Yes, I know it’s Spring.

After emailing with Kirsten at The Foreign Domestic about my Clean Eating Roasted Brussel Sprouts and Mushrooms recipe for her 100 recipes from 100 blogs project, I was jones-ing for some Brussel Sprouts.

So even though it is Spring and I should be shifting my focus to the other smelly woodsy vegetable (asparagus), I needed one final fling before I could let Brussel Sprouts go. We’ve had a great run B.S. and I won’t forget you.

100 Recipes from 100 Blogs

Before launching into my new Brussel Sprouts recipe, let’s talk a little about Kirsten and her awesome project. She has made a goal to make 100 recipes from 100 blogs. My recipe was number 53 and featured in this week’s series. This series was focused on healthy side dishes and you should go and check it out. Sesame studded kale chips, sweet potato oven fries, tuscan white bean salad, and quinoa with black beans & cilantro, don’t those sound good?

A Cooking Dilemma

So I know I wanted my sprouts and decided to pair them with pepper encrusted burgers (don’t worry I will be sharing that recipe later). I quickly realized that something had to give. I needed to roast the burgers in the oven so how could I cook the sprouts?

Everyone and their mother likes to cook them with bacon in a frying pan. Bacon was NOT going to happen so I did some modifications and came up with this light and fresh sauteed sprouts recipe. Hope you like it!

Simple Sauteed Sprouts and ‘Shrooms

1 bag of Brussel Sprouts (14-16 oz.)
8 oz package of white button mushrooms
1 1/2 tablespoons olive oil
1 1/2 tablespoons of sherry vinegar 
Salt & Pepper to taste (1/8-1/4 teaspoon) 

To prep your Brussel Sprouts: Remove the outer leaves and cut off the end. Cut into halves or thirds. The important thing here is to make sure the sizes are consistent so they cook evenly.

To prep your mushrooms: Clean them with a damp paper towel. Cut large shrooms in half and leave small ones whole.

Heat olive oil in frying pan at medium heat. Add Brussel Sprouts and mushrooms. Cover and cook for 3-4 minutes.

Use a spatula to move sprouts and mushrooms around. Add sherry vinegar and saute for an additional 4-5 minutes until sprouts are tender and mushrooms are cooked through.

Serve over a bed of spinach.


Recipe Review:

Dare I say I liked these even better than my roasted version?

These were light and packed with flavor.

I love the tang that the sherry vinegar gives the dish. You really don’t need much salt and pepper at all.

If you don’t have sherry vinegar, then I think you would be fine using apple cider vinegar. 

To give you a little teaser, this dish was part of a greater meal.

Pepper encrusted hamburgers with homemade remoulade sauce, ketchup, and this lovely sauteed sprouts side.

Check back later for the hamburger recipe. You won’t be sorry.

Unless you’re a vegetarian and then you should check back for that remoulade sauce, you won’t be sorry either. 😉

Now, don’t forget to check out Kirsten’s blog!

***********************

What’s your favorite way to prepare Brussel Sprouts? Any winter vegetables you are holding onto despite the season change?

 

 

Print Friendly

Related posts:

Sweet and Spicy Vegan Corn Chowder

Rice Cooker Spanish (Brown) Rice

Summer Chicken BLT Salad