·1 lb Brussels Sprouts, quartered
·1 lb mushrooms, halved
·Kosher salt, to taste
·Freshly ground pepper
·4 tablespoons olive oil
·4 cloves garlic minced
·2 tablespoons fresh parsley, chopped
·Juice of 1 lemon
·Zest of 1 lemon
Preheat a large cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Cook Brussels sprouts for 5-8 minutes, or until browned. Remove and set aside. Add remaining 2 tablespoons of oil and cook the mushrooms and garlic until browned, about 5-6 minutes. Toss the Brussels sprouts back into the pan with mushrooms. Add in the lemon juice and zest. Season with salt and pepper and garnish with fresh parsley. Serve and enjoy!
"Just wanted to say how much we love your salad bags, they keep so well and are really crisp and fresh"
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
