Welcome, 2019!! How is it already the last year of this decade?? Craziness. So many big moments have happened since 2010: I got engaged, married, graduated college, moved (three times now), bought two houses, had a child, started this blog . . . so many great things. I have a feeling this next decade will be just as full and amazing as the last, if not better!
Today’s recipe is basic and simple, which I love. Brussels sprouts are one of my favorite veggies, and sautéed mushrooms make just about everything better, so their combination was bound to be delicious.
More often, I tend roast veggies. I like that I can just toss everything together, throw them in the oven and walk away until they’re done. Efficiency is awesome! But, I felt like being more attentive this time around. My son must have been occupied by something or someone else. 😛
If you also tend to prefer the roasting method, that works here, too. Preheat the oven to 400℉. Then, go ahead and toss all ingredients together, minus the water. Spread the veggies out onto a sheet pan lined with parchment paper. Then, let them roast for about 20-25 minutes, or until you can pierce a fork through the Brussels sprouts.
If you go with the sauté method, this is what your veggies will look like once they’re done . . .
I threw in some chopped cashews for a little bit of crunch and nuttiness, but they’re totally optional if you’d rather keep it just the veggies. You won’t hurt my feelings a bit. 😉
These pair well with so many different entrées. We had moose steaks with ours.
I have so many exciting plans for this year! I have a few special projects for you that I’m working on and will reveal as they come close to fruition! If you guys have any ideas you’d like to see me share, I’d LOVE to hear them!! Either shoot me an email, or share in the comments below! 😃
I hope you all are having a fabulous start to 2019!
Sautéed Brussels Sprouts and Mushrooms
A simple, delicious side dish of veggies that complements nearly any meal.
- 1 tbsp light olive oil
- 1 lb Brussels sprouts, halved (or quartered if they’re really large)
- 8 oz Cremini mushrooms, sliced
- 1 tsp minced garlic
- 1 tbsp soy sauce
- water, if needed
- 2 tbsp crushed cashews
Wash and prep the Brussels sprouts and mushrooms.
Add olive oil to a large sauté pan, and place over medium heat.
Once oil is hot and shimmering, add Brussels sprouts and mushrooms and sauté for 20-25 minutes or until the Brussels sprouts can be easily pierced with a fork. If the veggies start sticking too badly, add a tablespoon or two of water. Repeat this as needed.
After Brussels sprouts are cooked, add minced garlic and soy sauce, and sauté for about 30 seconds. Remove from heat.
Add the chopped cashews for a nice crunch and garnish. Serve warm and enjoy!
Preheat the oven to 400℉. Then, go ahead and toss all ingredients together, minus the water. Spread the veggies out onto a sheet pan lined with parchment paper. Then, let them roast for about 20-25 minutes, or until you can pierce a fork through the Brussels sprouts.