If you would have told me when I was a little kid that I would grow up to have a near obsession with brussel sprouts I would have thought you were crazy. Then again, my mother thought it was a perfectly good idea to serve these little baby cabbages steamed or boiled, so can you blame me? No disrespect to my mom, as she is a fantastic cook, but the key to edible brussel sprouts is to bring out their natural sugars and sweetness. The way to achieve this: roasting or sautéing. Definitely not steaming, and definitely not boiling.
Sautéing thinly sliced brussel sprouts, as in this recipe, changes their dense texture, making them soft and delicious. And whether roasted or sautéed, when the leaves brown a little, the result is a toasty, charred flavor that is irresistible. Combined with the sweetness of the onions and the savoriness of the mushrooms, this side dish is the perfect celebration of fall vegetables. To kids and adults alike.
- Brussel Sprouts: A rich source of antioxidant, anti-inflammatory, anti-cancer, and antiviral properties, including vitamins A, C, K and folate.
- Shitake Mushrooms: A medicinal powerhouse, shitakes are loaded with anti-cancer, antioxidant, and cholesterol lowering nutrients including fiber, protein, and vitamin C.
Sautéed Brussel Sprouts, Shitake Mushrooms, and Onions
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 teaspoon each sea salt and freshly ground black pepper, plus more to taste
- ½ pound shitake mushrooms, stemmed and thinly sliced
- 1 pound Brussels sprouts, trimmed and very thinly sliced or shredded
Add olive oil to a large skillet over medium heat. Add onion and cook, stirring often, until soft and slightly browned, about 4 minutes. Stir in salt and pepper. Add mushrooms and continue to sauté an additional 2-3 minutes or until color starts to appear on mushrooms. Add the brussel sprouts, and cook, tossing or stirring occasionally, until tender and browned in spots, an additional 5 minutes. Season with more salt and pepper if desired and serve.