet is a great vegetable combo for a side this this holiday season. I can tell you they will be at my thanksgiving table this year!


Print Recipe
Sauteed Brussels Sprouts with Mushrooms
Sauteed Brussels Sprouts with Mushrooms
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Sauteed Brussels Sprouts with Mushrooms
Instructions
  1. Preheat a large cast iron skillet or wok over a medium high heat and add 2 tablespoons of canola oil. Cook brussels sprouts for 5-8 minutes or until browned. Remove and set aside.
  2. Add the remaining two tablespoons of oil and cook the mushrooms and garlic until cooked and browned, about 5- 6 minutes.
  3. Add back in the brussles sprouts to the mushrooms and mix to combine, season with salt and pepper, add lemon juice and zest and toss with fresh parsley and serve.

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