If there’s one thing I’ve learned during almost 14 years of parenting, it’s that if you want your kids to eat vegetables, get them into the kitchen to cook them. Last week I was about to toss some Brussels sprouts into the oven to roast when my daughter stopped me:

“Please don’t cook them in the oven!”



“Why not?”

“Because I don’t like them that way. Cook them in a skillet.”

“Okay, Smartypants. Any other suggestions?”

“Add mushrooms, lots of mushrooms.”

“Maybe you should just do this by yourself.”

She didn’t, of course. Trimming Brussels sprouts is much more tedious than designing a recipe, so I did most of the work under E’s direction. We added an entire box of mushrooms (“the best part”) to the Brussels sprouts with garlic, onion, and black pepper as the only seasonings. And you know what? E actually ate 2 helpings. I may put her in charge of all the side dishes from now on.



Print 5 from 7 votes Add to Recipe BoxGo to Recipe Box E's Super-Awesome Brussels Sprouts and Mushrooms I find that sautéing Brussels sprouts without oil results in sprouts that are more tender than those that are roasted without oil. Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 Author Susan Voisin Ingredients 1 pound Brussels sprouts 1 pound Brussels sprouts

1 small onion , quartered and thinly sliced 1 small onion , quartered and thinly sliced

2-3 cloves garlic , thinly sliced 2-3 cloves garlic , thinly sliced

8 ounces mushrooms (baby bella or button), sliced 8 ounces mushrooms (baby bella or button), sliced

3/4 cup vegetable broth 3/4 cup vegetable broth

salt and freshly ground black pepper to taste salt and freshly ground black pepper to taste Instructions Trim the dry ends off the sprouts and then cut them in half. Prepare the remaining vegetables and heat a non-stick skillet. Have the vegetable broth standing by.

Put the onions into the hot skillet and give them a sprinkle of salt (optional, but speeds browning). Stirring constantly, adding a teaspoon or two of broth to the skillet if the onions stick, cook until the onions begin to brown, about 2-3 minutes. Add the garlic and more broth if necessary, and cook for another minute. Remove onions and garlic to a plate and return the skillet to the heat.

Put the sprouts into the skillet, cut side down. Cook until they begin to brown and then add in the mushrooms and stir. Cook for another minute or two, stirring frequently. Add about 1/2 cup vegetable broth and the reserved onions, stir, turn down the heat, and cover tightly. Cook until the sprouts are tender and easily pierced with a fork, 3-5 minutes, adding more broth if necessary. Season with salt and pepper to taste and serve immediately, garnished with grated orange peel, if desired. Nutrition Facts E's Super-Awesome Brussels Sprouts and Mushrooms Amount Per Serving (1 serving) Calories 72 % Daily Value* Sodium 117mg 5% Carbohydrates 14.5g 5% Fiber 5.2g 22% Sugar 4.2g 5% Protein 6.1g 12% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

More Brussels Sprouty Goodness:

Brussels Sprouts Stir-Fry

Brussels Sprouts and Shiitake Mushroom Soup

Roasted Brussels Sprouts

Brussels Sprouts Two Ways

Shredded Brussels Sprouts & Apples from 101 Cookbooks

Chipotle Chili With Sweet Potatoes And Brussel Sprouts from Post-Punk Kitchen

Brussels Sprouts Roasted with Lime and Garlic from get sconed

Shredded Brussels Sprouts with Persimmons and Walnuts from wasabimon.com (vegan option)











