Brussel Sprouts + Mushrooms
This will become your go-to side item that's quite delicious and Whole30 friendly. Since I started the Whole30 challenge (I'm only on day 2 at this point), I'd begun to look for quick and simple side dishes that would make both of us happy. Please check out my daily ups, downs, and musings on being on this challenge from the link above the page.
As far as spices go in this recipe, feel free to bang out whatever you like with your vegetables! I didn't use much red pepper flakes, and you can use cayenne pepper instead of the flakes, or simply Italian seasoning. Yields 4-5 servings.
- 1lb fresh brussel sprouts
- 1 pkg (8oz) sliced white mushrooms or baby bella mushrooms
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp red pepper flakes
- 2 garlic cloves, minced
- Extra virgin olive oil
- 1/4 cup chicken broth
- On medium-high heat with a 12-inch sauté pan, swirl olive oil in pan twice until simmering. Add garlic and cook until fragrant, about 30 seconds. Add brussel sprouts, mushrooms, salt, and pepper. Cook until sprouts and mushrooms are semi-softened, about 8-10 minutes. Glaze plan with chicken broth while stirring, and add red pepper flakes, cook for another 2 minutes. Outer layers of sprouts will peel, which will be just as delicious.