Sauteed Brussels Sprouts with Mushrooms and Lemon

by Tasty Bites
Sauteed Brussels Sprouts with Mushrooms and Lemon

Ingredients

·1 lb Brussels Sprouts, quartered
·1 lb mushrooms, halved
·Kosher salt, to taste
·Freshly ground pepper
·4 tablespoons olive oil
·4 cloves garlic minced
·2 tablespoons fresh parsley, chopped
·Juice of 1 lemon
·Zest of 1 lemon

Directions

Preheat a large cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Cook Brussels sprouts for 5-8 minutes, or until browned. Remove and set aside. Add remaining 2 tablespoons of oil and cook the mushrooms and garlic until browned, about 5-6 minutes. Toss the Brussels sprouts back into the pan with mushrooms. Add in the lemon juice and zest. Season with salt and pepper and garnish with fresh parsley. Serve and enjoy!

I’m always amazed by how full of life Padwood veg is. Nothing like vegetables you’d get in the supermarket. They are super tasty and I can tell how well they make me feel.

— Sarah C

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