I promise these are good. And easy. So don’t bury them under your mashed potatoes. According to my mother, I did that with cabbage one summer night when I wanted to play instead of eat nasty smelling things. These are much better and worthy of being on display next to a fine piece of protein.
I got this recipe from one of my favorite cookbooks.
And I when I tried this, I couldn’t believe how easy it was. Throw stuff in a pan, cook for 30 minutes. Done.
Sauteed Brussels with Mushrooms
- 1 lb Brussels sprouts
- 8 oz cremini (baby bella) mushrooms, wiped clean
- 1/8 cup extra-virgin olive oil
- 2 oz bacon, cut into 1-in pieces
- 2 sprigs fresh rosemary, each about 4 in long
- 1 tsp salt
- 1/4 lemon
1. Trim the stem ends of the Brussels sprouts. Cut the sprouts into quarters. Cut lengthwise through the stem so that a piece of the core holds the leaves together. Cut the mushrooms in a similar fashion.
2. In a 10-in straight-sided sauté pan, heat the olive oil over medium heat. Add the sprouts, mushrooms, bacon, and rosemary. Season with the salt and, using tongs, stir well to combine everything. The pan will be very crowded; that’s okay.
3. Turn the heat down to medium-low and cook, stirring occasionally at first and more frequently when the vegetables begin to brown, until the vegetables are well browned and the Brussels sprouts are tender (the stems may still be a bit firm), 28 to 30 minutes. The bottom of the pan will be quite brown. Remove the pan from the heat, remove the rosemary stems. Give a generous squeeze of lemon over all and stir again. Taste and season with more lemon, if needed. Serve warm.
Now, does this look like they belong under cold mashed potatoes?