14 Nov 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!
- 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.
- Add the remaining two tablespoons of oil and cook the mushrooms and garlic until cooked and browned, about 5- 6 minutes.
- 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.