Mushroom and Brussel Sprout Sauté


2 Tbsp olive oil
2 cups brussel sprouts, halved
1 cup mushrooms, halved
½ onion, sliced
Garlic
¼ cup balsamic vinegar

1. Cut brussel sprouts and mushrooms in half. Marinate brussel sprouts in balsamic vinegar for half hour.
2. Heat oiled sauté pan on medium high.
3. Add in onions, garlic and brusel sprouts. Cook until sprouts are tender.
4. Add mushrooms and cover for 5-8 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s