Stovetop Brussel Sprouts
Brussels Sprouts one of the few vegetables that I used to refuse to eat, but fortunately a few years ago my sister made roasted brussels sprouts and I was hooked. They were either to soggy, to hard or cold in the times past when I ate them, most likely because
In the past few years, I simply roasted the brussels sprouts drizzled with olive oil sprinkled with salt, black pepper served alongside grilled salmon, steak and for a low carb meal served it with one of our favorite burger recipes instead of roasted potato fries. I wanted to spruce up this recipe, add a few more flavors that goes well with the mild sweet flavor of the brussels sprouts. The first time I made this recipe, I served it with fillet mignon but of course it is also delicious with something as simple as an over easy egg or grilled chicken.
I hope you enjoy this dish as much as we do. CHEERS TO A HAPPY & HEALTHY DAY!
Stovetop Brussel Sprouts & Mushrooms.
Ingredients
- 1 LBS Brussels Sprout
- 4 OZ shiitake mushrooms Sliced
- 1 Small onion Diced
- 4 Large garlic Thinly Sliced
- Salt & Black Pepper To taste
Instructions
- I Used a cast iron skillet for this easy side dish. Drizzle with olive oil, saute diced onions till soft, add sliced garlic, saute for another couple minutes. Remove onions and garlic from the pan. Add 1 tablespoon butter or more olive oil and saute mushrooms till cooked through. Remove from pan and add to onion mixture.
- Drizzle cast iron pan with more olive oil and add halved brussels sprouts, flip brussels sprouts every few minutes till they are softened. I placed a lid onto the pan while the brussels sprouts were cooking. I had to cook them in two batches, while cooking the 2nd batch I kept the first batch in the oven at the lowest temperature possible to keep them warm.
- Once brussels sprouts are cooked through, add all the veggies to the pan with the brussels sprouts and reheat if needed.
- Serve alongside your favorite main dish. For a very easy complete weeknight meal, serve it with over easy eggs, my answer to all things!
- If it makes it easier, you could certainly roast the brussels sprouts in the oven at 425, than add it to the rest of the veggies once everything is cooked.