A simple, delicious side dish of veggies that complements nearly any meal.
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.