Mushroom and Brussel Sprout Sauté

2 Tbsp olive oil
2 cups brussel sprouts, halved
1 cup mushrooms, halved
½ onion, sliced
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.

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