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Recipe

Brussels Sprout and Mushroom Sauté

Scott Phillips

Servings: 4

Shredding Brussels sprouts is a great way to get their robust flavor in a quick-cooking side dish. You can often find packages of shredded sprouts at the supermarket; if not, the slicing disc on your food processor can make quick work of the task.

Ingredients

  • 2 Tbs. olive oil
  • 1 lb. very finely sliced or shredded Brussels sprouts
  • 8 oz. chopped shiitake mushrooms
  • 1 garlic clove, chopped
  • 1 tsp. chopped fresh rosemary
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. honey
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 70
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 310
      Carbohydrates (g): 19
      Fiber (g): 6
      Protein (g): 5

Preparation

  • Heat the olive oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts, mushrooms, garlic, and rosemary. Reduce the heat to medium and cook, stirring, until the sprouts are tender, 6 to 8 minutes. Stir in the lemon juice, honey, 1 tsp. of salt, and 1/4 tsp. of pepper; cook for another minute, and serve.

Reviews

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Reviews

  • BoLoMo | 01/06/2016

    5 stars. Excellent. Easy to prep (with food processor) fast/easy to cook, very delicious.

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