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Smokehouse Brussels Sprouts
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Description
This recipe uses fresh Brussels sprouts and combines them with one of my husband’s other favorite foods, mushrooms. I call these Smokehouse Brussels Sprouts because they are a quick but elegant side dish for your favorite cut of meat. Yet, they are also hearty enough for the vegetarian in your life.
Ingredients
- 2 Tablespoons Unsalted Butter, Divided
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- ½ teaspoons Salt
- ¼ teaspoons Cracked Black Pepper
- 1 pinch Red Pepper Flakes
- 4 ounces, weight Button Mushrooms, Halved
- ½ pounds Brussels Sprouts, Stems Trimmed Off, Halved
Preparation
1. Heat half of the butter in a large skillet (use one with a tight-fitting lid—you’ll need it in a bit) over medium heat with olive oil. Add the garlic, salt and both types of pepper into the oil and allow it to infuse into the oil for 1 minute.
2. Add the mushrooms and Brussels sprouts. Gently stir to coat the veggies in the seasoned oil.
3. Cover the pan with a tight fitting lid and continue to cook for 10-15 minutes, stirring occasionally. The sprouts should be tender but not soggy.
4. Right before serving, add the remaining butter and stir to coat.
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