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.